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 a vibrant mix of roasted Brussels sprouts with a sweet tangy honey-balsamic glaze, featuring crisped tempeh and hearty chickpeas. This dish offers a savory balance of textures and flavors, making it a satisfying protein-packed option for any meal.

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NUTRITION

535kcal
Protein
32.1g
Fat
20.6g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

100g Tempeh

0.5 cup Chickpeas (canned, drained)

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Honey

1 tbsp Balsamic Vinegar

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, and slice the tempeh into bite-sized pieces.

  • 3

    In a bowl, toss the Brussels sprouts with 0.5 tablespoon of olive oil, salt, and pepper.

  • 4

    Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until they are lightly browned and crispy on the edges.

  • 5

    While the sprouts roast, heat a non-stick pan over medium heat and add the tempeh. Sauté until it turns golden and crispy, about 5-7 minutes.

  • 6

    In a small bowl, whisk together the honey and balsamic vinegar to create the glaze.

  • 7

    Once the Brussels sprouts are done, combine them in a large pan with the sautéed tempeh and chickpeas.

  • 8

    Drizzle the honey-balsamic glaze over the mixture and toss gently until everything is well coated.

  • 9

    Serve warm, adjusting salt and pepper to taste.

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 a vibrant mix of roasted Brussels sprouts with a sweet tangy honey-balsamic glaze, featuring crisped tempeh and hearty chickpeas. This dish offers a savory balance of textures and flavors, making it a satisfying protein-packed option for any meal.

NUTRITION

535kcal
Protein
32.1g
Fat
20.6g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

100g Tempeh

0.5 cup Chickpeas (canned, drained)

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Honey

1 tbsp Balsamic Vinegar

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, and slice the tempeh into bite-sized pieces.

  • 3

    In a bowl, toss the Brussels sprouts with 0.5 tablespoon of olive oil, salt, and pepper.

  • 4

    Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes until they are lightly browned and crispy on the edges.

  • 5

    While the sprouts roast, heat a non-stick pan over medium heat and add the tempeh. Sauté until it turns golden and crispy, about 5-7 minutes.

  • 6

    In a small bowl, whisk together the honey and balsamic vinegar to create the glaze.

  • 7

    Once the Brussels sprouts are done, combine them in a large pan with the sautéed tempeh and chickpeas.

  • 8

    Drizzle the honey-balsamic glaze over the mixture and toss gently until everything is well coated.

  • 9

    Serve warm, adjusting salt and pepper to taste.