NUTRITION

SERVINGS

INGREDIENTS

150g Tempeh

150g Brussels Sprouts

1 tbsp Olive Oil

1 tbsp Maple Syrup

1 tsp Apple Cider Vinegar

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cut the tempeh into bite-sized cubes or thin strips for extra crispiness.

• 3

  In a bowl, mix the maple syrup, apple cider vinegar, garlic powder, smoked paprika, and a pinch of salt and pepper.

• 4

  Toss the tempeh pieces in half of this maple mixture, ensuring they are well coated.

• 5

  On a baking sheet lined with parchment paper, spread the Brussels sprouts (halved if large) and drizzle with olive oil, salt, and pepper. Roast in the oven for about 20 minutes until tender and caramelized, stirring halfway through.

• 6

  While the Brussels sprouts are roasting, heat a non-stick skillet over medium heat. Add the marinated tempeh and cook for about 3-4 minutes on each side until golden and crispy.

• 7

  Once the tempeh is nearly crisp, pour the remaining maple glaze into the skillet and allow it to simmer for an additional minute to form a sticky glaze on the tempeh.

• 8

  Plate the roasted Brussels sprouts and top with the crispy maple glazed tempeh.

• 9

  Serve warm and enjoy this delightful balance of sweet and savory flavors.