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 vibrant and satisfying dish featuring crispy roasted Brussels sprouts paired with protein-packed tempeh, all elevated by a sweet and tangy honey-balsamic glaze. This recipe delivers a delightful crunch and flavorful finish that's perfect for a wholesome dinner.

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NUTRITION

492kcal
Protein
35.3g
Fat
19g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

150g Tempeh

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts. Cut the tempeh into 1/2-inch cubes or slices.

  • 3

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

  • 4

    Spread them out on a baking sheet and roast in the preheated oven for about 20-25 minutes until the edges are crispy and browned, stirring halfway through for even cooking.

  • 5

    While the sprouts roast, prepare the glaze by whisking together honey and balsamic vinegar in a small bowl.

  • 6

    In a skillet over medium heat, add the tempeh and sauté for 4-5 minutes until it starts to brown on all sides. Pour in the glaze and cook for another 2-3 minutes until the tempeh is well coated and the glaze slightly thickens.

  • 7

    Combine the roasted Brussels sprouts with the glazed tempeh, gently tossing to integrate the flavors.

  • 8

    Serve warm as a balanced, protein-packed meal.

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 vibrant and satisfying dish featuring crispy roasted Brussels sprouts paired with protein-packed tempeh, all elevated by a sweet and tangy honey-balsamic glaze. This recipe delivers a delightful crunch and flavorful finish that's perfect for a wholesome dinner.

NUTRITION

492kcal
Protein
35.3g
Fat
19g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

150g Tempeh

1 tbsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts. Cut the tempeh into 1/2-inch cubes or slices.

  • 3

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

  • 4

    Spread them out on a baking sheet and roast in the preheated oven for about 20-25 minutes until the edges are crispy and browned, stirring halfway through for even cooking.

  • 5

    While the sprouts roast, prepare the glaze by whisking together honey and balsamic vinegar in a small bowl.

  • 6

    In a skillet over medium heat, add the tempeh and sauté for 4-5 minutes until it starts to brown on all sides. Pour in the glaze and cook for another 2-3 minutes until the tempeh is well coated and the glaze slightly thickens.

  • 7

    Combine the roasted Brussels sprouts with the glazed tempeh, gently tossing to integrate the flavors.

  • 8

    Serve warm as a balanced, protein-packed meal.