Breaking Down Barriers Brussels Recipe

Prep vegetables

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve them lengthwise. Peel and quarter the baby carrots if large. Core and thinly slice the red bell pepper and dice the yellow onion. Mince the garlic.

Spread the halved Brussels sprouts, carrots, red pepper and onion on a large rimmed baking sheet in a single layer. Drizzle 1 tablespoon olive oil over them and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and arrange cut sides of Brussels sprouts down for better caramelization.

Prepare bacon or tempeh

If using bacon: Chop bacon into 1/2-inch pieces. If using smoked tempeh: slice into small strips and toss with 1/2 teaspoon soy sauce and 1/2 teaspoon maple syrup.

Scatter the bacon pieces (or marinated tempeh) and chopped almonds across the baking sheet with the vegetables so they roast together. The bacon will render fat and flavor the vegetables; almonds will toast and get crunchy.

In a small bowl, whisk together remaining 2 tablespoons olive oil, maple syrup, Dijon mustard, soy sauce, apple cider vinegar, smoked paprika, crushed red pepper flakes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth. This is your glaze.

After the sheet pan has been in the preheated oven 12 minutes, remove it and brush or drizzle the glaze evenly over the Brussels sprouts and vegetables. Return to the oven and roast for an additional 8–12 minutes, until the sprouts are deeply golden at the edges, carrots are tender, and bacon is crisp (tempeh should be browned). Total roasting time should be about 20–24 minutes depending on size.

When the tray comes out of the oven, immediately squeeze 1 tablespoon fresh lemon juice over the vegetables and sprinkle chopped parsley and grated Parmesan (if using). Toss gently on the hot sheet to coat in glaze and distribute nuts and bacon.

Finish & serve

Taste and adjust seasoning, adding additional salt, pepper or a drizzle of maple or vinegar if you prefer more sweet or tang. Serve warm as a side or a vegetarian main (omit bacon and add extra almonds or roasted chickpeas).