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Maple Balsamic Tempeh with Miso Glazed Brussels Sprouts

A cozy meal with maple balsamic tempeh and miso glazed brussels sprouts that you'll want to make over and over again.


Maple Balsamic Tempeh

  • 3 oz tempeh
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1 tsp soy sauce
  • 1 garlic clove (minced)

Miso Glazed Brussels Sprouts

  • 8-12 brussels sprouts (halved)
  • 1 tsp miso paste
  • 1 tsp maple syrup
  • 2 tsp white vinegar
  • ½ tsp toasted sesame oil
  • ¼ tsp garlic powder
  • salt and pepper (to taste)


Maple Balsamic Tempeh

  • In a small bowl, combine maple syrup, balsamic vinegar, olive oil, soy sauce and garlic.
  • Sauté the tempeh in some olive oil and salt until lightly golden brown.
  • Pour in the maple balsamic sauce, stirring occasionally. Cook for another few minutes until tempeh is fully glazed.
  • Garnish with sesame seeds if desired.

Miso Glazed Brussels Sprouts

  • Preheat oven to 400°.
  • Combine miso paste, maple syrup, vinegar, toasted sesame oil, garlic powder, salt and pepper in a small bowl. Set aside.
  • Sauté halved brussels sprouts with olive oil over medium heat until golden brown.
  • Transfer to the oven and bake at 400° for 10-15 mins, then flip and continue to bake another few minutes or until deeply golden brown and crispy.
  • Toss with miso glaze and enjoy!


Miso Glazed Brussels Sprouts adapted from Gimme Some Oven.