Baked Brussels sprouts and tempeh

A quick and easy method for Brussels sprouts and tempeh

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Brussels sprouts are one of my favorite fall vegetables. I love to roast them in the oven to make them crispy and brown on the outside, while the inside is nice and tender. I baked them with tempeh, a soy product made from whole soybeans. It's a wonderful source of protein which can be prepared in so many ways.

The easiest way to cook tempeh is to bake it with your favorite veggies. I used a three-grain tempeh but any type would work for this recipe. If you can't find tempeh, you can easily substitute some potatoes.

Baked Brussels sprouts and tempeh recipe

Serves 4


  • 1 pound Brussels sprouts, halved
  • 1 (8 ounce) package tempeh, cut into cubes
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Place the Brussels sprouts, tempeh and garlic in a roasting dish. Pour in balsamic vinegar and olive oil. Season with salt and pepper and mix well. Cook for about 30 minutes, stirring mixture halfway to evenly brown.

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Barb is a Brooklyn-based graphic designer who is obsessed with anything food-related. She originally started her blog, Wishful Chef, to connect to other food lovers and to showcase the dishes she would serve on her menu if she were a chef. Her dishes are simple, using high quality, fresh ingredients whenever possible. Barb is not vegetarian, however, she tries to cook healthy dishes with a focus on whole grains and vegetables.