Maple Roasted Brussels Sprouts with Tempeh
Try this Maple Roasted Brussels Sprouts with Tempeh recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tbsp. olive oil
- 1/4 tsp. salt
- 1 tsp. thyme
- 1/2 tsp. garlic powder
- 2 tbsp. maple syrup
- 1/4 tsp. pepper
- 1 tsp. agave
- 2 pounds brussels sprouts stemmed and halved
- 5 slices tempeh (i used lightlife fakin' bacon for a cut into 1-inch pieces
- Carbohydrate 13.5321723716667 g
- Cholesterol 0 mg
- Fat 4.95359237 g
- Fiber 5.74550328123677 g
- Protein 5.11047403533333 g
- Saturated Fat 0.715102423133333 g
- Serving Size 1 1 serving (156g)
- Sodium 86.3368641666667 mg
- Sugar 7.7866690904299 g
- Trans Fat 0.215602423133334 g
- Calories 105 calories
Preheat oven to 375° F.In a large bowl, mix together maple syrup, olive oil, agave, thyme, garlic powder, salt and pepper.Add Brussels sprouts and tempeh to bowl and toss with mixture to coat.Place in single layer on baking sheet and place in oven.Bake for 45 minutes, stirring the Brussels sprouts at 20 minutes.
