The Best Bacon-Free Brussels Sprouts Recipe: Sun-Dried Tomatoes & Toasted Almonds
Prepare to have your perception of Brussels sprouts transformed! This isn’t just another side dish; it’s a culinary revelation that you might just eat the entire pan of in one sitting. Yes, you read that right. I, the author, did exactly that. If you’ve been searching for a Brussels sprouts recipe that’s bursting with rich flavor, offers a delightful texture, and happens to be entirely plant-based, your quest ends here. We’re talking about a symphony of savory notes, a satisfying crunch, and a deliciousness that will make you forget bacon was ever an option.
The Journey to a Bacon-Free Delight
My Unwavering Love for Brussels Sprouts
Oh, Brussels Sprouts… how do I adore thee? Let me count the ways! It often feels like Brussels sprouts make an appearance in every single dish I prepare, whether it’s for my workshops or my own kitchen. I love them raw and shredded in a vibrant slaw, perfectly sautéed on the stove, or beautifully roasted to caramelized perfection in the oven. They pair wonderfully with other root vegetables, aromatic herbs, or even just a simple seasoning. I can honestly say I’ve never met a Brussels sprout I didn’t like. Their versatility and robust flavor make them a staple in my plant-based cooking.
The Magazine Inspiration: A Deal-Breaker
My inspiration for this particular recipe came from a cooking magazine. I remember flipping through the pages and finding myself completely captivated, practically drooling, over a photograph of a Brussels sprouts dish. The image promised an explosion of flavors and textures. However, there was a significant deal-breaker: bacon. As someone who doesn’t eat pork, that ingredient immediately put a halt to my plans for recreating the dish directly. I knew simply omitting the bacon wouldn’t capture the essence of what made that recipe so appealing in the first place. Bacon adds a unique saltiness and a crispy, chewy texture that’s hard to replicate.
Despite the initial disappointment, the image and the imagined taste stayed with me. I tried to move on, experimenting with my beloved sprouts by pairing them with fennel and thyme, roasting them in a hot oven. While undeniably delicious, they didn’t quite hit that specific craving sparked by the magazine photo. The memory of that dish, with its implied depth of flavor and satisfying crunch, became an obsession. I was determined to create something similar, but entirely plant-based, that could stand proudly on its own.
The Plant-Based Transformation: Sun-Dried Tomatoes & Toasted Almonds
The quest for a suitable bacon alternative led me down several flavorful paths. I needed something that could provide both the savory depth and the textural intrigue that bacon offers, without relying on meat products. That’s when the idea of incorporating sun-dried tomatoes truly began to take shape.
Why Sun-Dried Tomatoes?
Sun-dried tomatoes are culinary powerhouses, packed with concentrated umami flavor, a delightful chewiness, and a natural saltiness that can elevate almost any dish. They are intensely flavorful and contribute a rich, savory depth that I instinctively felt could mimic some of the qualities I remembered from the magazine recipe. When sautéed, they release their aromatic oils and meld beautifully with the other ingredients. After trying them with the Brussels sprouts, I knew I had found a crucial component of the flavor profile I was chasing. The deep, slightly tangy sweetness and the robust umami really brought the dish to life.
The Essential Crunch: Toasted Almonds
While the sun-dried tomatoes delivered on flavor and a pleasant chew, something was still missing – that satisfying crunch. That’s where toasted almonds enter the scene. Lightly toasted, coarsely chopped almonds add an incredible textural contrast that is absolutely essential to this dish. Their subtle nutty flavor complements the earthiness of the sprouts and the intensity of the tomatoes perfectly. The moment I added the toasted almonds, I knew it: perfection! This combination wasn’t just a substitute; it was a revelation that created a dish even more compelling than the original inspiration.
Why This Brussels Sprouts Recipe Will Be Your New Favorite
This plant-based Brussels sprouts recipe isn’t just a successful experiment; it’s a testament to how incredible vegetables can be when treated with a little creativity and care. It’s become my new favorite way to enjoy Brussels sprouts, and I am confident it will become yours too.
Nutritional Powerhouse
Beyond its irresistible taste, this dish is packed with nutrition. Brussels sprouts are rich in vitamins K and C, fiber, and antioxidants, supporting bone health, immunity, and digestion. Sun-dried tomatoes add lycopene and more antioxidants, while almonds provide healthy fats, protein, and essential minerals like magnesium and vitamin E. This recipe truly offers a guilt-free indulgence.
Effortless Preparation
Don’t let the gourmet taste intimidate you; this recipe is surprisingly simple and quick to prepare. With just a few fresh, clean ingredients and straightforward steps, you can have a truly decadent side dish on your table in about 20 minutes. It’s perfect for a weeknight meal but impressive enough for entertaining guests.
