Sesame Roasted Brussels Sprouts with Tempeh and Kale
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Brussels sprouts get a bad rap. Many of us remember the bitter, mushy, overcooked Brussels sprouts from childhood. I cringe when I think about eating those. Yet, now, Brussels sprouts are one of my favorite foods. Turns out, it’s all in the preparation. I don’t ever boil them. I prefer to roast Brussels sprouts. Roasting them at a higher temperature makes them tender on the inside with crispy outside leaves.
Before I go on about the benefits of Brussels sprouts, can I just pause for a moment and tell you that I only recently learned that they are called “Brussels sprouts,” not “brussel sprouts?” They are named after the capital of Belgium. There is some uncertainty about where they actually originated but their namesake is clear. Brussels sprouts are in the cruciferous family (along with broccoli and cauliflower) and cruciferous vegetables are full of phytonutrients and phytonutrients are what help keep plants healthy. Turns out, they are also quite good at keeping humans healthy. These phytonutrients are have been linked to supporting the immune system, reducing inflammation, decreasing heart disease risk and reducing the risk of certain cancers.
This recipe for roasted Brussels sprouts is gluten free and soy free. It contains coconut aminos (as opposed to tamari, soy sauce or salt). This adds a little sweetness to the recipe and also reduces the sodium. I prefer meals that are a little less salty, but you can add salt or increase the amount of coconut aminos if you prefer.
Let me know if you try this recipe! I’d love to hear how it turns out for you!
Sesame Roasted Brussels Sprouts with Tempeh and Kale
Ingredients
- 1 8 oz. package tempeh cut into 1/2" cubes
- 2 1/2 Tbsp coconut aminos
- 1 pound Brussels sprouts
- 1 Tb. olive oil
- 2 cups chopped kale
- 1 Tb toasted sesame oil
Instructions
- Preheat oven to 425 degrees F
- Combine the cubed tempeh in a bowl with the coconut aminos. Allow the tempeh to marinate while you prepare the rest of the ingredients.
- Chop the Brussels sprouts. You will want to first remove the bottom end of each Brussels sprout. Then, slice each one in half length wise. If your Brussels sprouts are quite large you will want to slice into multiple slices lengthwise (but for average sized sprouts, halving them works well).
- Place the prepared Brussels sprouts into a large glass baking pan along with the olive oil. Add the marinated tempeh (along with any liquid that remains in the bowl).
- Bake for 35 minutes in the preheated (425 F) oven. Stir once after 20 minutes.
- Remove the pan from the oven and stir in the chopped kale. Retiurn the pan to the oven and bake for 3 more minutes.
- Stir in the toasted sesame oil. If desired, you can add salt or additional coconut aminos to taste. Optional: Garnish with sesame seeds.