Oven Roasted Brussels Sprouts with Tempeh

We didn’t eat Brussels sprouts growing up, but after moving back to the East Coast they quickly became one of my favorite seasonal vegetables. I typically roast them in the oven which makes the outside crispy and brown, while the inside stays nice and tender.

This time, I cooked the Brussels sprouts with tempeh (a soy product made from whole soybeans) and added a few cloves of garlic. Tempeh is a good source of protein and fiber and can be prepared in many ways. You can find it at most health food stores or grocery stores like Whole Foods. I used a three grain variety but any type of tempeh would work just as fine. If you don’t have tempeh, you can easily use potatoes as a substitute.

Wash, then cut Brussels sprouts in half and tempeh into cubes.

Evenly toss all ingredients together and bake for about 30 minutes.

Brussels Sprouts and Tempeh Recipe

  • 1 pound Brussels sprouts, washed and halved lengthwise
  • 1 8oz. package tempeh, cut into cubes
  • 2 large garlic cloves, roughly chopped
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

    Preheat oven to 400°F.

    Place the Brussels sprouts, tempeh and garlic in a roasting dish. Pour in balsamic vinegar and olive oil. Season with salt and pepper and mix well. Cook for about 30-35 minutes, stirring mixture halfway to evenly brown.

    Total Time: 40 minutes
    Yield: 4 servings
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    4 Responses to “Oven Roasted Brussels Sprouts with Tempeh”

    1. Bridget October 29, 2011 at 10:56 pm #

      Brussels sprouts are one of my favourites too – but I’d never tried roasting them before and I’ve been looking for a way to use up some tempeh I have in my freezer. I’ll definitely be trying this. Thank you for posting this!

      • Barb October 30, 2011 at 11:47 am #

        Great, thanks for the comment! How do you typically prepare your Brussels sprouts?

        • Bridget October 30, 2011 at 2:16 pm #

          I usually shred them and saute them in a pan with a bit of oil. I used to be rather picky about veggies and got stuck making them this way.

          • Barb October 30, 2011 at 3:35 pm #

            That sounds really good, maybe I’ll try that next time. Thanks for sharing!

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