Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash
Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash pairs caramelized sprouts with tender, sweet squash for a balanced bite of toasty edges and soft centers. Garlic powder and smoked paprika add warm, savory depth that shines on busy weeknights or alongside a holiday spread. Serve hot from the oven for a simple, satisfying vegan side with bold roasted flavor.
- Prep5 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 2
Arrange the Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper.
- 3
Roast in the preheated oven until golden and crispy, about 25 minutes.
- Calories 160.69 kcal Moderate
- Protein 4.0 g Low Source
- Carbs 17.21 g Moderate
- Total Fat 9.83 g Moderate
- Saturated Fat 1.43 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 7.09 mg Low Source
- Fiber 3.91 g Moderate
- Sugar 3.25 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 43.02 mg Low Source
- Iron 1.7 mg Low Source
- Potassium 439.26 mg Low Source
- Vitamin A 23.24 mcg_rae Low Source
- Vitamin C 52.59 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.