Sheet Pan Vegan Brussels Sprouts and Butternut Squash Recipe

Brussels sprouts: Small, green, cabbage-like vegetables that are halved for this recipe.

Butternut squash: A sweet, orange-fleshed winter squash that is cubed for this dish.

Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich flavor.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a bit of heat and depth to the dish.

Garlic powder: Provides a savory, aromatic flavor without the need for fresh garlic.

Smoked paprika: Adds a smoky, slightly sweet flavor that complements the roasted vegetables.

To ensure even roasting, make sure the brussels sprouts and butternut squash are cut into similar-sized pieces. This helps them cook at the same rate, preventing some pieces from becoming overcooked while others remain underdone. Additionally, spreading the vegetables in a single layer on the sheet pan allows for better air circulation and promotes a nice, crispy texture.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for roasting vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the taste of the vegetables.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor and aromatic quality to the dish.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and slightly spicy flavor, similar to smoked paprika.

• Allow the brussels sprouts and butternut squash to cool completely before storing. This prevents condensation and sogginess.

• Transfer the roasted vegetables to an airtight container. For best results, use a glass container with a tight-fitting lid to maintain freshness.

• Store the container in the refrigerator. The roasted vegetables will stay fresh for up to 4 days.

• For freezing, spread the cooled vegetables on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the vegetables are frozen solid.

• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, reheat the vegetables in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally.

• For a quick meal, add the reheated vegetables to a grain bowl, salad, or pasta dish. They also make a great side dish for any vegan or vegetarian main course.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts and butternut squash evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes or until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the leftover vegetables and sauté for 5-7 minutes, stirring occasionally, until they are warmed up and slightly crispy.

• Microwave Method: Place the brussels sprouts and butternut squash in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the desired temperature is reached.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover vegetables in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the brussels sprouts and butternut squash on a baking sheet. Cover with aluminum foil and heat for 10-12 minutes or until warmed through.

• Oven: Used to roast the brussels sprouts and butternut squash at a consistent temperature of 400°F (200°C).

• Sheet pan: Provides a flat surface to spread the vegetables evenly for roasting.

• Mixing bowl: Used to toss the brussels sprouts and butternut squash with olive oil and seasonings.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, pepper, garlic powder, and smoked paprika.

• Spatula: Helps in stirring the vegetables halfway through the roasting process to ensure even cooking.

• Knife: Used to halve the brussels sprouts and cube the butternut squash.

• Cutting board: Provides a safe and stable surface for cutting the vegetables.

• Oven mitts: Protects your hands when placing the sheet pan in the oven and removing it after roasting.

Pre-cut vegetables: Buy pre-cut brussels sprouts and butternut squash to save on prep time.

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Mix in a bowl: Toss the vegetables and seasonings in a large bowl for even coating and faster prep.

Preheat the oven: Start preheating the oven while you prep the ingredients to save time.