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.
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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
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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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!
Great, thanks for the comment! How do you typically prepare your Brussels sprouts?
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.
That sounds really good, maybe I’ll try that next time. Thanks for sharing!