Bacon and Brussels sprouts
Credit:
Hooray Foods makes delicious plant-based meats that are designed to look, cook, and taste just like the real thing. Plants that remind us of our favorite meats while being made of ingredients we can feel good about? Now that’s something to celebrate and say Hooray!
Ingredients
- 4 pieces Hooray bacon, cooked ¾ crispy
- 2 cups brussels sprouts, washed, de-stemmed, and halved
- Salt and pepper to taste
- 2 TBS cooking oil of your choosing
- Dash of maple syrup
- Dash of balsamic vinegar
Directions
- Preheat oven to 400°.
- Preheat a large skillet (ideally cast iron) on medium/low heat. Do not add oil to the pan.
- When warm, add Hooray bacon strips, without touching one another.
- Sear for 90 seconds before turning. Flip and cook for 90 more seconds.
- Continue cooking bacon strips, turning every 30 seconds until crisped, but still slightly pliable (about 4 more times).
- Transfer to a plate or tray lined with a paper towel to dry, cool, and continue crisping.
- When cool, cut into 1” pieces, and set aside.
- Do not dispose of Hooray bacon grease in pan.
- Turn burner up to medium heat.
- Add an additional 2 TBS of oil to skillet.
- When warm, add brussels sprouts in a single layer.
- Sprinkle with salt and pepper.
- Allow the first side to brown for 30-90 seconds before stirring.
- Once browning has begun, continue cooking, stirring occasionally, to evenly brown all sides of brussels sprouts.
- Transfer skillet to oven and cook for 10-15 minutes, until sprouts are are fully cooked, and edges have a darker, blackened appearance.
- Use a hot pad or oven mitt to transfer the pan back to the stovetop.
- Turn burner to medium heat, and add bacon pieces.
- Cook for 2 min, stirring occasionally, to reheat and combine bacon pieces, and marry flavors.
- Pour a very light dash of syrup and balsamic vinegar over the cooking brussels sprouts.
- Cook until all visible liquid has evaporated, and sprouts appear evenly coated with the glaze.
- Taste, and re-season as needed.Bacon and brussels sprouts can be served right away.
*Be aware that heated vinegar vapors may cause you to cough or sneeze. This is normal. You are not sick or dying…
*Leftovers should be gently reheated on the stove top or in an oven to re-crisp bacon, which may soften when stored in the refrigerator overnight.
Recipe Note
Bacon has always provided a salty and fatty punch to Brussels sprouts, and our plant-based version of this classic side dish is no different. By cooking both the bacon and the Brussels sprouts in the same pan for this we impart bacon flavor into both the cooking oil, as well, to layer it on. A lightly sweet and acid maple balsamic glaze at the end balances the deeply savory and toasty brussels sprout and bacon flavors.
