You either love Brussels sprouts or you hate them, but even if it’s the latter, these crispy, smoky, sweet, and salty morsels will convert you to the other side. Sometimes I find getting the ratio of crisp outside to perfectly cooked inside difficult, and quartering the sprouts does the trick. Tempeh “bacon,” made with a fermented wheat protein, doesn’t need to feel like the poor stepsibling to the “real thing” — I think it adds a distinctive personality all its own.FOR MORE, SEE: Family-Friendly Vegan Recipes
• 3 tablespoons vegetable oil
• 6 strips tempeh “bacon,” crumbled
• 3/4 pound Brussels sprouts, trimmed and quartered
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 tablespoons maple syrup, preferably grade B
1. Preheat oven to 500 degrees F. Heat oil in a cast-iron skillet over medium-high heat. Add tempeh bacon and cook, stirring, until crisp, 3-4 minutes.
2. Add Brussels sprouts, salt, paprika, and pepper, and cook, stirring, until sprouts begin to soften — about 2 minutes. Add maple syrup and stir, then transfer skillet to oven.
3. Roast, stirring midway through, until sprouts are charred, 8-9 minutes.
4. Serve immediately.