Bacon-y Brussels sprouts, hold the bacon

Mushrooms, dear mushrooms, is there anything they can’t do?

Hey crew, and welcome back to our month-long celebration of holiday sides here at Cool Beans. Last week, I revamped your stuffing and gravy situation. This week, Brussels sprouts have entered the chat, and I’ve got a meatless spin on the classic maple-bacon treatment that hits all the requisite sweet-salty notes. The hero of this dish? Umami-rich mushrooms masquerading as bacon bits. This DIY facon couldn’t be easier. And, when combined with perfectly pan-seared sprouts, it caps off a craveable side dish that is sure to convert any Brussels sprout nonbeliever.

Not my mama’s Brussels sprouts

Credit: Gabriella Vigoreaux

Growing up, I was extremely averse to Brussels sprouts because, like so many of us, I’d only ever known the sad, soggy boil-in-a-bag version. Thankfully, I eventually learned that they just need two things to be the best versions of themselves: First, to be roasted or pan-seared until golden and crispy. Second, pork. Fibrous and cabbagey sprouts scream to be cut with salt and smoke, be that from bacon or pancetta. Once I absorbed these valuable truths, I never looked back on the sad days of microwave steaming.

Ready-made mushroom bacon is absolutely something you can find at the supermarket, but the price tag’s pretty steep, which inspired me to make my own version for toppin’ this year’s ration of holiday sprouts. It just takes a speedy marinade and 15 to 25 minutes in a hot oven—and you can even make it in advance so it’s waiting for you when your sprouts are done cooking. This recipe makes just enough bacon to elevate those greens, but it easily doubles if you want extras (trust me, you do). It’ll last up to four days in the fridge and it’s great for zhuzhing up boxed mac, breakfast sandwiches, or a chopped salad. 

Maple Brussels Sprouts with Mushroom Bacon

Yield: 4 to 6 servings