If you’re looking for a vibrant, nutrient-packed dish that highlights the natural flavors of fall vegetables, look no further than our Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash. This easy-to-make recipe brings together the caramelized goodness of roasted Brussels sprouts and the sweet, nutty flavor of butternut squash. Whether you’re vegan or just seeking a delicious side dish, this recipe is sure to become a favorite at your dinner table.
Roasting vegetables on a sheet pan is a simple yet transformative technique that enhances their flavors, making them irresistible. The combination of Brussels sprouts and butternut squash not only adds a delightful contrast of textures but also a vibrant splash of color to your meal. You can pair this dish with various ingredients to create different flavor profiles, such as adding balsamic vinegar, maple syrup, or even Dijon mustard.
Ingredients
To prepare this delectable sheet pan recipe, you will need the following ingredients:
- 1 pound Brussels sprouts: Trimmed and halved.
- 1 pound butternut squash: Peeled, seeded, and cut into 1-inch cubes.
- 2 tablespoons olive oil: Ensures a crispy, golden exterior.
- Salt and black pepper to taste: Enhances the natural flavors of the vegetables.
- 1 tablespoon balsamic vinegar (optional): Adds a tangy, sweet note to the dish.
- 2 tablespoons maple syrup (optional): For those who love a hint of sweetness.
- 1 tablespoon Dijon mustard (optional): Provides a subtle kick and depth of flavor.
- Fresh rosemary or thyme: Chopped, for garnish and added aroma.
- 1 cup sweet potatoes: Cubed, for a heartier variation (optional).
Instructions
1. Preheat and Prepare
- Preheat your oven to 400°F (200°C) to ensure the vegetables roast evenly and develop a perfect golden crust.
- Line a large sheet pan with parchment paper for easy cleanup.
2. Season the Vegetables
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash.
- Drizzle the olive oil over the vegetables and sprinkle with salt and pepper.
- If you’re using any optional ingredients, add balsamic vinegar, maple syrup, or Dijon mustard to the mix.
3. Arrange on the Sheet Pan
- Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure there’s enough space between them to allow even roasting and prevent steaming.
4. Roast the Vegetables
- Place the sheet pan in the preheated oven and roast for 25-30 minutes.
- Halfway through the cooking time, toss the vegetables gently using a spatula to ensure even roasting.
5. Check for Doneness
- The vegetables are ready when they are tender and golden brown. The Brussels sprouts should have crispy edges, and the butternut squash should be caramelized.
6. Serve and Garnish
- Remove the roasted vegetables from the oven and transfer them to a serving platter.
- Garnish with freshly chopped rosemary or thyme for an aromatic finish.
Tips and Variations
- Roasted Brussel Sprouts and Butternut Squash with Balsamic: Drizzle balsamic glaze over the vegetables before serving for a tangy and sweet finish.
- Roasted Brussel Sprouts and Butternut Squash with Maple Syrup: Mix maple syrup into the olive oil before coating the vegetables for a delightful sweetness.
- Roasted Brussel Sprouts and Butternut Squash with Dijon Mustard: Add a tablespoon of Dijon mustard to the seasoning for a savory and slightly spicy twist.
- Roasted Brussel Sprouts and Butternut Squash with Bacon: For a non-vegan option, sprinkle cooked and crumbled bacon over the roasted vegetables before serving.
- Savory Roasted Brussel Sprouts and Butternut Squash: Include garlic powder, onion powder, or smoked paprika for extra flavor depth.
- Sheet Pan Butternut Squash Brussel Sprouts: Add sliced onions or bell peppers for additional color and flavor.
- Roasted Brussel Sprouts, Butternut Squash, and Sweet Potatoes: For a hearty version, toss in cubed sweet potatoes along with the other vegetables.
- Garnish Options: Try garnishing with toasted pine nuts, almonds, or pomegranate seeds for added texture and visual appeal.
Nutritional Information
This recipe offers a nutritious and low-calorie side dish packed with vitamins and minerals. Here is the approximate nutritional breakdown per serving:
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 21g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 3g
This dish is rich in fiber, vitamins A and C, and antioxidants, making it a healthy addition to any meal.
Our Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash is a versatile and flavorful dish perfect for any occasion. Its ease of preparation and adaptability make it a must-try for anyone seeking a wholesome and delicious meal. Whether you enjoy it as a side dish or a main course, this recipe is sure to impress.
We invite you to try this delightful recipe and experiment with the various flavor combinations. Share your creations and feedback with us in the comments below. Don’t forget to share this recipe with your friends and family on social media and subscribe to our newsletter for more delicious recipes and cooking tips from easycrispyrecipes.com.