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Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash Recipe

Crispy roasted butternut squash and Brussels sprouts flavored with garlic and smoked paprika is an easy vegan side dish that comes together in minutes on the griddle.

roasted brussel sprouts and butternut squash with pancetta

Sure! Here’s a recipe for Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash:


  • 1 medium butternut squash, peeled and diced into 1-inch pieces
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/4 cup chopped pecans (optional)


  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the diced butternut squash and halved Brussels sprouts.
  3. Drizzle the olive oil over the vegetables and sprinkle with thyme, garlic powder, salt, and black pepper. Toss well to coat evenly.
  4. Spread the vegetables out in a single layer on a large sheet pan.
  5. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
  6. If desired, sprinkle the chopped pecans over the vegetables during the last 5 minutes of roasting.
  7. Serve hot and enjoy!

This dish makes a great side dish or can be served as a main course over a bed of cooked quinoa or brown rice. Enjoy!

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