Roasted Brussels Sprouts with Shiitake Bacon

Posted by in Christmas, Cooking, Lunch/Dinner, Sides, Thanksgiving, Valentine's Day | 0 comments















Hello & Happy Monday!!






Although it’s hard to imagine today, there was a time when I didn’t even know what brussel sprouts were. I was a vegan, raw vegan, and I don’t think I ever got to experience brussle sprouts during that period lol.





Fast forward to what I think is 2008 or 2009, and I completely fell in love with  brussels sprouts. The appearance, the texture, the way it grows on vines, how it can effortlessly take on a sweet and savory flavor profile, and even makes for a perfect salad!









This recipe combo is a classic that I always make no matter what the season and it never disappoints!








I love this concoction because its both sweet and savory, effortless, affordable, makes for hate perf meal or side dish, and will please even the non vegans!




If you’re looking for that staple brussels combo for any meal, you have to try this recipe for vegan Roasted Brussels with Shiitake Bacon, cranberries, and pecans!









Why this recipe rocks:



Minimal ingredients
Sweet and savory
Nutrient dense
shiitake bacon

































Yields 4 cups

Roasted Brussels Sprouts with Shiitake Bacon

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 22-24 (about 2 pounds) Brussels sprouts
  • 1 tbsp extra virgin olive oil
  • 1 cup shiitake mushrooms (thinly sliced)
  • ¼ cup dried cherries (or cranberries)
  • ¼ cup pecans or walnuts, roughly chopped
  • salt and freshly ground black pepper
  • 2 tbsp vegan magic or (coconut oil, 1tsp liquid smoke)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp red pepper (optional)
  • 1/2 cup balsamic
  • 1 tbsp sugar
  • 2 tbsp cherry juice (optional)


  1. Shiitake bacon: wash and slice mushrooms, coat in vegan magic or coconut oil and liquid smoke. Add the red pepper, sea salt, and black pepper. Soak for a few hours or overnight, or if needed simply soak and roast. Coat the mushrooms generously and bake in the oven on tin foil at 200 degrees for 30 minutes. Make sure to separate the mushrooms and to rotate midway for an even cook. Mushrooms should be soft yet slightly crispy.
  2. Brussels sprouts: Preheat oven to 375Fº. Clean and trim Brussels sprouts and cut them in half. Add Brussels sprouts to a cooking tray and drizzle extra virgin olive on top. Season with salt and pepper and toss using your fingers to coat evenly. Bake for 25-30 minutes until Brussels sprouts are tender. Rotate midway and remove extra crispy pieces during baking. Towards the end add the crushed pecans to toast.
  3. Balsamic Glaze: In a medium size pan add the balsamic, white sugar, and cherry juice. Whisk to combine and dissolve sugar. Cook on medium heat for 5-7 minutes. Mixture should bubble slightly and reduce. Take a spoon and test the consistency by how slowly it drops from a spoon.
  4. Once the brussels are cooked enough, add the dried cherries, shiitake bacon and toss in the balsamic reduction!


















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