YOUR SOLIN GENERATED RECIPE
Honey-Balsamic Glazed Crispy Brussels Sprouts
Enjoy a satisfying dish where crispy Brussels sprouts are elevated with a delightful honey-balsamic glaze and complemented by protein-packed chickpeas and tempeh. The mix of textures—from the tender roasted sprouts to the firm tempeh—and the tangy-sweet dressing make this dish a flavorful choice any time of the day.
INGREDIENTS
2 cups Brussels sprouts (halved)
0.5 cup canned chickpeas, drained
100 grams tempeh, cubed
1 teaspoon honey
1 tablespoon balsamic vinegar
0.5 tablespoon olive oil
0.25 teaspoon salt
0.125 teaspoon black pepper
0.25 teaspoon garlic powder
PREPARATION
Preheat the oven to 400°F.
Trim the Brussels sprouts and cut them in half. In a large bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder.
Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until they are crispy on the edges, stirring halfway through.
While the sprouts roast, cut the tempeh into cubes. In a skillet over medium heat, lightly brown the tempeh cubes until they are golden on all sides.
Add the chickpeas to the skillet with tempeh and heat for another 2-3 minutes together.
In a small bowl, mix the honey and balsamic vinegar to create the glaze.
Once the Brussels sprouts are crispy and tender, combine them with the tempeh and chickpeas in a large serving bowl.
Drizzle the honey-balsamic glaze over the mixture and toss gently to coat evenly.
Serve warm and enjoy your nutrient-packed, flavorful meal.