I told my wife Laura recently that when I think back to my childhood self I could have never imagined loving Brussels sprouts as much as I do now. There was a gap of, I’d say, twenty years between that young boy turning up his nose at these delightful little cabbages and adult Steven ordering the shaved Brussels sprouts side dish at Vedge restaurant in Philadelphia five or six years ago. That day was magical. I was already into my life as a vegan, but hadn’t added the sprouts to my diet yet. That day they became a staple.
I’ve posted a few Brussels sprouts recipes on this site over the past two years, but with Thanksgiving around the corner I thought it would be the perfect time to add one or two more, starting with this one for a simple side dish that’ll work great during the holidays or any time of year.
These Maple Roasted Brussels Sprouts with Tempeh balance both the sweet and the savory by including some delicious fall flavors: hints of maple syrup, thyme, garlic and smoky tempeh are all in there.
This recipe is really simple to make; just mix everything together in a bowl, put it on a baking tray and let the oven do the work. It’s also a dish that you could share with the non-vegans at your holiday get-together to show them just how delicious plant-based food can be. I’ve found that sharing things with minimal vegan ingredients are always embraced a little more than something like a big Tofurky roast. And the LightLife Fakin’ Bacon tempeh I used in this is so tasty it might even switch someone from actual bacon to something a little more animal- and environmentally-friendly. You never know.
I hope you love this recipe as much as I do. And if you make it, be sure to tag @nutfreevegan on social media so I can check out your photos!
- 2 Tbsp. maple syrup
- 1 Tbsp. olive oil
- 1 tsp. agave
- 1 tsp. thyme
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 pounds Brussels sprouts, stemmed and halved
- 5 slices tempeh (I used LightLife Fakin' Bacon for a little more of a smoky taste), cut into 1-inch pieces
- 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.