Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

Enjoy a delectable fusion of crispy, roasted Brussels sprouts and savory tempeh, perfectly enhanced with a sweet and tangy honey-balsamic glaze. This dish offers a delightful balance of caramelized edges and tender centers, making it a satisfying, nutrient-packed option for any meal.

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NUTRITION

499kcal
Protein
35.3g
Fat
22g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

150g Tempeh

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts. Cut tempeh into bite-sized cubes or strips.

  • 3

    In a large bowl, whisk together honey, balsamic vinegar, olive oil, salt, and black pepper.

  • 4

    Add the Brussels sprouts and tempeh to the bowl and toss until evenly coated with the glaze.

  • 5

    Spread the coated Brussels sprouts and tempeh in a single layer on the prepared baking sheet, ensuring that pieces are not overcrowded.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even crisping and caramelization.

  • 7

    Once the tempeh is golden and the Brussels sprouts are crispy on the outside and tender on the inside, remove from the oven and serve warm.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

Enjoy a delectable fusion of crispy, roasted Brussels sprouts and savory tempeh, perfectly enhanced with a sweet and tangy honey-balsamic glaze. This dish offers a delightful balance of caramelized edges and tender centers, making it a satisfying, nutrient-packed option for any meal.

NUTRITION

499kcal
Protein
35.3g
Fat
22g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

150g Tempeh

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts. Cut tempeh into bite-sized cubes or strips.

  • 3

    In a large bowl, whisk together honey, balsamic vinegar, olive oil, salt, and black pepper.

  • 4

    Add the Brussels sprouts and tempeh to the bowl and toss until evenly coated with the glaze.

  • 5

    Spread the coated Brussels sprouts and tempeh in a single layer on the prepared baking sheet, ensuring that pieces are not overcrowded.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even crisping and caramelization.

  • 7

    Once the tempeh is golden and the Brussels sprouts are crispy on the outside and tender on the inside, remove from the oven and serve warm.