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.
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