Roasted Brussels Sprouts with Bacon and Balsamic (vegan)
Printed from Inclusive Kitchen — Roasted Brussels Sprouts with Bacon and Balsamic
Roasted Brussels sprouts have long been a staple in American kitchens, often paired with bacon for a savory punch. In this vegan version, we swap out the bacon for smoky tempeh, which brings a delightful umami flavor without the meat. The Brussels sprouts are roasted until crispy and caramelized, then drizzled with a rich balsamic glaze that adds a sweet and tangy finish.
The key to perfect roasted Brussels sprouts lies in the roasting technique. High heat allows the sprouts to develop a beautiful golden-brown exterior while keeping the insides tender. This dish is not only a feast for the eyes but also a celebration of flavors and textures. Plus, it’s a great way to sneak in some greens without sacrificing taste.
Historically, Brussels sprouts have been cultivated in Belgium since the 16th century, and they’ve made their way into American cuisine, particularly in the fall and winter months. They are often met with mixed reviews, but when roasted, they transform into a sweet and nutty delight. This vegan version will have even the staunchest Brussels sprouts skeptics coming back for seconds.
So, whether you’re serving this dish at a holiday gathering or simply looking to elevate your weeknight dinner, these roasted Brussels sprouts with smoky tempeh and balsamic glaze are sure to impress. Just remember, if anyone asks why you’re eating your veggies, you can confidently say, “Because they’re the sprout of the moment!”
Ingredients
- 1 pound Brussels sprouts
- 8 ounces smoked tempeh
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that crispy exterior on the Brussels sprouts.
- While the oven is heating, rinse the Brussels sprouts under cold water and trim the ends. Cut any larger sprouts in half to ensure even cooking.
- Next, slice the smoked tempeh into small cubes. This will mimic the texture of bacon and add a delightful smokiness to the dish.
- In a large mixing bowl, combine the Brussels sprouts and tempeh cubes. Drizzle with 2 tablespoons of olive oil, ensuring everything is well coated.
- Sprinkle in the garlic powder, salt, and black pepper. Toss everything together until the Brussels sprouts and tempeh are evenly seasoned.
- Spread the mixture onto a large baking sheet in a single layer. Avoid overcrowding the pan, as this will help the sprouts roast rather than steam.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through. Look for a golden-brown color and crispy edges as indicators of doneness.
- While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine 3 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup.
- Heat the mixture over medium heat until it begins to simmer. Reduce the heat and let it simmer for about 5 minutes, or until it thickens slightly.
- Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the balsamic glaze over the top. Toss gently to combine.
- Transfer the roasted Brussels sprouts and tempeh to a serving dish. Garnish with chopped fresh parsley for a pop of color and freshness.
- Serve warm as a side dish or a main event. These roasted Brussels sprouts are sure to steal the show, even from the turkey!
Nutrition (per serving)
- Calories: 180
- Carbs g: 18
- Protein g: 8
- Fat g: 10
- Sugar g: 4
