Brittany Olson
@briols
Vegan Sheet Pan Roasted Brussels Sprouts and Butternut Squash
A delicious and healthy sheet pan recipe featuring roasted Brussels sprouts and butternut squash, seasoned to perfection. This vegan dish is easy to prepare and makes for a great side or main dish, packed with flavor and nutrients.
Details
- Meal Type:dinner
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:7
- Views:6
Recipe Information
- Prep time10 min.
- Cook time25 min.
- Total time35 min.
- Servings4
Ingredients
- 2 cups, halved
- 2 cups, cubed
- 3 tablespoons
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Vegan Sheet Pan Roasted Brussels Sprouts and Butternut Squash.
Step 1
Start by preheating your oven to a cozy 425°F (220°C) and get your baking sheet ready by lining it with parchment paper.
Step 2
Next, take those vibrant halved Brussels sprouts and the sweet, cubed butternut squash, and spread them out in a single layer on the prepared baking sheet.
Step 3
Now, it’s time to add some flavor! Drizzle a generous amount of olive oil over the veggies, then sprinkle them with garlic powder, smoked paprika, sea salt, and a dash of black pepper.
Step 4
This combination will bring out the best in your vegetables! Pop the baking sheet into the oven and let them roast for about 25 minutes.
Step 5
Keep an eye on them and give them a gentle stir halfway through to ensure they cook evenly.
Step 6
You’ll know they’re ready when they turn a beautiful golden brown and develop a delightful crispy texture.
Step 7
Enjoy the delicious aroma filling your kitchen as you await this tasty dish!.