for serving: tahini, pumpkin seeds, hemp seeds all optional
Instructions
Preheat the oven to 400 degrees F.
In a medium bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, spicy brown mustard and vegetable broth. Add the sliced tempeh and marinate for at least 15 minutes and up to 24 hours. Make sure to reserve the marinade.
Add the veggies and marinated tempeh to a parchment paper lined baking sheet. Drizzle with olive oil, salt and pepper, and 2-3 tablespoons tempeh marinade. Toss to combine.
Spread the vegetables and tempeh in a thin layer on the sheet pan so that they aren't overlapping. Roast at 400 degrees F for 35 minutes total on the middle oven rack. After 15 minutes, remove from the oven and drizzle with 2-3 more tablespoons of marinade. Stir the veggies around to promote even cooking.
Return to the oven for another 15-20 minutes, until the sweet potato is fork-tender and the brussel sprouts are golden. Brush with more marinade before serving.
Serve topped with a drizzle of tahini, pumpkin seeds and hemp seeds. Enjoy!
Notes
Leftovers and reheating: Leftovers are best enjoyed within 3-4 days. I recommend storing them in an airtight container in the fridge. Reheat individual servings in the microwave.
If using tofu instead of tempeh: Extra firm or super firm tofu works best. I recommend pressing the tofu for at least 10 minutes before marinating it.
To prep in advance: You can dice/chop the veggies up to 2-3 days in advance and marinate the tempeh up to 24 hours in advance. Store all ingredients in airtight containers in the fridge until ready to use.
Nutrition facts do not include tahini, pumpkin seeds or hemp seeds.Check out my YouTube video for Tempeh and Roasted Veggies for step-by-step video instructions.