Sheet-Pan Tempeh with Brussels Sprouts

Ingredients

• 8 Ounce Tempeh - 8 (ounces), Cut into 1-inch cubes.
• 1 Pound Brussels sprouts - 1 (pound), Trimmed and halved before roasting.
• 1 Pound Peeled butternut squash cubes - 1 (pound), Use peeled cubes as listed.
• 1 Count Red onion - 1 (medium), Cut into 1-inch wedges.
• 0.5 Cup Pecan halves - 1/2 (cup)
• 3 Tablespoon Olive oil - 3 (tablespoons)
• 1 Tablespoon Maple syrup - 1 (tablespoon)
• 1 Tablespoon Dijon mustard - 1 (tablespoon)
• 1 Tablespoon Apple cider vinegar - 1 (tablespoon)
• 1 Teaspoon Garlic powder - 1 (teaspoon)
• 1 Teaspoon Kosher salt - 1 (teaspoon)
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep

   1. *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.

2. Mix the maple-mustard coating

   2. 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. Arrange on the sheet pan

   3. Spread everything on the sheet pan in a *single even layer*, keeping the Brussels sprouts cut-side down where possible for *better browning*.

4. Roast and stir

   4. Roast for *25 minutes*, then remove the pan from the oven and *stir the vegetables and tempeh* with a spatula.

5. Add pecans and finish roasting

   5. 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.

6. Rest and serve

   6. Let the sheet-pan dinner rest for *2 minutes* before serving so the pecans stay *toasty and fragrant*.