Roasted Seitan with Brussels Sprouts and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels way more impressive than the minimal effort required. The crispy roasted brussels sprouts paired with hearty seitan create such a satisfying meal, and the balsamic glaze brings everything together beautifully. Seitan is packed with protein and has virtually no fat, making it an incredibly nourishing choice for anyone looking to eat well without sacrificing flavor. Best of all, these are affordable ingredients you probably already have on hand, so there's no need for a special trip to the store. The whole process is straightforward enough that even a busy weeknight won't feel stressful.
Ella x
Ingredients
- 397 gseitan(cut into 1-inch cubes)
- ¾ kgbrussels sprouts(halved)
- 4 tbspolive oil
- 3 tbspbalsamic vinegar
- 1 tbspmaple syrup
- 4garlic cloves(minced)
- 2 tspfresh thyme(dried or 1 tbsp fresh)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 118 mlvegetable broth
- 1 tspcornstarch(optional, for thicker glaze)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the seitan cubes dry with paper towels to remove excess moisture, which helps them brown better.
Tip: Dry seitan will caramelize much more effectively than wet pieces.
- 2
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Working in batches to avoid crowding, sear the seitan cubes for 2-3 minutes per side until golden brown, then transfer to a bowl.
Tip: Don't stir too often—let each side develop a nice crust for better flavor.
- 3
Toss the Brussels sprout halves with the remaining 2 tablespoons of olive oil, salt, pepper, and red pepper flakes. Spread them cut-side down on a baking sheet.
Tip: Placing them cut-side down ensures they caramelize properly.
- 4
Roast the Brussels sprouts in the preheated oven for 20-25 minutes, stirring halfway through, until the cut sides are deeply browned and crispy.
Tip: Look for dark, caramelized edges for maximum sweetness.
- 5
While the Brussels sprouts roast, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar, maple syrup, vegetable broth, and minced garlic.
Tip: The glaze should reduce and thicken as the vinegar's acidity mellows.
- 6
Let the glaze simmer for 5-7 minutes until it reduces by about one-third and coats the back of a spoon. If using cornstarch, mix it with 1 tablespoon water and stir in during the last minute for a thicker consistency.
Tip: A thicker glaze will cling better to the seitan and Brussels sprouts.
- 7
Once the Brussels sprouts are done, remove them from the oven and add the seared seitan cubes to the baking sheet. Drizzle the balsamic glaze over everything and sprinkle with fresh thyme.
Tip: Tossing everything together in the residual heat helps the glaze adhere.
- 8
Return the baking sheet to the oven for 3-5 minutes to warm the seitan through and meld the flavors together. Serve hot from the pan.
Tip: Letting it rest briefly allows the flavors to fully develop.
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