Photo by Karen Keb
Tempeh “bacon” adds a distinctive personality to these crispy sprouts.
Ingredients
- 3 tablespoons vegetable oil
- 6 strips tempeh “bacon”, crumbled
- 3/4 pound Brussels sprouts, trimmed and quartered
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 tablespoons maple syrup, preferably grade B
Directions
- 1. Preheat oven to 500 degrees F. Heat oil in a cast-iron skillet over medium-high heat. Add tempeh bacon and cook, stirring, until crisp, 3-4 minutes.
- 2. Add Brussels sprouts, salt, paprika, and pepper, and cook, stirring, until sprouts begin to soften — about 2 minutes. Add maple syrup and stir, then transfer skillet to oven.
- 3. Roast, stirring midway through, until sprouts are charred, 8-9 minutes.
- 4. Serve immediately.
