Maple Brussels sprouts with mushroom ‘bacon’

Fibrous and cabbagey Brussels sprouts need to be roasted or pan-seared until golden and crispy, and they scream to be cut with salt and smoked. Our meatless spin on the classic maple-bacon treatment hits all the requisite sweet-salty notes. The hero of this dish? Umami-rich mushrooms masquerading as bacon bits. This DIY facon couldn’t be easier. And, when combined with perfectly pan-seared sprouts, it caps off a craveable side dish that is sure to convert any Brussels sprout nonbeliever.

Ready-made mushroom bacon is absolutely something you can find at the supermarket, but the price tag’s pretty steep, which inspired us to make our own version for toppin’ the sprouts. It just takes a speedy marinade and 15 to 25 minutes in a hot oven—and you can even make it in advance so it’s waiting for you when your sprouts are done cooking. This recipe makes just enough bacon to elevate those greens, but it easily doubles if you want extras (trust us, you do). It’ll last up to four days in the fridge and it’s great for zhuzhing up boxed mac, breakfast sandwiches, or a chopped salad. 

Maple Brussels Sprouts with Mushroom Bacon

Yield: 4 to 6 servings

Ingredients:

• Mushroom bacon
  • 2 tablespoons canola oil
  • 1½ tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons soy sauce or coconut aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 12 ounces portobello or shiitake mushrooms, stems removed and thinly sliced (⅛ inch thick)
• Brussels sprouts
  • 1 ½ pounds Brussels sprouts, halved
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar 
  • ½ teaspoon kosher salt 
  • ½ teaspoon freshly ground black pepper

Procedure:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and place a wire baking rack on top.*
2. In a medium bowl, whisk together the canola oil, maple syrup, apple cider vinegar, soy sauce, paprika, salt, garlic powder, and pepper. Add the mushrooms to the bowl and toss to coat.
3. Arrange the mushrooms on the rack in an even layer. If necessary, do this in batches. You don't want the mushrooms to touch or they will steam instead of crisp. Bake for 15 to 25 minutes, or until golden brown and your desired level of crispiness.
4. Meanwhile, make the Brussels sprouts: In a large skillet, heat the olive oil on medium high. Add Brussels sprouts, cut sides down, and cook undisturbed for 4 to 5 minutes, until lightly browned. Flip and cook, stirring, until tender, 3 to 4 minutes.
5. Add the maple syrup, apple cider vinegar, salt, and pepper and cook, stirring, until liquid is reduced and the Brussels sprouts are glossy. Stir in the mushroom bacon. Serve warm or at room temperature. 

Notes and Substitutions:

• A baking rack will help you get maximum crispiness, but if you don’t have one the bacon will still be delicious.
• Store any leftover mushroom bacon covered in the refrigerator for up to 4 days.