Roasted Brussels Sprouts 
with Apples and Shiitake ‘Bacon’

The ideal veggie side-dish for any fall or winter meal

Get access to everything we publish when you sign up for Outside+ Join today!.

Meat-eaters often adorn their roasted Brussels sprouts with smoky bacon; here we’ve taken inspiration from that flavor combination, but evolved it in an entirely vegan direction. Umami-rich shiitake mushrooms get treated with maple, tamari, and paprika for a smoky-savory quality, and apples roasted along with the sprouts add a bit of sweetness. All together, the dish is a knock-out side for Thanksgiving or the holidays – or for any fall or winter meal.

More holiday recipes and ideas from Vegetarian Times

Get more of what you love from VT. Follow us on Instagram, Facebook, and Twitter, and sign up for our email newsletters

Roasted Brussels Sprouts with Apples and Shiitake ‘Bacon’

Prep Time
25 min
Cook Time
20 min
45 min


  • 2 lb 
Brussels sprouts, trimmed and halved (or quartered 
if large)
  • 2 
large Gala apples, cut into ¾-inch pieces
  • 2 tbsp grape seed oil, divided
  • 2 tsp 
winter savory (or 1 tsp thyme + 1 tsp rosemary)
  • 1/4 tsp sea salt, divided
  • 1/4 tsp ground black pepper
  • 1 cup unsweetened apple cider
  • 1 lb 
shiitake mushrooms, stemmed and thinly sliced
  • 1 tbsp pure maple syrup
  • 1 tbsp reduced-sodium tamari
  • 1 tsp smoked paprika
  • 2 tbsp almond meal/flour


  1. Preheat oven to 400°F. In a large bowl, add Brussels sprouts and apples. Drizzle with 1 tbsp oil and sprinkle with savory, 1/8 tsp salt and pepper; toss. Transfer mixture to a 13 x 9-inch baking dish and bake for 15 minutes, until sprouts are just beginning to brown.
  2. To baking dish, add apple cider. Reduce heat to 375°F, and continue baking until Brussels sprouts are tender when pierced with a fork, 15 to 20 minutes more.
  3. Meanwhile, prepare Shiitake Bacon: In a medium skillet on medium-high, heat remaining 1 tbsp oil. Add mushrooms and sauté until golden brown, 8 to 10 minutes. Add maple syrup, tamari and paprika and sauté for another 2 minutes. Remove pan from heat and set aside.
  4. In a small bowl, combine almond meal and remaining 1/8 tsp salt. Remove Brussels sprouts from oven, top with Shiitake Bacon and sprinkle with almond mixture.

Nutrition Information

  • Serving Size 1 cup
  • Calories 205
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 9 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 242 mg
  • Sugar Content 18 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g