Brussels Sprouts With Shiitake Bacon Recipe

Here at Be Well, we are big fans of Brussels sprouts. We’ve long considered them — along with other cruciferous veggies like broccoli, cauliflower, and bok choy — to be a top superfood. Packed with nutrients and flavor, they’re especially great during the fall and winter months when they’re in season.

We’re also big fans of mushrooms, which provide a wonderful variety of flavors and nutrients to your diet. Brussels sprouts are often paired with bacon in many dishes, and this recipe utilizes shiitake mushrooms for a healthier take on that classic combination.

Bursting with savory, smoky, umami goodness, this dish makes the perfect vegan side dish that will please just about everyone at your next holiday meal.

  • 2 pounds Brussels sprouts
  • 2 tablespoons avocado oil
  • Pinch of sea salt to taste
  • 1 pound shiitake mushroom, stemmed and sliced
  • 2 tablespoons avocado oil
  • ¼ teaspoon cracked black pepper
  • 1 ½ teaspoons of smoked paprika
  • 2 teaspoons coconut sugar


  1. Preheat oven to 400°F.

  2. Cut Brussel sprouts in half. Toss them on a sheet with two tablespoons of avocado oil and sea salt. Cook in oven

    for 12 minutes or until golden and crispy.

  3. On a separate sheet pan, toss shiitake mushrooms with avocado oil, black pepper, smoked paprika, coconut

    sugar, and sea salt. Roast in the oven for 12 minutes until slightly crispy.

  4. Toss the Brussels sprouts with the shiitakes in a bowl and serve.

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