These Maple Roasted Brussels Sprouts with Shiitake Bacon are a delicious combo of sweet and savory, with a hint of smokiness. It’s the perfect side dish to share with friends and family during the holidays!
Oh, brussels sprouts. You either love ’em or you hate ’em. And I absolutely adore them. They’re like cute, miniature cabbages with crispy, delectable leaves on the outside, packed with a mild, nutty flavor on the inside. What’s not to love?
When I decided to stop eating meat, I was living in South Georgia. Trust me when I say nothing was safe. Cabbage? Probably cooked with bacon fat. Black eye peas? Bacon again, I’m sure. Collards? You can forget about it! If there was any kind of vegetable, like green beans, you could bet it was cooked in meat broth with bacon fat or ham, then topped with extra bacon for good measure.
The good thing is that meat isn’t required to make vegetables flavorful. And these brussels sprouts with shiitake bacon dish out all the great flavor without any animal products.
Let’s get started already!
You’ll begin by whisking together the marinade ingredients for the shiitake mushrooms. Worcestershire sauce gives it that sweet and savory tang, while the smoked paprika adds to the smoky taste of shiitake mushrooms. While I’m sure you could use portabellas, I’ve found that shiitake mushrooms have a meatier texture.
Let the mushrooms marinate as you prepare the brussels sprouts for roasting. You’ll pop both the mushrooms and brussels sprouts in the oven to cook. I like for my sprouts to have a crispy exterior, so I use my cast iron skillet. Once finished, combine the mushrooms and brussels sprouts in a serving dish. It’s that simple.
The result is a swoon-worthy side dish that’s sure to please the masses around the holidays (minus those who are not team brussels sprouts). I sprinkled grated parmesan cheese (Violife is the best vegan brand I’ve tried) on top of mine, which made it extra delicious. I hope you enjoy and have a Happy Thanksgiving!
If you make this recipe, please let me know what you think by rating it or commenting below. And, if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Maple Roasted Brussels Sprouts with Shiitake Bacon
These Maple Roasted Brussels Sprouts with Shiitake Bacon are a delicious combo of sweet and savory, with a hint of smokiness. It's the perfect side dish to share with friends and family during the holidays!
- 2 cups shiitake mushrooms, thinly sliced (about 1/4" thick)
- 1 tablespoon sesame oil
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon liquid smoke (optional)
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt & pepper
- 1 and 1/2 lbs brussels sprouts, trimmed with an "X" cut into the stems
- 2 tablespoons expeller-pressed canola oil (or any other high heat oil)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon pure maple syrup
Preheat oven to 375°F.
In a medium bowl, whisk together all ingredients for the shiitake marinade (sesame oil to salt and pepper). Add sliced shiitake mushrooms and stir gently to combine. Marinate for at least 20 minutes.
Meanwhile, place brussels sprouts in a large bowl. Add the oil, salt and pepper, and toss to coat. Spread brussels sprouts in a cast iron skillet or on a baking sheet.
Once the mushrooms have finished marinating, spread them in a single layer on a baking sheet. Place the mushrooms and the brussels sprouts in the oven to cook for 25 minutes. Halfway through, flip the mushrooms. Add the maple syrup to the brussels sprouts and stir to combine. Continue cooking.
Once done, combine the shiitake bacon and brussels sprouts in a serving dish and enjoy!