Balsamic, Maple Braised Roasted Brussels Sprouts & Grilled Tempeh

by Sherri Koehler on November 16, 2009

The name is kind of a mouthful, but it describes it perfectly. So tasty and simple. Come July I’ll be dreaming about this dish.

The Stuff

  • 1 8oz. package of tempeh
  • 1 stalk or 2 pounds of fresh Brussels sprouts
  • 1/3 c. maple syrup
  • 1/4 c. balsamic vinegar
  • 2 T. olive oil
  • garlic pepper
  • Canola oil (spray preferable)
  • Sea salt & pepper
The Making

Pre-heat oven at 350F.

Trim Brussels sprouts of outer leaves and slice in half. Toss with olive oil and a sprinkle of the sea salt & fresh ground pepper. Pour into 9×12 baking pan and roast in oven until sprouts begin to brown in places, about 15-20 minutes, then remove from oven.

Pre-heat cast-iron grill pan on medium. Slice tempeh into 1/2″ strips. When cast-iron is hot, reduce heat to medium low. Spray tempeh with canola oil and sprinkle with garlic pepper. Grill tempeh on both sides until golden and set aside.

In a small bowl whisk together maple syrup and balsamic vinegar. Move sprouts to sides, add tempeh strips into the bottom of the baking dish, and scatter sprouts around evenly. Drizzle maple & balsamic mixture evenly over all of the sprouts and tempeh. Return baking dish to oven and continue to roast in braising liquid for another 10-15 minutes.

I served this up with the most beautiful roasted potatoes from Organics to You:

Taking a little over a pound of fingerling potatoes washed and cut into 1″ chunks. These are then microwaved for 4 minutes, stirred, and microwaved for an additional 3 minutes. The par-cooked potatoes are then tossed in a bowl with olive oil, sea salt and a little fresh ground pepper. Roast potatoes in a pan at 350F until golden brown on all cut sides, stirring about half-way through – approximately 30-45 minutes. If you’re making this with the sprouts & tempeh, start the potatoes first and they can roast in the oven alongside the sprouts.

Serves 4.

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