We didn’t eat Brussels sprouts growing up, but after moving back to the East Coast they quickly became one of my favorite seasonal vegetables. I typically roast them in the oven which makes the outside crispy and brown, while the inside stays nice and tender.
This time, I cooked the Brussels sprouts with tempeh (a soy product made from whole soybeans) and added a few cloves of garlic. Tempeh is a good source of protein and fiber and can be prepared in many ways. You can find it at most health food stores or grocery stores like Whole Foods. I used a three grain variety but any type of tempeh would work just as fine. If you don’t have tempeh, you can easily use potatoes as a substitute.
Brussels Sprouts and Tempeh Recipe
1 pound Brussels sprouts, washed and halved lengthwise
1 8oz. package tempeh, cut into cubes
2 large garlic cloves, roughly chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste
Preheat oven to 400°F.
Place the Brussels sprouts, tempeh and garlic in a roasting dish. Pour in balsamic vinegar and olive oil. Season with salt and pepper and mix well. Cook for about 30-35 minutes, stirring mixture halfway to evenly brown.
Total Time: 40 minutes
Yield: 4 servings
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