This Thanksgiving will be unusual, with Covid-19 causing most of us to trim our gatherings in half or less. It’s a bummer but we’ve been cloistered for most of the year already, postponing vacations and other travel, so maybe mentally we’re prepared? Still, I love the holiday season and plan to do everything else I can to appreciate it! Food for one.
Pinterest continues to be my go-to for fun recipes. The photo of this dish from Julia’s Album was so festive I had to try. I admit her recipe is much more detailed than my lazy version! I added my favorite plant protein, tempeh, and used almonds instead of pecans. Didn’t have dried cranberries in the kitchen, but those or even diced apples would be a nice addition for this fall side (or main) dish.
Something I have to mention is that though I looove Brussels sprouts, they do a number of my stomach….meaning really bad stomach pains and gas if I eat too many. They contain a high FODMAP ingredient called fructans which is a tough to digest carbohydrate. Bacteria in the colon then try to break it down, which causes the gas and bloating. Some people are more sensitive than others. Personally, I’m ok with eating about 3-4 Brussels sprouts at one time but more than that and I’m doubled over! So just be careful with this dish if you’re sensitive too.
1 package of tempeh, cut into cubes
For tempeh marinade: Mix together in small bowl, 3 tbsp maple syrup, 3 tbsp tamari or reduced-sodium soy sauce, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder
2 cups washed Brussels sprouts, ends trimmed and then cut in half
2 cups diced butternut squash
Salt and pepper to taste
2 tsp cinnamon
2 tbsp maple syrup
1/3 cup roasted whole or slivered almonds
- Preheat oven to 400 F.
- Place the tempeh cubes in a bowl and add marinade. Mix to combine.
- Place the chopped vegetables into two separate bowls. Drizzle olive oil on the Brussels sprouts and sprinkle with a dash of salt and pepper; mix gently with hands to incorporate the ingredients. Drizzle olive oil on the squash and add the cinnamon and maple syrup; mix with hands to incorporate evenly.
- Place vegetables in a single layer on a baking sheet covered with parchment paper (for easier clean-up). Place the tempeh on a separate baking sheet in a single layer.
- Place both in the oven and roast for 30-45 minutes or until desired tenderness of vegetables. The tempeh will finish earlier, in about 30 minutes; it should be browned on the top. Remove from oven.
- When vegetables are the desired tenderness, remove from oven and allow to cool slightly.
- Combine the tempeh and vegetables in a large bowl and mix together.
- Add the almonds (and dried or diced fresh fruit if desired).
Enjoy and have a safe and wonderful Thanksgiving!