Name: Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 300g Brussels Sprouts; 150g Tempeh; 1 tbsp Honey; 1 tbsp Balsamic Vinegar; 1/2 tbsp Olive Oil; 2 cloves Garlic; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Honey-Balsamic Glazed Crispy Brussels Sprouts with Tempeh

Enjoy a delightful combination of crispy roasted Brussels sprouts and pan-roasted tempeh, all tossed in a sweet and tangy honey-balsamic glaze. This dish brings a perfect balance of savory and slightly sweet flavors, accented by garlic and a hint of pepper, making it a wholesome meal that satisfies both your taste buds and nutritional goals.

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NUTRITION

Protein

40.4g

Fat

26.3g

Carbs

58g

SERVINGS

1 serving

INGREDIENTS

300g Brussels Sprouts

150g Tempeh

1 tbsp Honey

1 tbsp Balsamic Vinegar

1/2 tbsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the Brussels sprouts and cut them in half. Place them in a large bowl.
3
Dice the tempeh into cubes and add to the bowl with Brussels sprouts.
4
Drizzle the olive oil over the Brussels sprouts and tempeh, then season with salt and pepper.
5
Spread the vegetables and tempeh on a baking sheet in a single layer.
6
In a small bowl, whisk together the honey, balsamic vinegar, and minced garlic.
7
Drizzle the glaze evenly over the Brussels sprouts and tempeh.
8
Roast in the oven for 20-25 minutes until the Brussels sprouts are tender and slightly crispy, and the tempeh is golden.
9
Remove from the oven, give the dish a gentle toss to coat evenly with the glaze, and serve warm.