48m$17.56Sheet-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.
- Energy
- 453 calories per serving
- Protein
- 19.5 g per serving
- Carbs
- 41.9 g per serving
- Fat
- 25.5 g per serving
- Sodium
- 622 mg per serving
Shopping options
Maple syrup
1 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
4%
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Peeled butternut squash cubes
1 Pound
Butternut Squash Cubes Fresh Cut In Store Daily
57%
Pecan halves
0.5 Cup
Kroger® Pecan Halves
50%
Brussels sprouts
1 Pound
Brussels Sprouts
100%
Red onion
1 Count
Kroger® Red Onion 3 lb Bag
13%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Tempeh
8 Ounce
Lightlife Original Organic Plant-Based Tempeh
100%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
4%
Apple cider vinegar
1 Tablespoon
Kroger® 5% Apple Cider Vinegar
3%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Brussels sprouts-1 lb
- peeled butternut squash cubes-1 lb
- tempeh-8 oz
- red onion-1 medium
- pecan halves-0.5 cups
- olive oil-3 tbsp
- maple syrup-1 tbsp
- Dijon mustard-1 tbsp
- apple cider vinegar-1 tbsp
- garlic powder-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Cut the tempeh into 1-inch cubes, trim and halve the Brussels sprouts, and cut the red onion into 1-inch wedges.
Keep fingers tucked and the knife blade angled away while cutting the tempeh, Brussels sprouts, and onion.
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.
Spread everything on the sheet pan in a single even layer, keeping the Brussels sprouts cut-side down where possible for better browning.
Roast for 25 minutes, then remove the pan from the oven and stir the vegetables and tempeh with a spatula.
Use oven mitts when removing and handling the hot sheet pan.
Sprinkle the pecans over the pan and roast for 5 to 8 minutes more, until the squash is fork-tender, the Brussels sprouts are browned, and the tempeh has crisp edges.
Use oven mitts when returning the hot pan to the oven or removing it again.
Let the sheet-pan dinner rest for 2 minutes before serving so the pecans stay toasty and fragrant.
Let the hot pan rest briefly before serving to reduce the risk of burns.
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