YOUR SOLIN GENERATED RECIPE
Honey-Balsamic Roasted Brussels Sprouts with Caramelized Onions and Tofu-Chickpea Boost
Savor the delightful balance of roasted Brussels sprouts and sweet caramelized onions dressed in a tangy honey-balsamic glaze, elevated by a protein boost from golden tofu and chickpeas sprinkled with nutty hemp seeds. This dish offers a medley of textures and flavors—crisp and tender vegetables, silky tofu, and crunchy accents—making it a fulfilling, wholesome meal.
INGREDIENTS
2 cups Brussels Sprouts, halved
1 medium Yellow Onion, sliced
1/2 cup Canned Chickpeas, drained and rinsed
120 grams Extra-Firm Tofu, cubed
1/2 tbsp Olive Oil
1 tsp Honey
1 tbsp Balsamic Vinegar
2 tbsp Hemp Seeds
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the halved Brussels sprouts with half the olive oil, salt, and pepper, then spread them on a baking sheet.
Place the Brussels sprouts in the oven and roast for about 20 minutes, stirring halfway through until they are tender and slightly charred.
While the sprouts roast, thinly slice the onion. In a skillet, warm a small amount of olive oil over medium-low heat and add the onions. Cook slowly, stirring frequently, until they turn deeply caramelized, about 15 minutes.
In a separate bowl, gently combine the cubed tofu and chickpeas. Drizzle with the remaining balsamic vinegar and honey, and season lightly with salt and pepper.
Once the Brussels sprouts are roasted, remove them from the oven and transfer to a large mixing bowl. Add the caramelized onions and the tofu-chickpea mixture.
Toss everything together to evenly coat with the honey-balsamic dressing.
Sprinkle hemp seeds over the top for an added nutty crunch and extra protein.
Serve warm and enjoy this balanced, flavor-packed dish.