Honey-Balsamic Glazed Crispy Brussels Sprouts

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

Honey-Balsamic Glazed Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts

Enjoy this vibrant and flavorful dish featuring crispy roasted Brussels sprouts paired with savory tempeh and hearty chickpeas, all drizzled with a tangy-sweet honey-balsamic glaze. Its delightful combination of textures and rich caramelization makes it a satisfying and nutritious meal.

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NUTRITION

551kcal
Protein
35.6g
Fat
18.6g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

250g Brussels Sprouts

100g Tempeh

100g Chickpeas

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Wash and trim the Brussels sprouts, cutting them in half. Drain and rinse the chickpeas.

  • 3

    Cut the tempeh into bite-sized cubes.

  • 4

    In a large bowl, toss the Brussels sprouts, tempeh, and chickpeas with olive oil, salt, and pepper.

  • 5

    Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until the Brussels sprouts are crispy and the tempeh is browned, stirring halfway through.

  • 6

    While roasting, in a small saucepan over medium heat, sauté the minced garlic for about 1 minute until fragrant. Stir in the honey and balsamic vinegar, allowing the glaze to simmer for 2-3 minutes until slightly thickened.

  • 7

    Remove the roasted vegetables and tempeh from the oven and drizzle the warm glaze over them. Toss gently to coat evenly.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal.

Honey-Balsamic Glazed Crispy Brussels Sprouts

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

Honey-Balsamic Glazed Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts

Enjoy this vibrant and flavorful dish featuring crispy roasted Brussels sprouts paired with savory tempeh and hearty chickpeas, all drizzled with a tangy-sweet honey-balsamic glaze. Its delightful combination of textures and rich caramelization makes it a satisfying and nutritious meal.

NUTRITION

551kcal
Protein
35.6g
Fat
18.6g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

250g Brussels Sprouts

100g Tempeh

100g Chickpeas

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Wash and trim the Brussels sprouts, cutting them in half. Drain and rinse the chickpeas.

  • 3

    Cut the tempeh into bite-sized cubes.

  • 4

    In a large bowl, toss the Brussels sprouts, tempeh, and chickpeas with olive oil, salt, and pepper.

  • 5

    Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until the Brussels sprouts are crispy and the tempeh is browned, stirring halfway through.

  • 6

    While roasting, in a small saucepan over medium heat, sauté the minced garlic for about 1 minute until fragrant. Stir in the honey and balsamic vinegar, allowing the glaze to simmer for 2-3 minutes until slightly thickened.

  • 7

    Remove the roasted vegetables and tempeh from the oven and drizzle the warm glaze over them. Toss gently to coat evenly.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal.