Roasted Seitan with Brussels Sprouts and Balsamic Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.