Maple Brussels Sprouts with Tempeh Bacon Recipe

While Brussels sprouts may not seem like a fan favorite, the crispy texture and complementary flavors will encourage anyone to give them a shot.

From “The Baker Creek Vegan Cookbook”
Winter 2012/2013

  • Tempeh “bacon” adds a distinctive personality to these crispy sprouts.
    Photo by Karen Keb

Yield: 4 servings

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.

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