Honey-Maple Roasted Rainbow Carrots with Tempeh

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

Honey-Maple Roasted Rainbow Carrots with Tempeh

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Tempeh

Delight in a savory-sweet medley of roasted rainbow carrots tossed in a light honey-maple glaze, paired with hearty cubes of marinated tempeh. This dish offers a beautiful balance of textures and flavors, providing a satisfying and nutritious meal perfect for any time of day.

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NUTRITION

481kcal
Protein
31.7g
Fat
20.9g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

170g Tempeh

1 tsp Olive Oil

1 tsp Honey

1 tsp Maple Syrup

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel the carrots if desired and cut them into uniform sticks or rounds for even roasting.

  • 3

    Cut the tempeh into bite-sized cubes.

  • 4

    In a large bowl, whisk together the olive oil, honey, maple syrup, chopped fresh thyme, salt, and pepper.

  • 5

    Toss the carrots and tempeh cubes in the glaze until evenly coated.

  • 6

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the carrots are tender and the tempeh has a lovely golden crust.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm.

Honey-Maple Roasted Rainbow Carrots with Tempeh

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

Honey-Maple Roasted Rainbow Carrots with Tempeh

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Tempeh

Delight in a savory-sweet medley of roasted rainbow carrots tossed in a light honey-maple glaze, paired with hearty cubes of marinated tempeh. This dish offers a beautiful balance of textures and flavors, providing a satisfying and nutritious meal perfect for any time of day.

NUTRITION

481kcal
Protein
31.7g
Fat
20.9g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

200g Rainbow Carrots

170g Tempeh

1 tsp Olive Oil

1 tsp Honey

1 tsp Maple Syrup

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel the carrots if desired and cut them into uniform sticks or rounds for even roasting.

  • 3

    Cut the tempeh into bite-sized cubes.

  • 4

    In a large bowl, whisk together the olive oil, honey, maple syrup, chopped fresh thyme, salt, and pepper.

  • 5

    Toss the carrots and tempeh cubes in the glaze until evenly coated.

  • 6

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the carrots are tender and the tempeh has a lovely golden crust.

  • 8

    Remove from the oven, adjust seasoning if needed, and serve warm.