This is something I made months ago! I’ve been ridiculously behind on blog posts, but I think it really all worked out, because October is VEGANMOFO – Vegan Month of Food, and I have plenty to blog about! October is always the darling of this household’s calendar because of things like pumpkin beers and pie, and of course, Halloween, but this year it’s going to be an extra bit hectic because we will also be preparing for our MOVE TO SEATTLE! I’m flying out to Seattle on October 30th with Ganon (our kitty) and as much clothing as possible, and then coming back in 2 weeks to do the drive with Thomas. We’re very excited, and that extra long road trip will be packed with vegan goodness as we travel from south Florida to New Orleans, Austin, San Diego, LA, San Francisco, and finally Seattle. We’ll even get to spend Thanksgiving in Santa Monica/ LA, which will be VERY cool! 🙂
This is definitely one of my favorite dishes from Appetite for Reduction. I served it over some brown rice, and tossed in some roasted brussel sprouts for an awesome, easy meal that all cooks at the same time! The rice cooks while the other two bake up together. I just swapped their positions halfway to ensure even baking.
Simple Oven Roasted Brussel sprouts
small to medium brussel sprouts
extra virgin olive oil
sea salt & fresh ground pepper to taste, I used smoked pepper
1. Pre-heat oven according to directions for AFR dish, and prepare a cookie sheet.
2. Wash sprouts and trim off the brown ends. Remove any yellow or unappealing looking leaves, and cut in half if medium to large in size. Little ones are fine left whole.
2. Place sprouts in a bowl and spray or drizzle with olive oil. Sprinkle with salt and pepper and toss with hands to coat.
3. Bake right along with tempeh. Don’t forget to switch the positions of the trays halfway! They should be nicely browned and just starting to blacken on top; this is the where the toasty sweet flavor comes from, but keep an eye on them so they don’t burn up!