Roasted Brussels Sprouts and Grapes Tray with Spiced Millet, Crispy Tempeh, and Lemon Tahini Cream
An original dairy-free recipe featuring caramelized Brussels sprouts, roasted grapes, and red onion over spiced millet, topped with golden tempeh and a silky lemon tahini cream. The balance of sweet, savory, roasted, and bright flavors makes it an elegant yet comforting main dish.
Ingredients
- 500 g Brussels sprouts (cut por the mitad)
- 200 g red grapes (without semillas, whole)
- 180 g red onion (in wedges finos)
- 250 g tempeh (diced)
- 180 g millet (enjuagado)
- 480 ml vegetable broth (for cocer the mijo)
- 45 ml olive oil (divided)
- 80 g tahini (for the cream)
- 1 unit lemon (zumo and zest)
- 15 ml maple syrup (for the tempeh and the sauce)
- 15 ml apple cider vinegar (for the tempeh)
- 3 g ground cumin (divided)
- 2 g ground coriander (for the mijo)
- 3 g smoked paprika (divided)
- 3 cloves garlic (2 chopped and 1 grated)
- 15 g fresh parsley (chopped)
- 35 g pistachios (tostados and chopped gruesos)
- 6 g salt (or to taste)
- 2 g black pepper (or to taste)
- 45 ml water (for ajustar the cream of tahini)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper.
- 2
In a bowl, toss the Brussels sprouts, red grapes, and red onion with 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and black pepper. Spread everything onto the tray in a single layer.
- 3
Roast the vegetables and grapes for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the sprouts are browned and the grapes begin to burst.
- 4
Meanwhile, place the tempeh in a bowl and toss it with 1 tablespoon olive oil, maple syrup, apple cider vinegar, 1 chopped garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of salt.
- 5
In a nonstick skillet over medium heat, cook the tempeh for 8 to 10 minutes, turning occasionally, until golden and crisp on the edges.
- 6
For the millet, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 1 chopped garlic clove and cook for 30 seconds. Stir in the millet, ground coriander, 1/4 teaspoon ground cumin, and a pinch of salt. Cook for 1 minute to lightly toast.
- 7
Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff the millet with a fork and mix in the lemon zest and half of the fresh parsley.
- 8
Make the cream by whisking together the tahini, lemon juice, grated garlic clove, 1 teaspoon maple syrup, 3 tablespoons water, and a pinch of salt in a bowl. Whisk until smooth; if too thick, add a little more water.
- 9
To serve, spread the spiced millet on a platter. Spoon the roasted Brussels sprouts, grapes, and red onion over the top. Add the crispy tempeh and drizzle with the lemon tahini cream.
- 10
Finish with the chopped pistachios and the remaining fresh parsley. Adjust seasoning and serve warm.
Chef tips
For deeper flavor, let the tempeh marinate for 15 minutes before cooking. Roast the grapes until some of them burst; their juices become a natural sauce over the millet.
Substitutions
You can swap the millet for quinoa if you prefer a looser texture. Red grapes can be replaced with quartered fresh figs. Pistachios can be swapped for pumpkin seeds to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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