Crispy Roasted Brussels Sprouts with Cranberry Drizzle

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

Crispy Roasted Brussels Sprouts with Cranberry Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprouts with Cranberry Drizzle

Enjoy a vibrant medley of roasted Brussels sprouts paired with perfectly crisped tempeh, finished with a tangy-sweet cranberry drizzle. This dish balances a satisfying crunch and savory notes with a burst of fruity acidity, making it a nourishing and flavorful option for any meal.

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NUTRITION

514kcal
Protein
34.4g
Fat
26.6g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

200 grams Brussels Sprouts

150 grams Tempeh

1 tablespoon Olive Oil

1 tablespoon Dried Cranberries

1 tablespoon Balsamic Vinegar

1 teaspoon Garlic Powder

Salt & 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 bite-sized cubes or slices.

  • 3

    In a large bowl, toss the Brussels sprouts and tempeh with olive oil, garlic powder, salt, and pepper until well coated.

  • 4

    Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and slightly crispy and the tempeh has a golden edge.

  • 5

    While the vegetables are roasting, prepare the cranberry drizzle by combining the dried cranberries and balsamic vinegar in a small bowl. Allow them to sit for a few minutes so the cranberries soften and infuse the vinegar.

  • 6

    Once roasted, transfer the Brussels sprouts and tempeh to a serving bowl. Drizzle the cranberry mixture over the top, gently tossing to combine.

  • 7

    Serve warm and enjoy the blend of savory, crispy textures with a tangy-sweet burst from the drizzle.

Crispy Roasted Brussels Sprouts with Cranberry Drizzle

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

Crispy Roasted Brussels Sprouts with Cranberry Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprouts with Cranberry Drizzle

Enjoy a vibrant medley of roasted Brussels sprouts paired with perfectly crisped tempeh, finished with a tangy-sweet cranberry drizzle. This dish balances a satisfying crunch and savory notes with a burst of fruity acidity, making it a nourishing and flavorful option for any meal.

NUTRITION

514kcal
Protein
34.4g
Fat
26.6g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

200 grams Brussels Sprouts

150 grams Tempeh

1 tablespoon Olive Oil

1 tablespoon Dried Cranberries

1 tablespoon Balsamic Vinegar

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts. Cut the tempeh into bite-sized cubes or slices.

  • 3

    In a large bowl, toss the Brussels sprouts and tempeh with olive oil, garlic powder, salt, and pepper until well coated.

  • 4

    Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and slightly crispy and the tempeh has a golden edge.

  • 5

    While the vegetables are roasting, prepare the cranberry drizzle by combining the dried cranberries and balsamic vinegar in a small bowl. Allow them to sit for a few minutes so the cranberries soften and infuse the vinegar.

  • 6

    Once roasted, transfer the Brussels sprouts and tempeh to a serving bowl. Drizzle the cranberry mixture over the top, gently tossing to combine.

  • 7

    Serve warm and enjoy the blend of savory, crispy textures with a tangy-sweet burst from the drizzle.