Vegetarian Sheet Pan Stuffing

Vegetarian Sheet Pan Stuffing with Tart Cherries

Vegetable are filling and nutritious! This vegetable sheet pan recipe is sure to impress both the taste buds and your schedule - benefiting your time and your health all in one.

Recipe Details


  • 1 medium delicata squash, deseed and cut into 1/2 inch thick half moons
  • 1 pound brussels sprouts, trimmed and halved
  • 5 shallots, quartered
  • 3 sprigs fresh thyme
  • 5 cloves garlic
  • 3 cups cubed, seedy bread
  • 3 sprigs fresh thyme
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/3 cup dried Montmorency tart cherries
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • roasted garlic from stuffing
  • 1/4 teaspoon salt


  1. 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 sheet pan. Drizzle olive oil and sprinkle salt over ingredients and lightly toss with hands, keeping bread separate.
  2. 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 minutes, until all vegetables are tender.
  3. Remove from oven and pick out the roasted garlic. Blend garlic plus all vinaigrette ingredients in a small blender of food processor.
  4. Combine all vegetables on one pan and add toasted bread and tart cherries. Pour vinaigrette over stuffing and stir.
  5. Serve warm.

Recipe courtesy of Amanda Paa,