Unforgettable Flavor & Texture
The combination of perfectly cooked, slightly caramelized Brussels sprouts, the intense, chewy sun-dried tomatoes, and the satisfying crunch of toasted almonds creates a multi-layered sensory experience. A touch of balsamic vinegar brightens the flavors, while garlic and thyme add an aromatic warmth. It’s savory, a little sweet, tangy, and utterly addictive. The depth of flavor is so profound that you truly won’t miss the bacon, even if you’re typically a fan.
Tips for Perfect Brussels Sprouts Every Time
- Choose Fresh Sprouts: Look for firm, bright green Brussels sprouts with tightly packed leaves. Avoid any with yellowing leaves or soft spots.
- Proper Trimming: Don’t just chop the ends! Trim the fibrous ends and remove any loose or discolored outer leaves. For larger sprouts, cutting them into halves or quarters ensures even cooking and more surface area for caramelization. The more leaves that separate, the better the texture!
- Don’t Crowd the Pan: When sautéing, cook the Brussels sprouts in batches if necessary. Crowding the pan will steam them instead of allowing them to caramelize and get nicely browned.
- High Heat is Key: Brussels sprouts love high heat to achieve that perfect crispy exterior and tender interior. Ensure your skillet is hot before adding the sprouts.
- Toast Almonds Carefully: Keep a close eye on your almonds when toasting, as they can burn quickly. Toast them in a dry pan over medium heat, stirring frequently, until they are fragrant and lightly golden.
- Quality Ingredients: Since this recipe uses simple ingredients, their quality really shines through. Use good quality olive oil and balsamic vinegar for the best results.
- Season to Taste: Always taste and adjust seasonings at the end. You might want a little more salt, pepper, or a splash more balsamic vinegar to suit your preference.
Serving Suggestions and Variations
What to Pair It With
This versatile Brussels sprouts side dish pairs beautifully with a wide range of main courses. It’s excellent alongside roasted chicken or fish, a hearty grain bowl, or as a vibrant addition to any vegetarian or vegan meal. It can even be a star on its own for a light lunch!
Creative Variations
Feel free to get creative with this recipe. Consider adding a pinch of red pepper flakes for a touch of heat, a squeeze of fresh lemon juice at the end for extra brightness, or experiment with different herbs like fresh rosemary or sage. You could also try other nuts like walnuts or pecans for a different flavor profile and crunch.
Conclusion
I truly hope you enjoy these Brussels sprouts as much as I do. This recipe is a perfect example of how simple, plant-based ingredients can come together to create something truly extraordinary. It’s satisfying, flavorful, and incredibly easy to make. Give it a try, and you might just find yourself eating the entire pan too!
📖 Recipe
Brussels Sprouts, Hold the Bacon! (with Sun-Dried Tomatoes & Toasted Almonds)
Debra Klein
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Ingredients
- ½ cup whole raw almonds
- ⅓ cup sun dried tomatoes
- 4 cups Brussels Sprouts
- 2 Tablespoons olive oil
- 3 cloves garlic pressed
- 2 teaspoons thyme
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
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Toast Almonds: In a dry skillet over medium heat, toast the whole raw almonds until fragrant and slightly darkened. Toss occasionally to prevent burning. This will take about 5-8 minutes. Once cooled, coarsely chop them and set aside.
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Prepare Sun-Dried Tomatoes: Coarsely chop the sun-dried tomatoes and set them aside.
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Prep Brussels Sprouts: Trim the Brussels sprout ends, allowing any large, loose outer leaves to fall off. For the remaining sprouts, cut them into small pieces (usually in fourths), depending on their size and how many leaves have already separated. The more individual leaves you have, the better for achieving a crispy texture. Opt for larger, less tightly packed sprouts if possible.
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Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pressed garlic and thyme, cooking for about one minute while stirring constantly. Be careful not to burn the garlic.
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Cook Brussels Sprouts: Add the remaining olive oil to the skillet. Then, add the prepared Brussels sprouts in batches if needed to avoid overcrowding. Toss them with sea salt and white pepper. Allow them to wilt and brown slightly before adding more. Some pieces will become wonderfully caramelized. This process will take about 8 minutes in total.
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Combine & Serve: Remove the skillet from the heat. Immediately add the balsamic vinegar, chopped toasted almonds, and sun-dried tomatoes. Toss thoroughly to combine all ingredients, ensuring the vinegar coats everything. Taste for seasoning and adjust if necessary before serving warm.
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Pro Tip: For quick assembly just before serving, prepare all ingredients (toast almonds, chop tomatoes, trim sprouts) in advance.
Nutrition
Fat: 7g
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.