roast
| 1 | lb | golden beets, quarteredd | ||
| 1 | lb | brussels sprouts | ||
| 1 | red onion, cut into large chunks | |||
| 3 | tablespoons | olive oil | ||
| ½ | teaspoon | fine sea salt | ||
| ½ | teaspoon | black pepper | ||
| 1 | Roast & Wild Rice Stuffing thawed | |||
| 1 | tablespoon | maple syrup |
Preheat oven to 350℉.
In a Dutch oven / deep baking dish with a lid, toss golden beets, brussels sprouts, red onion, 2 tablespoons olive oil, fine sea salt, and black pepper.
Place Roast & Wild Rice Stuffing on vegetables. Brush with 1 tablespoon olive oil. Cover and bake 1 hour and 15 mins.
Uncover roast and brush with maple syrup. Bake 10 minutes more.
crumble
| ½ | packet | Smoky Maple Bacon Tempeh Strips, chopped until ground into coarse crumbles | ||
| 2 | tablespoons | olive oil | ||
| ¼ | cup | sourdough bread crumbs | ||
| 2 | teaspoons | fresh sage, minced | ||
| ¼ | cup | dates, finely chopped and pitted | ||
| ¼ | cup | dried cranberries | ||
| 1 | tablespoons | maple syrup |
In a food processor / knife, pulse / chop Smoky Maple Bacon Tempeh Strips until ground into coarse crumbles.
In a large skillet, heat 2 tablespoons oil over medium. Add tempeh and cook, stirring, until browned and crisp (8 mins).
Add sourdough bread crumbs and fresh sage and cook until crumbs begin to brown (3 mins).
Stir in dates, dried cranberries, and 1 tablespoon maple syrup maple syrup. Remove from heat.
Slice roast and serve topped with crumble.