Bitchin' Brussels Sprouts
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.
Enjoy immediately.
Source of recipe: www.luxhippie.com
SO HOW'D IT GO?
These were amazing!! I didn't have tempeh so I chopped up a couple boca burgers. I'm definitely making this again!
This is a wonderful recipe! I minced the garlic into the sauce before baking the sprouts. I didn't add the tempeh, onion, or pecan, just had the sprouts. Amazing! will definately try it again with the complete recipe! Thanks :)
:)>>>
These are bitchin'!
I made these last night while watching X-Men, and I was more interested in tasting them than watching Wolverine (a HUGE accomplishment).
I didn't have tempeh so I chopped up a couple Gardein chik'n breasts and threw them in there, and used a white onion instead of a red one and gobbled them up. There were barely any left for my boyfriend to taste! I will surely be making these again! I might increase the amounts of the sauce ingredients so the sprouts have a bit more coating.
I'm going to try this next time I get brussels!
Interesting, but fresh brussels are so good simply sauteed, perhaps with a squeeze of lemon, that I hesitate to add so many other flavors. The sprouts might up and disappear!
Yup! Most veggies are good simply sauteed...
But sometimes it's nice to add variety of flavors to a recipe as well :-)
Interesting, but fresh brussels are so good simply sauteed, perhaps with a squeeze of lemon, that I hesitate to add so many other flavors. The sprouts might up and disappear!