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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.

Smoky Tempeh Rashers
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