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Sheet-Pan Tempeh with Brussels Sprouts
55m$17.81

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

Most used first · Blue: used in recipe. Gray: left over. Check products to include them.

Lightlife Original Organic Plant-Based Tempeh

Tempeh · 8 Ounce

Sale · Estimated price

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

Brussels Sprouts

Brussels sprouts · 1 Pound

Estimated price

100%

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

Butternut Squash Cubes Fresh Cut In Store Daily

Peeled butternut squash cubes · 1 Pound

Estimated price

57%

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

Kroger® Pecan Halves

Pecan halves · 0.5 Cup

Estimated price

50%

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

Kroger® Red Onion 3 lb Bag

Red onion · 1 Count

Estimated price

13%

In recipe$0.53
To buy$3.99
Details
Kroger · 3 lb$3.99 per packageBuy 1Package use: 13%Product matchEstimated

Kroger® Extra Virgin Olive Oil

Olive oil · 3 Tablespoon

Estimated price

9%

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

Kroger® Dijon Mustard

Dijon mustard · 1 Tablespoon

Estimated price

4%

In recipe$0.08
To buy$1.89
Details
Kroger · 12 oz$1.89 per packageBuy 1Package use: 4%Product matchEstimated

Maple Grove Farms® 100% Pure Maple Syrup

Maple syrup · 1 Tablespoon

Sale · Estimated price

4%

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

Kroger® 5% Apple Cider Vinegar

Apple cider vinegar · 1 Tablespoon

Estimated price

3%

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

Kroger® Pure Ground Black Pepper Shaker

Black pepper · 0.5 Teaspoon

Estimated price

2%

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

Kroger® Garlic Powder Shaker

Garlic powder · 1 Teaspoon

Estimated price

2%

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

Kroger® Coarse Kosher Salt

Kosher salt · 1 Teaspoon

Estimated price

0%

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

Cost Summary

Availability unavailable
$17.81

· only what you use

$4.45

per serving · 4 servings

You pay at checkout$50.41
35% used in this recipe$32.60 left over for future meals

All ingredients selected

Checkout$56.59
Recipe portion$17.89

2 common items 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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