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A recipe that brings together two autumn veggie stars: Roasted Brussels Sprouts and Sweet Potatoes 🍂. With a surprise guest: smoked tofu.
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Roasted Brussels Sprouts and Sweet Potatoes 🍂

Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 servings

Ingredients

To roast:

  • 400 g Brussels sprouts
  • 1 sweet potato about 300 g
  • 200 g smoked tofu

For the marinade:

  • ½ tsp garlic powder
  • ½ tsp chili flakes adjust to taste
  • 1 tsp sesame seeds
  • 3 tbsp olive oil
  • 2 tbsp vinegar
  • 1 tbsp white miso paste
  • 1 tbsp maple syrup

For serving:

  • 100 g feta
  • A drizzle of balsamic vinegar

Instructions

  • Instructions
  • Preheat the oven to 200°C (400°F).
  • Clean the Brussels sprouts by removing the outer damaged leaves and trimming the hard stems. Cut them in half. Peel the sweet potato and cut it into cubes. Dice the smoked tofu. Arrange everything on a baking sheet.
  • In a bowl, mix all the marinade ingredients: garlic powder, chili flakes, sesame seeds, olive oil, vinegar, miso paste, and maple syrup. Drizzle the marinade over the veggies and tofu, toss to coat, and spread evenly on the baking sheet.
  • Roast for 35 minutes, stirring halfway through to ensure even cooking.
  • Serve with crumbled feta and a drizzle of balsamic vinegar.