Sheet Pan Vegan Brussels Sprouts and Butternut Squash Recipe

Brussels sprouts: These small, green vegetables are packed with nutrients and have a slightly bitter taste that mellows when roasted.

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

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

Garlic powder: Adds a savory depth of flavor without the need for fresh garlic.

Paprika: Provides a mild, smoky flavor and a touch of color to the dish.

Salt: Enhances the natural flavors of the vegetables.

Pepper: Adds a hint of heat and balances the flavors.

To ensure even cooking and optimal caramelization, make sure to cut the brussels sprouts and butternut squash into uniform pieces. This will help them roast evenly and achieve that perfect tender texture with a slightly crispy exterior. Additionally, when spreading the vegetables on the sheet pan, avoid overcrowding. Giving them enough space allows the hot air to circulate properly, ensuring they roast rather than steam.

• 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.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can provide a similar smoky flavor to the dish.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used in smaller quantities to achieve a similar spiciness.

• Allow the brussels sprouts and butternut squash to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.

• Transfer the cooled vegetables to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

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

• For longer storage, consider freezing. Place the cooled vegetables on a baking sheet in a single layer and freeze until solid. This prevents them from clumping together.

• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date and contents for easy identification.

• When ready to use, thaw the vegetables in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

• For a quicker option, reheat in the microwave. Place the vegetables in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, stirring halfway through.

• To maintain the best texture and flavor, avoid reheating more than once.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts and butternut squash on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through. Remove the foil for the last 5 minutes to regain some crispiness.

• 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 heated through and slightly crispy.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals if needed until the vegetables are warmed to your liking.

• 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, until the vegetables are hot and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the vegetables on the toaster oven tray in a single layer. Heat for 10-12 minutes, stirring halfway through, until they are warmed through and slightly caramelized.

• Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the brussels sprouts, butternut squash, olive oil, garlic powder, paprika, salt, and pepper.

• Sheet pan: Provides a flat surface to spread the vegetables in a single layer for even roasting.

• Measuring cups: Used to measure out 2 cups each of brussels sprouts and butternut squash.

• Measuring spoons: Used to measure the olive oil, garlic powder, and paprika.

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

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

• Spatula: Used to stir the vegetables halfway through the roasting process.

• Serving dish: Used to serve the warm roasted vegetables.

Prep ahead: Chop the brussels sprouts and butternut squash the night before and store them in the fridge.

Use pre-cut veggies: Buy pre-cut butternut squash and brussels sprouts to save chopping time.

Sheet pan lining: Line your sheet pan with parchment paper for easy cleanup.

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

Quick seasoning: Mix olive oil and spices in a jar ahead of time for quick seasoning.