BRUSSELS SPROUTS & TEMPEH RASHERS
Difficulty rating: For rookies Serves: 4 people
We present to you: sprouts, without compromise! Whether you’re a lover or hater, we’re confident you’ll be enjoying every bite of this. Roasted to perfection with rashers, chestnuts and cranberries, sprouts will never be the same again.
We present to you: sprouts, without compromise! Whether you’re a lover or hater, we’re confident you’ll be enjoying every bite of this. Roasted to perfection with rashers, chestnuts and cranberries, sprouts will never be the same again.
Recipe by Better Nature
Ingredients
- 120g (1 pack) Better Nature Tempeh Rashers, sliced into strips
- 500g brussels sprouts, washed and prepared
- 2 tablespoons olive oil
- Large pinch salt and pepper
- 180g cooked chestnuts, diced
- 50g dried cranberries
Instructions
- Par-boil the brussel sprouts for 3 minutes.
- Toss the sprouts with one tablespoon of olive oil and salt and pepper and roast at 200°C (180°C fan) for 15-25 minutes depending on the size of the sprouts.
- Heat the other tablespoon of olive oil over in a pan over medium heat. Add in the prepared Tempeh Rashers, chestnuts and cranberries and fry for 4-5 minutes until the rashers and chestnuts are lightly browned.
- Mix the sprouts and rashers mixture together to serve up.
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