Ingredients
5 total- 500g brussels sprouts, halved if large
- 2 tbsp olive oil
- 220g Better Nature Smoky Tempeh Block, sliced into strips
- 180g cooked diced chestnuts
- 50g dried cranberries
Method
4 stepsStep 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Bring a pan of salted water to the boil and cook the sprouts for 3 mins then drain well.
Step 2
Tip the sprouts into a roasting tin and toss with 1 tbsp olive oil, salt and pepper. Roast for 15-20 mins, until just tender and lightly charred.
Step 3
Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a medium heat. Add the tempeh, chestnuts and cranberries and fry for 4-5 mins until hot through and golden.
Step 4
Toss the roasted sprouts and tempeh mixture together then transfer to a bowl to serve.