Brussels Sprouts & Tempeh Rashers
We present to you: sprouts, made extraordinary. 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
45 min
Serves:
4
ingredients
- 1 pack Smoky Tempeh Rashers, sliced into strips
- 500g brussels sprouts, washed and prepared
- 2 tablespoons olive oil
- Large pinch salt and pepper
- 180g cooked diced chestnuts
- 50g dried cranberries
instructions
- Par-boil the brussels 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 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.
instructions
- Par-boil the brussels 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 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.
make it with
Smoky Tempeh Rashers
VIEW this product >
