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Sheet-Pan Tempeh with Brussels Sprouts
55m$18.18

Sheet-Pan Tempeh with Brussels Sprouts

Roasted tempeh, Brussels sprouts, butternut squash, red onion, and pecans make a hearty plant-based dinner with crisp edges and warm maple-mustard flavor.

  • dinner
  • plant-based
  • roasted
  • sheet-pan
  • tempeh
  • Vegan
Bundle it with similar meals
15 min prep40 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Tempeh · 8 Ounce

Lightlife Original Organic Plant-Based Tempeh

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100%

In recipe$3.89
To buy$3.89
Details
Lightlife · 8 oz$4.39
Sale
$3.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Brussels sprouts · 1 Pound

Brussels Sprouts

100%

In recipe$3.99
To buy$3.99
Details
Fresh Brussels Sprouts · 1 lb$3.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Peeled butternut squash cubes · 1 Pound

Butternut Squash Cubes Fresh Cut In Store Daily

57%

In recipe$5.71
To buy$10.00
Details
14 oz$5.00 per packageBuy 2Package use: 57%Product matchEstimated at KROGER

Pecan halves · 0.5 Cup

Kroger® Pecan Halves

50%

In recipe$2.50
To buy$4.99
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Kroger · 4 oz$4.99 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Red onion · 1 Count

Kroger® Red Onion 3 lb Bag

22%

In recipe$0.89
To buy$3.99
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Kroger · 3 lb$3.99 per packageBuy 1Package use: 22%Product matchEstimated at KROGER

Olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Dijon mustard · 1 Tablespoon

Kroger® Dijon Mustard

5%

In recipe$0.09
To buy$1.89
Details
Kroger · 12 oz$1.89 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Maple syrup · 1 Tablespoon

Maple Grove Farms® 100% Pure Maple Syrup

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4%

In recipe$0.36
To buy$8.99
Details
Maple Grove Farms · 12.5 fl oz$10.49
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$8.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Apple cider vinegar · 1 Tablespoon

Kroger® 5% Apple Cider Vinegar

3%

In recipe$0.05
To buy$1.69
Details
Kroger · 16 fl oz$1.69 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

Garlic powder · 1 Teaspoon

Kroger® Garlic Powder Shaker

2%

In recipe$0.08
To buy$3.99
Details
Kroger · 5.5 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Kosher salt · 1 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$18.18

· only what you use

$4.54

per serving · 4 servings

You pay at checkout$50.41
36% used in this recipe$32.23 unused

All ingredients selected

Checkout$56.59
Recipe portion$18.26

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Brussels sprouts-1 lb
  • peeled butternut squash cubes-1 lb
  • tempeh-8 oz
  • red onion-1 medium
  • pecan halves-1/2 cup
  • olive oil-3 tablespoons
  • maple syrup-1 tablespoon
  • Dijon mustard-1 tablespoon
  • apple cider vinegar-1 tablespoon
  • garlic powder-1 teaspoon
  • kosher salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep
Cutting Board
Chef’s knife
Rimmed sheet pan
Parchment paper

Heat the oven to 425°F and prepare two 18-by-13-inch trays with parchment rated for that heat. Put racks in upper and lower thirds. Cut tempeh and onion into 1-inch pieces and squash into 3/4-inch cubes; halve Brussels sprouts, quartering large ones.

Keep fingers tucked and the knife blade angled away while cutting the tempeh, Brussels sprouts, and onion.

8 ounces tempeh
1 pound brussels sprouts
1 Count red onion
1 pound butternut squash
2
Mix the maple-mustard coating
Measuring Spoons
Large mixing bowl

In a large mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, kosher salt, and black pepper until smooth and glossy. Add the tempeh, Brussels sprouts, butternut squash, and red onion and toss to coat well.

3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
8 ounces tempeh
1 pound brussels sprouts
1 pound butternut squash
1 Count red onion
3
Arrange on the sheet pan
Rimmed sheet pan

Spread the coated tempeh and vegetables in uncrowded single layers across the pans. Place Brussels sprouts cut-side down where possible.

4
Roast and stir
Spatula
Rimmed sheet pan

Roast until the squash is nearly tender before adding pecans, starting to check after 25 minutes. Stir, rotate trays front to back and swap rack positions; test squash with a fork.

Use oven mitts when removing and handling the hot sheet pan.

5
Add pecans and finish roasting
Rimmed sheet pan

Add pecans and roast until squash is fork-tender, sprouts browned and tempeh crisp at the edges. Start checking after another 5–8 minutes and watch the nuts early to prevent burning.

Use oven mitts when returning the hot pan to the oven or removing it again.

1/2 cup pecan
6
Rest and serve
Rimmed sheet pan

Rest for 2 minutes, then share all the tempeh, vegetables and pecans evenly. Allow about fifty-five minutes overall, longer if squash needs more cooking.

Let the hot pan rest briefly before serving to reduce the risk of burns.

7

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