1 1/2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons Bragg's liquid aminos or soy sauce
1/4 teaspoon Dijon mustard, optional
1 heaping tablespoon brown sugar
1/2 teaspoon red pepper flakes
salt, to taste
1 pound brussels sprouts, quartered lengthwise
4 cloves garlic, finely chopped
1/2 red onion, coarsely chopped
4 ounces tempeh, cubed 1/2"
1/3-1/2 cup pecans or walnuts
1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine olive oil, vinegar, liquid aminos, Dijon, brown sugar, red pepper, and salt, and mix well.
2. Add the rest of the ingredients to the bowl and toss together until well coated with the liquid.
3. Spread the mixture out on a large baking pan and bake for 20 minutes, taking the pan out halfway through to stir and redistribute the ingredients.
Source of recipe: www.luxhippie.com