Sheet Pan Vegan Stuffing with Squash and Brussels Sprouts
This colorful vegan stuffing with roasted delicata squash and brussels sprouts is a Thanksgiving fave! Tossed with a maple vinaigrette.
Yield: 6 servings
Ingredients
- 1 medium delicata squash, deseeded and cut into 1/2 inch half moon slicees
- 1 pound brussels sprouts, trimmed and halved
- 5 small shallots, quartered
- 3 sprigs fresh thyme
- 5 cloves garlic, peeled
- 5 pieces of stale sourdough bread or gluten-free bread cut into 1/2 inch cubes
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1/3 cup dried tart cherries
Vinaigrette:
- 1 1/2 tablespoons maple syrup
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- roasted garlic from stuffing
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees F. On two large half sheet pans, add all squash, sprouts, shallots, garlic, thyme. Put the bread on the end of one each sheet pan. Drizzle olive oil and sprinkle salt over ingredients and lightly toss vegetables with hands, keeping bread separate.
- Bake for 7-8 minutes, until bread is golden brown and remove that, setting aside. Return pans to oven and continue to roast for 30 to 35 minutes, until all vegetables are tender are have some caramelization. Remove from oven and pick out the roasted garlic.
- Blend garlic plus all vinaigrette ingredients in a small blender of food processor. Combine all vegetables on one pan and add toasted bread and tart cherries.
- Pour vinaigrette over stuffing and stir. Serve warm.