I’ve discovered that roasting Brussels sprouts and tempeh together creates a perfect harmony of textures and flavors that I couldn’t achieve with either ingredient alone. The way the sprouts caramelize at their edges while staying tender inside, paired with the meaty bite of well-marinated tempeh, transforms these humble ingredients into something truly special.
After years of experimenting with different plant-based combinations, this duo has become my go-to when I want to impress both vegetarians and meat-eaters alike. Let me show you how I turn these simple ingredients into a dish that consistently draws recipe requests at dinner parties.
Recipe
Roasted Brussels sprouts and tempeh combine to create a hearty vegan main dish that delivers both protein and vegetables in one satisfying meal. The natural sweetness of roasted Brussels sprouts pairs perfectly with the savory, marinated tempeh, while garlic and smoked paprika add depth and complexity to the overall flavor profile.
This recipe transforms simple ingredients into a restaurant-worthy dish through careful roasting techniques and a flavorful marinade. The high-heat roasting method ensures the Brussels sprouts develop a crispy exterior while maintaining a tender interior, and the tempeh absorbs the marinade’s bold flavors while achieving a golden-brown crust.
- 1 pound Brussels sprouts, halved
- 8 oz tempeh, cubed
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 lemon, juiced
Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper, then arrange on a baking sheet in a single layer. In a mixing bowl, combine remaining olive oil, soy sauce, minced garlic, maple syrup, and smoked paprika. Add tempeh cubes to the marinade and toss to coat thoroughly.
Place Brussels sprouts in the oven and roast for 10 minutes. Add marinated tempeh to the baking sheet and continue roasting for an additional 15-20 minutes, stirring once halfway through, until Brussels sprouts are crispy and tempeh is golden brown. Squeeze fresh lemon juice over the dish before serving.
For optimal results, pat Brussels sprouts completely dry before roasting to achieve maximum crispiness. Allow enough space between ingredients on the baking sheet to prevent steaming. The tempeh can be marinated overnight in the refrigerator for enhanced flavor. If using frozen Brussels sprouts, thaw and dry thoroughly before roasting. Leftover portions can be stored in an airtight container in the refrigerator for up to three days, though the Brussels sprouts may lose their crispy texture upon reheating.
Step-By-Step Cooking Instructions
You’ll find this recipe comes together smoothly when you start by mixing the marinade and prepping your Brussels sprouts while the oven preheats.
Next, you’re going to follow a precise timing sequence, starting with roasting the Brussels sprouts alone before adding the marinated tempeh to achieve the perfect texture for both ingredients.
As everything roasts to golden perfection, you’ll complete the dish with a bright finish of fresh lemon juice that brings all the flavors together.
Step 1. Prepare Marinade for Tempeh
In a medium mixing bowl, combine 1 tablespoon olive oil, soy sauce, minced garlic, maple syrup, and smoked paprika to create a flavorful marinade for your tempeh. Whisk these ingredients together until they’re well blended and the maple syrup is fully incorporated with the other liquids.
Cut your tempeh into 1-inch cubes while your marinade waits. You’ll want uniform pieces to ensure even cooking and flavor absorption. Add the cubed tempeh to your marinade bowl and gently toss to coat each piece thoroughly.
If you’ve got time, let the tempeh marinate for 30 minutes at room temperature – or even better, cover and refrigerate for up to 24 hours for more intense flavor.
Before adding your marinated tempeh to the baking sheet, give it one final toss to re-coat the pieces with any marinade that may have settled at the bottom of the bowl.
You’ll add this tempeh to your partially roasted Brussels sprouts, making sure to spread the pieces evenly to avoid overcrowding. Don’t discard the remaining marinade – you can drizzle it over the dish during the final minutes of roasting.
Step 2. Prep Brussels Sprouts
Start by trimming the woody ends from your Brussels sprouts and removing any discolored outer leaves.
You’ll want to slice each sprout in half lengthwise through the core, ensuring they’re all similar in size for even cooking. If you’ve got particularly large sprouts, quarter them instead.
Place your prepped sprouts in a colander and give them a thorough rinse under cold water. This step is crucial for removing any dirt or debris trapped between the leaves.
Pat them completely dry with a clean kitchen towel or paper towels – this extra step ensures they’ll achieve that perfect golden-brown crispiness in the oven.
