Sprouts are quickly becoming one of my favorite veggies. Dare I say, they are also rising up the ranks toward becoming one of my food baes. If you would have asked Tiffany from two years ago if one of her fav foods was a veggie, she would have probably laughed in your face. Sure, I ate veggies in my pre-vegan days, but they were nowhere near being part of my favorite foods. But nowadays, eating veggies and enjoying them as favs comes a lot more naturally. But that’s not to say that I don’t also enjoy jazzin’ them up a bit. Because just like everyone (and the former — and well, current me), I can get tired of eating plain old seasoned and sauteed veggies. So that’s when recipes like this come in. You still get in a big bowl of veggies, chock-full of all the vitamins and fiber you’re expecting — but now you also get a bunch of saucy goodness to go with it… and you also get– wait for it… BACON! Yup, dealing with vegan bacon is the only time a vegan will accept the statement “but, bacon!” as being legit. So you can thank me later for coming up with a way to have both saucy goodness and bacon in a recipe that is still super low in calories, cholesterol and fat. Let the sauce gods rejoice!
What You’ll Need:
- 3-4 slices Lightlife smart bacon
- 2 cups brussel sprouts, sliced in half
- 1 tablespoon fennel seeds
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/8 cup and 1/4 cup of (vegan!) buffalo sauce (I used Sweet Baby Ray’s buffalo sauce — one of my favorites!)
- 2 tablespoons olive oil
What to Do:
- Heat a medium to large skillet over medium heat with 1 tablespoon olive oil.
- Once hot, add the brussel sprouts to the skillet and saute them, stirring occasionally.
- After approximately 1-2 minutes, add the salt and garlic powder to the sprouts and continue the saute.
- In a separate small to medium skillet, heat over medium heat with one tablespoon of olive oil.*
- Once hot, add the strips of bacon and pan-fry them until crispy on each side, approximately 3-4 minutes per side.
- Place bacon on a cloth to remove excess oil once cooked.
- About 6-8 minutes into the saute, add the fennel seeds to the brussel sprouts and stir them in well.
- If you want the sprouts to be a little crisper and have some char like in the picture, saute them for approximately 7-10 minutes, until you see the char appearing. Don’t stir as frequently either, but move the sprouts around after 2-3 minute intervals to get an even char on different sides.
- Once the sprouts have charred to your liking, add 1/8 cup of buffalo sauce and reduce the heat to a low simmer. Stir the sauce thoroughly into the sprouts until they are well-mixed. Allow the sprouts to simmer over the heat for an additional 60 seconds or so, stirring them continuously. Remove from heat.
- Transfer sprouts to a serving bowl and pour the remaining 1/4 cup of buffalo sauce over the sprouts.
- Break apart the pieces of bacon into crumbles over the top of the sprouts.
* Cast-iron is perfect for bacon!
Date posted on Instagram: 11/12/18