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Maple Roasted Brussels Sprouts with Tempeh nutfreevegan
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Maple Roasted Brussels Sprouts with Tempeh

These Maple Roasted Brussels Sprouts with Tempeh make a simple and incredibly flavorful side dish, perfect for holidays or your everyday dinner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side
Cuisine: American
Author: The Nut-Free Vegan


  • 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.


Serving: 1g