- 1 stalk Brussels sprouts, cut into quarters (or halves for smaller sprouts)
- Maple syrup
- Soy sauce or tamari
- Apple cider
- Red pepper flakes
- Package of tempeh, cut into bite-sized cubes
- 1 bunch rapini or other greens, chopped
- Pumpkin seeds
- Sea salt
- Preheat oven to 425
- In a small bowl, whisk together syrup, soy sauce, apple cider, and a dash of red pepper flakes (Note I did not list amounts, but it's about equal parts of the syrup and soy sauce, with slightly more cider- amount will depend on how many sprouts you are using- you want enough to coat them all, plus a little extra).
- Place the sprouts in a large bowl and toss the cider mix over them until well coated. Drizzle a little additional maple syrup over the sprouts and toss again.
- Spray a large cookie sheet. Spread the sprouts on the cookie sheet evenly, and sprinkle with a little sea salt. Place in the oven.
- Meanwhile, make another mix of soy sauce, cider, maple syrup, and red pepper flakes, this time using slightly more soy sauce. Toss the tempeh in this mix, and then add the tempeh and to the cookie sheet and sprinkle on some pumpkin seeds. Continue cooking for 20-30 minutes, stirring a few times in between, until sprouts and tempeh are browned.
- Place the greens in pan with about 1/4 cup apple cider and steam until wilted. Drain excess liquid.
- To serve, place the tempeh/sprouts mix over the greens.
Yummy and easy! If you haven't had rapini (or broccoli rabe) before, I recommend it- it's been a new Farmer's market find for me, and it goes sooooo well with apple cider. I used it in another dish recently, and love this new addition to my greens repertoire!