Roasted Brussels Sprouts, Potatoes, and Tempeh

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 dice the potatoes 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 the olive oil over the mixture and toss to coat evenly.

7. 7

   Sprinkle the garlic powder, paprika, salt, and pepper over the mixture and toss again to distribute the spices evenly.

8. 8

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

9. 9

   Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts and potatoes are tender and golden brown, stirring halfway through the cooking time.

10. 10

    Remove from the oven and serve hot.