Sheet pan maple Dijon tempeh and Brussels sprouts
Tempeh, Brussels sprouts and sweet potato roasted in a sticky maple Dijon glaze until caramelized at the edges, a cozy fall sheet pan with serious protein.
- 55 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.47 a serving
- 440 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 packages tempeh
- 12 oz Brussels sprouts, trimmed and halved
- 1 sweet potato, cut into ¾-inch cubes
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp gluten-free tamari
- 2 cloves garlic, grated
From your pantry
- 3 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 tsp apple cider vinegar
Each serving has about 440 calories, 28 g protein, 39 g carbs and 23 g fat, and costs about $3.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F with racks in the upper and lower thirds.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the Brussels sprouts and sweet potato on a with 2 tablespoons oil, ½ teaspoon salt and the pepper. Turn the sprouts cut side down.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Cut side down against the hot pan is how sprouts get deep brown and sweet instead of bitter.on the lower rack for 10 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Meanwhile, the maple syrup, Dijon, tamari, garlic, vinegar, the rest of the oil and ½ teaspoon salt in a large bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cut the tempeh into ¾-inch , add them to the bowl, and until coated. Leave any extra in the bowl.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Spread the tempeh on a second baking sheet and put it on the upper rack. both pans 20 minutes, stirring halfway, until the tempeh is and the vegetables are tender.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 20 min
Tip the vegetables onto the tempeh pan, over the left in the bowl, and .
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
5 minutes more, until sticky and at the edges, and serve hot.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Timer: 5 min
Dolly’s tip: Maple burns quickly at this heat. Pull the pan when the edges are dark amber.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
