OK, only bacon is bacon. I won’t argue (yet). But I discovered loose Brussels sprouts leaves char when they’re roasted with the sprouts.
Rubbed with a little extra salt and liquid smoke, they become a perfectly crunchy and profoundly flavored complement to the softened little cabbages from which they fell.
No, they don’t become bacon. However, they deliver to this side dish the same flavor balance bacon often provides.
Roasted Brussels Sprouts with No-Waste “Bacon”
Description
Temperature and airflow are critical for browning and charring!
Give your oven time to preheat fully. (Mine takes about 30 minutes.) And should you double this recipe, double the number of trays you use too.
Ingredients
Instructions
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Preheat oven to 475°F/245°C. Line a baking sheet with a silicone mat or parchment.
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Trim stems off sprouts, then slice in half. Allow outer leaves to fall off, but avoid pulling any as you chop.
Save these leaves for Zero-Waste Vegetable Stock (linked under Note). Leaves that fall off during the next step will be used for "bacon". -
Transfer sliced sprouts to a large bowl. Toss with oil, 3/4 tsp (3.75 mL) salt, and pepper.
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Evenly space seasoned sprouts cut side-down on prepared baking sheet. Place smaller sprouts toward middle; larger, edges. Keep leaves that fell off during tossing in bowl.
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Massage leaves in bowl with remaining 1/4 tsp (1.25 mL) salt and liquid smoke. Scatter on baking sheet between sprout halves.
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Roast 7-8 minutes until loose leaves are charred but not blackened.
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Use tongs to move sprouts onto a serving platter, then sprinkle charred leaves on top. Serve immediately.
Note
too many leaves? Save them for Zero-Waste Vegetable Stock!
