Roasted Brussel Sprouts with Walnuts and Vegan Bacon


I can’t believe it’s November and Thanksgiving is right around the corner! I’ve started to put together a vegan menu for the holidays. This will be the first of a series of holiday dishes. Brussel sprouts are an amazing and versatile cruciferous vegetable. They are also nutritious and full of fiber. When they’re done right, they have an amazing flavor and texture. Since they are always somewhat dirty, it’s important to wash them thoroughly. You should also remove the outer layers to reveal the tender, flavorful layers inside. I like mine on the crispy side. That’s why I recommend slicing them in half and then lengthwise. This allows you to easily separate some of the layers so that they get brown and crispy. The sweet touch of the maple syrup pairs well with the crunch of the walnuts and saltiness of the vegan bacon. I like to use tempeh bacon but you can use any brand of vegan bacon for this recipe. I experimented with a different brand of vegan bacon which is what is shown in the photographs. This is an easy side dish for Thanksgiving since the oven does most of the work. It makes about 4 cups – which should be enough for 4 to 6 people depending on how hungry everyone is… Let me know how it turns out by tagging @thefriendlyepicurean on Instagram!

How to slice brussel sprouts

Roasted Brussel Sprouts with Walnuts and Vegan Bacon

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 lbs brussel sprouts, outer layers removed and sliced lengthwise
  • 3 tbs olive oil
  • 4 slices vegan bacon (tempeh bacon recommended)
  • 2 tbs maple syrup
  • 1/4 cup chopped walnuts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Olive oil spray


Preheat oven to 450F. Spray 3 baking sheets with olive oil spray and set aside. Wash brussels sprouts thoroughly and remove outer layers. Cut in half and then lengthwise. Pull apart leaves. In a large mixing bowl, toss brussel sprouts with maple syrup, olive oil, salt, and pepper. Making sure that they are evenly coated. Spread brussel sprouts on 2 baking sheets in a single layer. Roast brussel sprouts at 450F for 15-20 minutes. Flip brussel sprouts with a spatula half way through cooking. Check brussel sprouts at 15 minutes to ensure that they do not burn. Remove vegan bacon from package and place on baking sheet in a single layer. Spray vegan bacon with olive oil. Bake according to package instructions – typically about 5-10 minutes or until crisp and cooked through. Remove brussel sprouts from oven and transfer to serving dish. Remove vegan bacon and allow to cool for about 5 minutes. Crumble vegan bacon over brussel sprouts. Top brussel sprouts with chopped walnuts before serving. May store in an airtight container in the fridge for 1-2 days.

Nutrition Information:

  • Approximate Calories per 1/2 cup without vegan bacon: 150 cal



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