Easy Fall Dinners: Tempeh Bacon Brussels Sprouts Potato Hash
One of the things that I love the most about the cooler weather is that I can fire up the oven; that means baking! And baking isn't just for cookies and sweets, it's also for making a hands-off, easy dinner.
We love roasting veggies for dinner. It's a simple, nutritious dish and practically cooks itself. Instead of just vegetables, I decided to up the ante and add tempeh bacon to the veggies. Voila! Tempeh bacon hash!
To make, preheat oven to 425 degrees. Chop up potatoes with skins on (I used yukon gold), red bell peppers, cauliflower, brussels sprouts and tempeh bacon and place in a bowl. Drizzle a good amount of olive oil over veggies and sprinkle with salt, pepper, and a dash of paprika. Toss ingredients together and make sure veggies are well coated. Dump the mixture onto a large sheet of aluminum foil that has been placed on top of a baking sheet. Fold foil over on all four sides and press down to seal any open seams. Bake for about 45 minutes or until potatoes are soft. Easy!
Tip: If you would like to add the flavor of gravy without all the calories and fat, sprinkle a bit of tamari over your plate! Works like a charm.