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Sheet Pan Maple Balsamic Tempeh and Vegetables
DELISH KNOWLEDGE19Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. pure maple syrup (100%)
- 1 Tbsp. sage leaves (freshly chopped, or 1 teaspoon dried sage)
- 1/4 tsp. dried thyme
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. soy sauce (or tamari for gluten-free version)
- 8 oz. tempeh (cubed)
- 6 cups butternut squash (peeled and cubed, about 1 pound)
- 3 shallots (large, peeled and chopped)
- 2 cups Brussels sprouts (trimmed and halved, about 8 ounces)
- 3 carrots (peeled and sliced)
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. maple syrup
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. soy sauce (or tamari)
- 1 tsp. Dijon mustard
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