Sheet-Pan Maple Mustard Tempeh and Brussels Sprouts
Roast maple mustard tempeh and Brussels sprouts on one sheet pan for a cozy plant-based dinner with crisp edges, a tangy glaze, and minimal cleanup.
By Nora Bellweather ·
Recipe
Sheet-Pan Maple Mustard Tempeh and Brussels Sprouts
By Nora Bellweather · American
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 16 oz plain tempeh
- 1¼ lb Brussels sprouts
- 3 tbsp olive oil, divided
- ½ tsp garlic powder, divided
- ¼ tsp fine salt, divided
- ¼ tsp ground black pepper, divided
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp low-sodium soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp water
Method
- 1
Heat the oven to 425°F with a rack in the center. Line an 18-by-13-inch rimmed sheet pan with parchment paper rated for this temperature.
- 2
Trim the Brussels sprouts and halve them lengthwise, quartering any larger than 1½ inches. Pat them dry. Cut the tempeh into roughly 1-inch pieces about ½ inch thick.
- 3
Toss the Brussels sprouts in a large bowl with 2 tablespoons olive oil, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Arrange them cut-side down on the sheet pan, leaving room for the tempeh.
- 4
Use the same bowl to toss the tempeh with the remaining 1 tablespoon olive oil, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Place it in the open spaces on the pan in a single layer without overlapping.
- 5
Whisk the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, and water in a small bowl until evenly combined. Reserve half in a separate bowl for serving.
- 6
Roast the tempeh and Brussels sprouts for 18 minutes, until the undersides of the sprouts are browned and the tempeh edges are turning golden.
- 7
Turn the sprouts and tempeh with a spatula. Drizzle with the half of the sauce set aside for roasting, then gently toss on the pan and spread back into a single layer.
- 8
Roast for another 8–12 minutes, until the sprouts are easily pierced with a fork and the glaze clings to the tempeh. Check at 8 minutes and remove the pan before any glaze puddles turn black.
- 9
Transfer to plates and spoon the reserved sauce over the tempeh and sprouts.
The story behind it
Golden tempeh and browned Brussels sprouts share one pan in this maple mustard dinner. The glaze goes on near the end, so the vegetables have time to brown before the maple syrup hits the heat. Serve it over rice or alongside mashed potatoes to catch the extra sauce.
A Sheet-Pan Dinner With Plenty of Browned Edges
Tempeh has a firm texture that holds up well to roasting. Cutting it into small, evenly sized pieces gives it more exposed edges and helps the sauce coat each bite. Brussels sprouts bring a different texture: tender centers, deeply browned cut sides, and a few crisp outer leaves.
The timing of the sauce matters. Maple syrup can scorch before the sprouts are tender, so this recipe starts with oil and seasonings. Adding the maple mustard mixture later gives the ingredients time to brown while keeping the glaze glossy rather than burned.
Tips and Ingredient Swaps
- Give everything room. Use an 18-by-13-inch rimmed sheet pan. If the ingredients overlap, divide them between two pans and rotate the pans halfway through roasting.
- Choose plain tempeh. Unflavored tempeh lets the maple and mustard stand out. Avoid pre-marinated varieties, which may be too salty once the sauce is added.
- Adjust for sprout size. Quarter very large Brussels sprouts so their centers soften at roughly the same rate as the smaller halves.
- Use another mustard. Whole-grain mustard works in place of Dijon and leaves visible mustard seeds in the glaze. Avoid sweetened mustard, which changes the balance of the sauce.
- Make it gluten-free if needed. Use certified gluten-free tempeh and tamari instead of soy sauce. Some tempeh contains grains, so check the package.
Make-Ahead and Storage
Trim the sprouts and mix the sauce up to two days ahead. Refrigerate them separately in covered containers. Store cooked leftovers in the refrigerator for up to four days. For browned edges, reheat on a sheet pan at 375°F for 10–15 minutes, until hot throughout. A microwave works too, though the sprouts will be softer. Add reserved sauce after reheating.
Frequently Asked Questions
Do I need to steam the tempeh first?
No. Plain tempeh can go straight into the oven. If you find its flavor bitter, steam the cut pieces for 10 minutes, then pat them thoroughly dry before seasoning. Allow that extra time beyond the recipe timing.
Can I use frozen Brussels sprouts?
Fresh sprouts work better here. Frozen sprouts release more water and are less likely to develop browned edges alongside the tempeh. Roast frozen sprouts separately if that is what you have.
What should I serve with it?
Rice, quinoa, or mashed potatoes turn the pan into a fuller meal. A crunchy cabbage salad adds a fresh contrast without needing another hot side.
Can I double the recipe?
Yes, but use two large sheet pans rather than crowding one. Switch their oven positions halfway through roasting and check each pan separately for doneness.
Spoon the reserved maple mustard sauce over each serving just before eating. Keep any extra sauce separate from leftovers so you can add it after reheating.
