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Brussels Sprouts with Bacon and Shallots

Shallots and vegan bacon are caramelized with a bit of brown sugar to add just a touch of sweetness to the earthiness of the Brussels sprouts in this recipe. I prefer my Brussels on the crisp-crunchy side, but feel free to cook them longer if you like them more well done.
Servings: 4 people


  • 3 Tablespoons olive oil divided
  • 6 large shallots sliced paper thin
  • 5 to 6 slices of your favorite vegan bacon, chopped
  • 1 Tablespoon brown sugar
  • 1 1/2 pounds Brussels sprouts stems trimmed, halved (quartered if large)
  • 1/3 cup dry white wine


  • Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. 
  • Add the shallots and bacon and cook for 3 to 4 minutes, stirring, until the shallots are translucent. 
  • Sprinkle with the brown sugar and continue cooking until the shallots are browned and caramelized. Set aside.
  • Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. 
  • Add the Brussels sprouts to the pan in a single layer, cut-side down. Leave undisturbed 2 to 3 minutes before stirring, to help them brown and caramelize. 
  • Continue to cook and stir occasionally until the Brussels sprouts turn bright green. 
  • Add the white wine to the Brussels sprouts, cover immediately, and steam for 2 minutes. Uncover and cook until all the liquid has evaporated and the Brussels sprouts are tender, about 6 to 8 minutes. 
  • Stir in the shallot-bacon mixture and serve hot.