Who loves roasted Brussel Sprouts with crumbled bacon all over them? Um, me!
What if you could substitute the bacon for something just as salty and smokey flavored, and keep the dish just as yummy?
Well, you can, and doing this is a great way to make this dish vegan. You can have your Brussels and eat them too!
What makes this recipe so extra special and delicious is that the pecans get marinated in a soy sauce and liquid smoke sauce which seeps in and make the pecans all salty and smokey like bacon would be.
Who needs bacon? 🙂
It’s such a perfect combination of flavors.
The roasted flavor of the Brussels, the salty-smokey flavor of the pecans and a thick sweet balsamic glaze make the perfect flavor profile.
And, they’re healthy and vegan!
Surely you can find room for one more side at your Thanksgiving table. How could you not!
It will start a trend, a tradition. People will be asking you to make these every year!
- 1 1/2 lbs brussel sprouts sliced in halves
- 3 Tbs olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup pomegranate juice
- 1/2 cup balsamic vinegar
- 2 tbs Brown sugar
- 1 cup pecans chopped
- 1/4 cup soy sauce or tamari
- 1/4 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 Tbs maple syrup
- Preheat oven to 400 degrees F.
- In a small saucepan combine pomegranate juice, balsamic, and brown sugar. Bring to a boil and let reduce until thick, about 20 minutes. Set aside to cool.
- Combine pecans with soy sauce and all remaining ingredients. Let sit for 5-10 minutes to absorb the marinade. Transfer to a parchment lined baking sheet leaving extra marinade behind, bake for 10 minutes. Remove from oven and let cool.
- On a large baking sheet, toss brussel sprouts in olive oil, salt and pepper. Roast until golden brown, about 20 minutes.
- To serve, top with pecans and drizzle with glaze.
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