Tuesday, August 23, 2011

Sweet & Tangy Brussels Sprouts & Tempeh

Not too long ago I discovered the secret to yummy Brussels sprouts made at home - roasting 'em. So when I saw this recipe from Lux Hippie, called "Bitchin' Brussels Sprouts," I knew I had to try it out. She had me at bitchin ;-)

Recipe adapted from Lux Hippie's Bitchin Brussels Sprouts
  • 1 lb Brussels sprouts, cut lengthwise into quarters
  • 2-3 cloves of garlic, finely chopped
  • 1/2 red onion, coarsely chopped
  • 4 oz tempeh cut into bite-sized cubes
  • 1/3-1/2 cup chopped walnuts
  • 1 and 1/2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp soy sauce
  • 1/2 tsp Dijon mustard
  • 1 heaping Tbsp brown sugar
  • 1/2 tsp red pepper flakes
  • Sea salt to taste
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine the olive oil, vinegar, soy sauce, mustard, brown sugar, red pepper, and salt, and mix well.
  3. Add the rest of the ingredients and toss until well coated.
  4. Spread on large baking pan and cook for 20-25 minutes, stirring halfway through.
Roasting always gives veggies a wonderful flavor, but the sauce in this recipe adds so much to it - slightly sweet, slightly tangy, with a tiny kick from those red pepper flakes. It all blends so well. A new, easy dinner fave!

Thanks to Mandi from Lux Hippie for this kick-ass recipe!

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