Name: Crispy Tempeh & Root Vegetable Sheet Pan with Maple-Mustard Glaze
Prep time: 15 min
Cook time: 33 min
Yield: 4 servings
Ingredients: 8 ounces tempeh; 3 tablespoon olive oil; 2 tablespoon Dijon mustard; 1½ tablespoon maple syrup; 1 tablespoon apple cider vinegar; 3 clove garlic; 1 yellow onion; 3 medium carrots; 2 medium parsnips; 3 sprig fresh thyme; ¾ teaspoon sea salt; ¼ teaspoon black pepper

Crispy Tempeh & Root Vegetable Sheet Pan with Maple-Mustard Glaze

weeknightvegetariancozysheet-pan

15 minPrep33 minCook4Serves

Ingredients

8 ouncestempeh
3 tablespoonolive oil
2 tablespoonDijon mustard
1½ tablespoonmaple syrup
1 tablespoonapple cider vinegar
3 clovegarlic
1yellow onion (medium)
3 mediumcarrots
2 mediumparsnips
3 sprigfresh thyme
¾ teaspoonsea salt
¼ teaspoonblack pepper

Prep

01
Cut 8 ounces tempeh into 1-inch cubes.
02
Mince 3 cloves garlic.
03
Cut 1 medium yellow onion into wedges.
04
Cut 3 medium carrots and 2 medium parsnips into 1 1/2-inch chunks.

Method

01
Preheat oven to 425°F.
02
In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, minced garlic, 1 tablespoon olive oil, salt, and pepper.
03
Arrange tempeh pieces, onion wedges, carrot chunks, and parsnip pieces on a large sheet pan. Drizzle with 2 tablespoons olive oil and toss to coat.
04
Spread into a single layer, scatter thyme sprigs over everything, and roast for 15 minutes.
05
Remove pan from oven, drizzle glaze over vegetables and tempeh, and toss gently.
06
Return to oven and roast for 15–18 minutes more, until the tempeh is golden and crispy at the edges and vegetables are tender and caramelized.
07
Taste and adjust seasoning. Serve warm, spooning any pan juices over the top.

Spice Tips

For deeper warmth, stir 1/2 teaspoon smoked paprika or a pinch of cayenne into the glaze. A dash of hot sauce drizzled over the finished dish adds tanginess. Fresh tarragon or sage can replace thyme for an herbier note.

This reheats beautifully—store leftovers in an airtight container for up to 3 days and warm in a 350°F oven for 8–10 minutes. Parsnips add natural sweetness that plays perfectly with the maple-mustard glaze; if you can't find them, swap in cubed sweet potato or Brussels sprouts.