|Nutritional Guidelines (per serving)|
|Servings: about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Miss eating oven-roasted Brussels sprouts with bacon at Thanksgiving or Christmas? Why not try this traditional holiday dish with store-bought vegetarian bacon instead?
In this vegetarian, vegan and gluten-free recipe, Brussels sprouts and shallots are oven-roasted with vegetarian bacon, a splash of white wine, a generous drizzle of olive oil, and kosher salt. If you cannot find shallots, use pearl onions or just a combination of garlic cloves and onions. This recipe might also be nice with a few mushrooms tossed in.
- 1 5-ounce package vegetarian bacon, diced
- 4 tbsp olive oil, divided
- 1 pound Brussels sprouts, coarsely chopped
- 2 large shallots, coarsely chopped
- 3 to 4 tablespoons white wine
- Sea salt or kosher salt and pepper, to taste
Gather the ingredients.
Preheat oven to 375 F and lightly grease a baking pan.
Place chopped Brussels sprouts in baking pan. Drizzle with two tablespoons of olive oil and season with a bit of salt and pepper.
Heat remaining two tablespoons of olive oil in a skillet and heat the vegetarian bacon, being careful not to overcook.
Remove vegetarian bacon from the pan and add it to the baking pan with brussels sprouts, reserving the extra olive oil.
Heat shallots in remaining olive oil, stirring frequently for a minute or two, then add a generous splash of white wine, stirring to combine. Heat for another 2 to 3 minutes until most of the liquid is gone, then add to the brussels sprouts in baking pan, tossing just to combine.
Place the pan in the oven and heat for 10 minutes. Carefully remove baking pan from oven and stir Brussels sprouts, just to ensure a more even cooking. Return pan to the oven and heat another 10 minutes until Brussel sprouts are softened and lightly browned.