Shallots and vegan bacon are caramelized with a bit of brown sugar to add just a touch of sweetness to the earthiness of the Brussels sprouts in this recipe. If you prefer your Brussels sprouts well done, but feel free to cook them longer.
Brussels Sprouts with Bacon and Shallots
Ingredients
- 3 tablespoons olive oil, divided
- 6 large shallots, sliced paper thin
- 5 to 6 slices of your favorite vegan bacon, chopped
- 1 tablespoon brown sugar
- 1 1/2 pounds Brussels sprouts, stems trimmed, halved (quartered if large)
- 1/3 cup dry white wine
Preparation
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the shallots and bacon and cook for 3 to 4 minutes, stirring, until the shallots are translucent. Sprinkle with the brown sugar and continue cooking until the shallots are browned and caramelized. Set aside.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the Brussels sprouts to the pan in a single layer, cut-side down. Leave undisturbed 2 to 3 minutes before stirring, to help them brown and caramelize. Continue to cook and stir occasionally until the Brussels sprouts turn bright green. Add the white wine to the Brussels sprouts, cover immediately, and steam for 2 minutes. Uncover and cook until all the liquid has evaporated and the Brussels sprouts are tender, about 6 to 8 minutes. Stir in the shallot-bacon mixture and serve hot.
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.
Printable Brussels Sprouts with Bacon and Shallots recipe:
- 3 tablespoons olive oil, divided
- 6 large shallots, sliced paper thin
- 5 to 6 slices of your favorite vegan bacon, chopped
- 1 tablespoon brown sugar
- 1½ pounds Brussels sprouts, stems trimmed, halved (quartered if large)
- ⅓ cup dry white wine
- Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the shallots and bacon and cook for 3 to 4 minutes, stirring, until the shallots are translucent. Sprinkle with the brown sugar and continue cooking until the shallots are browned and caramelized. Set aside.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the Brussels sprouts to the pan in a single layer, cut-side down. Leave undisturbed 2 to 3 minutes before stirring, to help them brown and caramelize. Continue to cook and stir occasionally until the Brussels sprouts turn bright green. Add the white wine to the Brussels sprouts, cover immediately, and steam for 2 minutes. Uncover and cook until all the liquid has evaporated and the Brussels sprouts are tender, about 6 to 8 minutes. Stir in the shallot-bacon mixture and serve hot.
