Are you sick of sweet potatoes and brussels sprouts yet? Good, me neither! Below is the third and final recipe in the series, which is really just roasted SP + BS + tofu with a sauce reduction that I patently plagiarized from Bon Appetit. It will make you feel like a Real Chef™ because you stand over a saucepan whisking like Remy in Ratatouille, but it's extremely easy and rewarding.
Serves 2
Prep time: 20 min
Total time: 50 mins
Ingredients:
1 Sweet potato, cubed
1 lb brussels sprouts, halved or quartered
1 package firm or extra firm tofu, drained well and cubed
Olive oil, salt and pepper
¼ cup soy sauce
2 Tbs maple syrup (Don't have syrup? Use honey. And no, Mrs. Butterworth's will not work here, it's gotta be the Real Deal that comes from a tree.)
3 Tbs rice vinegar
1 tsp red pepper flakes (or less if you don’t like spicy)
½ tsp sesame oil
Okay, you should know how to roast these bad boys by now. Preheat your oven to 425 and place your racks in the upper and lower thirds of the oven.
Toss the SP, BS, and tofu in a bowl with olive oil, salt, and pepper. Split them between the two sheet pans and roast for 20 mins. After 20 mins, toss them with tongs and swap the pans so they roast evenly. Roast for another 20 mins.
Meanwhile, set a small saucepan over medium heat. Whisk together the soy sauce, maple syrup, rice vinegar, red pepper flakes, and sesame oil. Keep whisking and maintaining a constant bubbling simmer for about 8 minutes, or until the sauce is reduced to your desired consistency. I like it a little thicker.
Remove the veggies from the oven and toss with the glaze. You can serve this over rice or quinoa, but I just ate it plain as is and it was *chef’s kiss* delish.
 |
| Mmmm Glaze-ye |
Soy-Maple Glazed Sweets and Sprouts
Serves 2Prep time: 20 min
Total time: 50 mins
Ingredients:
1 Sweet potato, cubed
1 lb brussels sprouts, halved or quartered
1 package firm or extra firm tofu, drained well and cubed
Olive oil, salt and pepper
¼ cup soy sauce
2 Tbs maple syrup (Don't have syrup? Use honey. And no, Mrs. Butterworth's will not work here, it's gotta be the Real Deal that comes from a tree.)
3 Tbs rice vinegar
1 tsp red pepper flakes (or less if you don’t like spicy)
½ tsp sesame oil
Okay, you should know how to roast these bad boys by now. Preheat your oven to 425 and place your racks in the upper and lower thirds of the oven.
Toss the SP, BS, and tofu in a bowl with olive oil, salt, and pepper. Split them between the two sheet pans and roast for 20 mins. After 20 mins, toss them with tongs and swap the pans so they roast evenly. Roast for another 20 mins.
Meanwhile, set a small saucepan over medium heat. Whisk together the soy sauce, maple syrup, rice vinegar, red pepper flakes, and sesame oil. Keep whisking and maintaining a constant bubbling simmer for about 8 minutes, or until the sauce is reduced to your desired consistency. I like it a little thicker.
Remove the veggies from the oven and toss with the glaze. You can serve this over rice or quinoa, but I just ate it plain as is and it was *chef’s kiss* delish.