Step 1

Preheat oven to 400.

Step 2

Add brussels sprouts and tempeh to a sheet pan, side by side in sections. Drizzle both with oil and salt and season the tempeh with smoked paprika. Use your hands to toss the brussels and then the tempeh to be sure they are seasoned uniformly. Bake for 20 minutes.

Step 3

To a small bowl add the soy sauce and maple syrup and mix. When the brussels and tempeh have baked for 20 minutes take them out and baste with this mixture. Flip with a spatula or tongs and move them around to be sure all were coated and then bake for 10 more minutes.

Step 4

Make whipped tahini in a blender by combining tahini, lemon, water, maple syrup, salt and garlic powder. Blend until smooth and creamy

Step 5

Pour the sauce onto a plate and top with the crispy brussels and tempeh. Garnish with optional pepitas and onion.

Step 6

Enjoy as a starter, a side dish or tapas with a friend. If you want to prepare ahead of time, keep the sauce and garnishes separate until serving. Just be aware that brussels sprouts, just like cauliflower and broccoli smell really strong the day after. But they still taste great!