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Roasted Squash & Brussels with Preserved Lemon Dressing

A light, easy and flavourful seasonal veggie dish you can prep in advance. Serve over greens or as a side the zesty preserved lemon dressing makes this humble dish really sing!

  • Serves4
  • Cooks in 15-20 mins
  • Prep time 10 mins


adds to shopping list

  • ½ squash - cut in wedges
  • 12 brussel sprouts - cut in half
  • 2 tsp oil | aminos | vinegar
  • ½ tsp salt | dulse
  • ¼ cup vinegar - white balsamic | cider
  • ½ preserved lemon - fine chop
  • ½ cup parsley - fine chop
  • 2 garlic cloves - fine chop
  • 1 tbsp rosemary - fine chop



Roasted Squash & Brussels with Preserved Lemon Dressing


PREHEAT oven 400F | 200C Line a sheet pan with parchment paper.


WASH vegetables.  Cut squash in half. Scoop out seeds ( set aside to roast). Cut squash into wedges. Cut brussels in half.  Spread onto a sheet pan.  Rub with oil | aminos, or balsamic vinegar.


ROAST vegetables 35 – 45 min until golden and fork tender. Turn vegetables over half way through cooking.


CHOP preserved lemon, parsley, garlic and rosemary – finely chopped.


MIX ¼ cup white balsamic or white wine vinegar in a bowl of preserved lemon mix and whisk together. Taste and adjust herbs


SERVE roasted vegetables with zesty preserved lemon dressing.


Serving Ideas
over a radish salad
with Roasted Squash Smash with Garlic & Horseradish
with Green Bean & Radish Salad with Toasted Garlic
salad of romaine, scallion, kohlrabi, and radish with pumpkin seeds
Broccoli, Almond & Caramelised Onion
Vibrant Sweet Pepper and Radish Salad
Cauliflower Salad with Sunflower Seeds

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SQUASH – use kabocha, kuri, butternut, acorn.


SWAP PRESERVED LEMON for green olives, capers and gherkins.


SWAP ROSEMARY use a mixture of herbs like thyme, sage, marjoram.

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