Roasted Tempeh with Brussels Sprouts and Maple-Miso Glaze
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes way more impressive than the effort requires. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that support digestion, making it a satisfying choice for any meal. The maple miso glaze brings together sweet, salty, and umami flavors that caramelize beautifully in the oven, while the brussels sprouts turn crispy and golden. It's the kind of dish that feels like a treat but actually nourishes your body, and honestly, it never fails to impress whoever I serve it to.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- ½ kgbrussels sprouts(halved)
- 3 tablespoonsolive oil
- 3 tablespoonspure maple syrup
- 2 tablespoonswhite miso paste
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonssesame seeds(toasted)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2green onions(sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F and line two baking sheets with parchment paper. This high heat will help achieve crispy edges on both the tempeh and Brussels sprouts.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, whisk together the maple syrup, white miso paste, rice vinegar, minced ginger, and minced garlic until smooth. Set the glaze aside.
Tip: Whisking the miso with vinegar first helps break it down evenly into the glaze.
- 3
Toss the tempeh cubes with 1.5 tablespoons of olive oil, salt, and pepper on one baking sheet, spreading them in a single layer. Toss the Brussels sprouts with the remaining 1.5 tablespoons of olive oil on the second sheet, seasoning with salt and pepper.
Tip: Keeping them on separate sheets allows each to cook at its own pace without steaming.
- 4
Place both sheets in the preheated oven and roast for 20 minutes, stirring each halfway through cooking. The tempeh should begin to brown and the Brussels sprouts should develop golden edges.
Tip: Stirring ensures even browning and prevents burning on the bottom.
- 5
Remove both sheets from the oven and drizzle the maple-miso glaze over the tempeh cubes, tossing to coat evenly. Add the red pepper flakes to the glaze-coated tempeh and stir well.
Tip: The residual heat will help the glaze adhere to the tempeh.
- 6
Return the tempeh to the oven for an additional 8-10 minutes, until the glaze caramelizes and becomes slightly sticky. The Brussels sprouts can remain in the oven during this time to deepen their color.
Tip: Watch carefully during the final minutes to prevent the glaze from burning.
- 7
Remove both sheets from the oven and transfer the roasted tempeh and Brussels sprouts to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions just before serving.
Tip: Adding green onions fresh off the heat adds brightness and aromatic freshness to the dish.
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