Sheet Pan Vegan Roasted Brussels Sprouts And Butternut Squash Food

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
• Roast in the preheated oven until golden and crispy, about 25 minutes.

BALSAMIC HERB SHEET PAN ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
• In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
• Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
• Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

ROASTED BRUSSELS SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE

Steps:

• Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
• Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
• Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
• In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
• Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°

VEGAN BUTTERNUT SQUASH RISOTTO WITH BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 and chop the butternut squash and brussels sprouts into bite sized pieces. Then, add to an aluminum baking tray with the oil, salt, black pepper, dried sage, and garlic powder. Use your hands or a large spoon to mix together until the vegetables are evenly coated with the oil and spices. Make sure to spread the vegetables out so they are not layered on top of one another for the best results.
• Add the tray to the oven and roast for 30-35 minutes until the vegetables are beginning to brown and caramelize. Then, remove the tray from the oven and set aside.
• While the vegetables are roasting, make the risotto.
• First add the vegan butter to a large pot or saucepan and melt over medium heat. Add in the chopped shallot and minced garlic to the pan and sauté for 2-3 minutes until softened and translucent, stirring consistently.
• Next add in the arborio rice and stir it so the grains are coated with the butter. Then sauté about 1 minute to lightly "toast" the rice.
• Once the rice has been toasted, turn down the heat to low, add in the white wine, stir, and simmer together for 2-3 minutes. Then, add in 1.5 cups of the vegetable broth and the Italian seasoning. Simmer over low heat, stirring frequently, until all the liquid has been absorbed and the rice appears almost dry.
• When the rice looks dry, add in another 1/2 cup of broth, stir, and continue cooking until absorbed. Continue this process adding 1/2 cup of broth at a time using a total of 3 1/2-4 cups vegetable broth until the rice is firm, chewy, and no longer crunchy. Make sure to stir the risotto frequently so it does not stick to the bottom of the pan. This process should take about 20-25 minutes.
• Once all the liquid has been absorbed and the risotto is chewy & al dente, add in the nutritional yeast and stir. Then, add in the roasted butternut squash and Brussels sprouts and stir until evenly mixed into the rice. I like to set aside a few pieces of roasted vegetables to top my risotto, but this is optional and just for presentation purposes.
• At this point add in additional salt and pepper to season the dish to your liking if needed. Then, remove the risotto from the heat and serve immediately. While this recipe doesn't call for any vegan cheese, feel free to add some for an extra creamy dish. Enjoy!

ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS SALAD

Steps:

• Preheat oven to 425° F. Add the peeled and cubed butternut squash and halved brussels sprouts to a rimmed sheet pan. Drizzle on the olive oil and sprinkle with a generous amount of salt and pepper.
• Toss everything together with your hands until it's coated in the oil. Spread the vegetable out into a single layer and then place in the oven to roast. Roast for 10 minutes and then remove the pan from the oven and toss the vegetables around. Put the pan back in the oven rotating it so the side that was in the front is now in the back. Roast 10 more minutes or until the vegetables are tender and caramelized.
• While the vegetables roast make the vinaigrette. In a small saucepan add the apple cider, apple cider vinegar, and shallots. Bring the mixture to a boil and then lower the heat to a simmer. Let it cook for about 8 minutes or until it has reduced by half. Remove from the heat and pour into a jar. Add in the dijon, maple syrup, olive oil, salt and pepper. Put the lid on the jar and shake until well combined.
• Put the roasted butternut squash and brussels sprouts onto a serving platter or in a serving bowl. Add in the dried cranberries and pecans and pour on some of the vinaigrette. Toss everything together and taste. Add additional vinaigrette, salt and pepper as needed.

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
• Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
• Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
• Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
• Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
• Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
• Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
• Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
• Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
• Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

THANKSGIVING MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Steps:

• Remove the peel of squash with knife, then use a vegetable peeler to smooth edges.
• Cut squash into pineapple ring thickness, about 1 inch wide rings. Cut the ring into 9 cubes; about 1-inch by 1-inch.
• Place squash into a mixing bowl with maple syrup, oil, and cinnamon.
• Cut tips off brussels sprouts then cut in half. Toss in a bowl with oil and salt.
• Pour vegetables onto two separate baking sheets.
• Roast in oven at 400°F for 20-25 minutes.
• Turn oven to 300°F. Toss pecans in oil and bake for 3 minutes on each side.
• Add roasted butternut squash, brussels sprouts, pecans, cranberries, and parmesan cheese together in a bowl.
• Whisk together orange juice, maple syrup, and salt.
• Pour dressing into bowl and toss together.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Trim the steam of the Brussels Sprouts and cut them in half. Cut the Butternut Squash into bite-sized cubes. Cut the bacon into ~1-inch slices. If adding jalapenos, slice the jalapenos into small dials.
• Place all the ingredients, except the bacon, in a single layer on a baking sheet. Drizzle with olive oil, maple syrup, salt, pepper, and Italian seasoning. Mix the ingredients together to fully coat the sprouts and butternut squash. Add the bacon to the sheet pan.
• Roast in the oven until the Brussels sprouts are caramelized and crispy on the outside and the bacon is crispy, about 40 minutes. Make sure to stir the ingredients halfway through.
• Remove the Brussels Sprouts from the oven, drizzle with maple syrup (optional), and sprinkle with fresh ground pepper. Enjoy!