Oven-Roasted Brussels Sprouts With Vegetarian Bacon

Brussels sprouts with vegetarian bacon

The Spruce 

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: about 4 servings
Nutritional Guidelines (per serving)
363 Calories
28g Fat
10g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: about 4 servings
Amount per serving
Calories 363
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 33%
Cholesterol 39mg 13%
Sodium 693mg 30%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 13%
Protein 17g
Calcium 51mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

If you like using vegetarian bacon, you might also want to try out vegan versions of other dishes, like a "bacon and eggs" tofu scramble perfect for a vegan brunch or brinner.


  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for brussels sprouts with bacon
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  2. Preheat oven to 375 F and lightly grease a baking pan.

    Preheat oven
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  3. Place chopped Brussels sprouts in baking pan. Drizzle with two tablespoons of olive oil and season with a bit of salt and pepper.

  4. Heat remaining two tablespoons of olive oil in a skillet and heat the vegetarian bacon, being careful not to overcook.

    Bacon in pan
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  5. Remove vegetarian bacon from the pan and add it to the baking pan with brussels sprouts, reserving the extra olive oil.

    Remove bacon from pan
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  6. 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.

    Heat shallots in oil
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  7. 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.