Roast the Brussels sprouts
Preheat the oven to 210°C. Toss the Brussels sprouts with 1 tbsp olive oil, salt and black pepper. Spread cut-side down on a lined baking tray and roast for around 15 minutes.

Crisp up the tempeh
Cut the Holy Plantz tempeh into bite-sized pieces. Toss with the remaining olive oil and a little salt. Add to the tray with the Brussels sprouts and roast everything together for another 12-15 minutes, until the tempeh is golden and the Brussels sprouts are caramelized around the edges.

Make the sticky pomegranate glaze
Add the pomegranate juice, balsamic vinegar, silan, tamari, garlic and ginger to a small saucepan. Bring to a gentle simmer for 3-4 minutes. Stir in the cornstarch mixture and cook for another minute or two, until the sauce becomes thick, glossy and sticky.

Get it glazed
Pour most of the pomegranate glaze over the roasted tempeh and Brussels sprouts and toss until everything is generously coated. Return to the oven for 3-5 minutes so the glaze gets extra sticky and caramelised.

Finish
Pile everything onto a serving plate and spoon over the remaining glaze. Finish with plenty of fresh pomegranate seeds, lemon zest and parsley. Serve hot and sticky. ✨