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Roasted Brussels Sprouts w/ Baked Tempeh & Balsamic Maple Glaze

Roasted Brussel Sprouts

4 Servings

Total time: 9 Hours

Ingredients

    • 1½ lb. Brussels sprouts
    • 1½ tb. olive oil
    • Fine grain sea salt, to taste
    • 1 (15 oz.) block of tempeh
    • 1 tb. olive oil
    • 1 tb. tamari
    • 1 tb. arrowroot starch or cornstarch
    • ¼ cup balsamic vinegar
    • 3 tb. maple syrup
    • 2 tb. cider vinegar
    • 2 tsp. olive oil
    • 1-3 tsp. chili garlic sauce or Sriracha (for less spice, use a Sriracha that is lighter in color)
    • 2 tb. flaxseeds or chia seeds

Directions

    1. Drain tempeh, and use your palms to gently squeeze out some of the water. Slice the tempeh in half lengthwise into two one-inch-thick slabs.
    2. Transfer tempeh to a plate lined with a lint-free tea towel or paper towels. Fold towel(s) over one tempeh slab, then place the other slab on top. Top with more towel(s), and place something heavy, such as a skillet or pot, on top to help the tempeh drain. Allow to drain overnight.
    3. Preheat oven to 400˚ F.
    4. Trim nubby ends and any discolored leaves off the Brussels sprouts. Cut sprouts in halves, lengthwise. Toss with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts evenly, flat sides down, and sprinkle with sea salt.
    5. Transfer the drained tempeh to a cutting board. Slice three long columns and five rows on each slab. Whisk together 1 tb. of olive oil and tamari, and drizzle over the tempeh. Toss to coat.
    6. Sprinkle 1 tb. arrowroot starch over the tempeh and toss until starch is evenly incorporated (no powdery spots remaining). Arrange tempeh in an even layer on a baking sheet (line with parchment paper for easier cleanup).
    7. To bake the Brussels sprouts and tempeh, place the pan of Brussels sprouts on the lower oven rack and the pan of tempeh on the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tempeh are deeply golden on the edges.
    8. To make the glaze: In a small saucepan, whisk together glaze ingredients (start with 1 tsp. chili garlic sauce or Sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary until the glaze is reduced by about half (about 10 minutes). Remove from heat.
    9. Top each plate with sprouts and tempeh and drizzle with glaze. Finish each plate with a very generous sprinkling of flaxseeds or chia seeds.

    Recipe adapted from Cookie and Kate.