Made with AI
Brussels Sprouts, Potato, and Tempeh Salad
25 min 275 kcal per serving Easy
Ingredients
4 Servings
- Brussels sprouts400 g
- potatoes400 g
- tempeh200 g
- balsamic vinegar2 tbsp
- olive oil2 tbsp
- Dijon mustard1 tsp
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 200°C (392°F).
- 2
Wash and trim the Brussels sprouts, then cut them in half.
- 3
Wash and peel the potatoes, then cut them into bite-sized pieces.
- 4
Cut the tempeh into small cubes.
- 5
In a large bowl, combine the Brussels sprouts, potatoes, and tempeh.
- 6
Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss to coat evenly.
- 7
Spread the mixture on a baking sheet in a single layer.
- 8
Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts and potatoes are tender and golden brown, stirring halfway through.
- 9
In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 teaspoon of Dijon mustard.
