Brussels Sprouts, Potato, and Tempeh Salad

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Wash and trim the Brussels sprouts, then cut them in half.

3. 3

   Wash and peel the potatoes, then cut them into bite-sized pieces.

4. 4

   Cut the tempeh into small cubes.

5. 5

   In a large bowl, combine the Brussels sprouts, potatoes, and tempeh.

6. 6

   Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss to coat evenly.

7. 7

   Spread the mixture on a baking sheet in a single layer.

8. 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. 9

   In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 teaspoon of Dijon mustard.

10. 10

    Once the vegetables and tempeh are done roasting, transfer them to a serving bowl.

11. 11

    Drizzle the balsamic vinegar and mustard dressing over the salad and toss to combine.

12. 12

    Serve warm or at room temperature.