Brussels Sprouts with Smoky Tempeh
We present to you: supercharged sprouts. Whether you’re a lover or hater, we’re confident you’ll be enjoying every bite of this. Roasted to perfection with protein-packed Smoky Tempeh, chestnuts and cranberries, sprouts will never be the same again.
Recipe by Better Nature
45 min
Serves:
4
ingredients
- 1 pack Better Nature Smoky Tempeh, sliced into strips
- 500g brussels sprouts, washed and prepared
- 2 tablespoons olive oil
- Large pinch salt and pepper
- 180g cooked diced chestnuts
- 50g dried cranberries
instructions
- Par-boil the brussels sprouts for 3 minutes.
- Toss the sprouts with one tablespoon of olive oil and salt and pepper and roast at 200°C(180°C fan) for 15-25 minutes depending on the size of the sprouts.
- Heat the other tablespoon of olive oil in a pan over medium heat.
- Add in the sliced Smoky Tempeh, chestnuts and cranberries and fry for 4-6 minutes until the tempeh and chestnuts are lightly browned.
- Mix the sprouts and rashers mixture together to serve up.
instructions
- Par-boil the brussels sprouts for 3 minutes.
- Toss the sprouts with one tablespoon of olive oil and salt and pepper and roast at 200°C(180°C fan) for 15-25 minutes depending on the size of the sprouts.
- Heat the other tablespoon of olive oil in a pan over medium heat.
- Add in the sliced Smoky Tempeh, chestnuts and cranberries and fry for 4-6 minutes until the tempeh and chestnuts are lightly browned.
- Mix the sprouts and rashers mixture together to serve up.
make it with
Smoky Tempeh
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