Transfer your dried sprouts to a large mixing bowl. Drizzle with two tablespoons of olive oil, making sure each piece gets a light coating.
Season with salt and black pepper, then toss everything together until well combined.
Spread the Brussels sprouts cut-side down on your baking sheet, leaving enough space between each piece to prevent overcrowding.
This arrangement allows the heat to circulate properly, creating those crispy, caramelized edges you’re looking for.
Step 3. Preheat and Arrange Oven
Before diving into the cooking process, position an oven rack in the middle position and preheat to 400°F (200°C). You’ll want this high temperature to achieve the perfect caramelization on your Brussels sprouts and give your tempeh that desirable golden-brown exterior.
While your oven heats up, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
For optimal results, you’ll need to ensure there’s enough space between your ingredients on the baking sheet. If you’re doubling the recipe, it’s better to use two separate sheets rather than crowding one. The space between ingredients allows hot air to circulate freely, creating that crispy exterior you’re looking for.
If you’re using a convection setting, reduce the temperature by 25 degrees to compensate for the increased air circulation.
You’ll know your oven is properly preheated when it maintains a steady temperature for at least 10 minutes. This consistent heat is crucial for achieving even cooking and the perfect texture in both your Brussels sprouts and tempeh.
Step 4. Roast and Check Doneness
Throughout the roasting process, you’ll need to monitor your vegetables and tempeh carefully for optimal results.
Start by roasting the Brussels sprouts alone for the first 10 minutes, allowing them to develop a golden exterior. You’ll know they’re ready for the tempeh when they’ve begun to caramelize on the cut sides.
Add your marinated tempeh cubes to the baking sheet, making sure they’re not touching the Brussels sprouts. Continue roasting everything for 15-20 minutes more, but don’t walk away – you’ll want to stir the ingredients halfway through.
The Brussels sprouts are done when they’re crispy and dark golden on the outside while tender inside. Your tempeh should be nicely browned and slightly crisp on the edges.
To test doneness, pierce a Brussels sprout with a fork – it should slide in easily while still maintaining some resistance. The tempeh’s edges should be firm and golden brown, with a slight crunch.
If needed, you can add an extra 2-3 minutes of roasting time, but watch carefully to prevent burning. Once everything’s perfectly roasted, finish with a bright squeeze of lemon juice.
Step 5. Serve and Garnish
The final presentation of your roasted Brussels sprouts and tempeh deserves thoughtful attention to enhance both visual appeal and flavor.
Transfer the roasted vegetables and tempeh to a warm serving platter, arranging the Brussels sprouts to show their caramelized surfaces and nestling the golden-brown tempeh pieces among them.
Drizzle the dish with any remaining pan juices, as they’re packed with concentrated flavors from the roasting process. Squeeze fresh lemon juice over the top to brighten the dish and cut through the richness. You’ll want to serve immediately while everything’s still hot and crispy.
For an extra touch of sophistication, consider adding a sprinkle of toasted sesame seeds or crushed red pepper flakes. If you’d like to make it a complete meal, serve over a bed of brown rice or quinoa to soak up the flavorful sauce.
Don’t forget to bring any extra marinade to the table – your guests might want to add more of those savory flavors to their portions. A few fresh herbs, like cilantro or parsley, can add a pop of color and fresh flavor to finish the dish.
Why I Love This Dish
I’ve fallen head over heels for this roasted Brussels sprouts and tempeh dish because it transforms humble ingredients into a sophisticated yet comforting meal.
What draws me in is how the Brussels sprouts develop an irresistible caramelized exterior while maintaining their tender hearts, and the tempeh soaks up every drop of that umami-rich marinade.
As someone who values both nutrition and flavor, I’m impressed by how this dish delivers protein, fiber, and essential nutrients without sacrificing taste.
The combination of Asian-inspired marinade with traditionally Western Brussels sprouts creates an unexpected harmony that never fails to delight my palate.
I particularly love how the maple syrup balances the savory elements, while the smoked paprika adds a subtle complexity that elevates the entire dish.
What seals the deal for me is its versatility – it’s equally suitable for a quiet weeknight dinner or as an impressive addition to a dinner party spread.
Plus, the straightforward preparation means I can have a restaurant-quality meal without spending hours in the kitchen.
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