1 1/2lbsBrussels sproutsstems trimmed, halved (quartered if large)
1/3cupdry white wine
Instructions
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the shallots and bacon and cook for 3 to 4 minutes, stirring, until the shallots are translucent.
Sprinkle with the brown sugar and continue cooking until the shallots are browned and caramelized. Set aside.
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the Brussels sprouts to the pan in a single layer, cut-side down. Leave undisturbed 2 to 3 minutes before stirring, to help them brown and caramelize.
Continue to cook and stir occasionally until the Brussels sprouts turn bright green. Add the white wine to the Brussels sprouts, cover immediately, and steam for 2 minutes.
Uncover and cook until all the liquid has evaporated and the Brussels sprouts are tender, about 6 to 8 minutes. Stir in the shallot-bacon mixture and serve hot.
Notes
(Shannon's note) I substituted coconut sugar for the brown sugar in the recipe. I also reduced the oil quantities to 1 teaspoon + 1 tablespoon. I used 3/4 of the recipe for tofu bacon found in the book for my choice of vegan bacon. The dish didn't need much salt because the tofu bacon was already salty and flavorful, but I added a pinch to the shallots when they were cooking, and another few pinches to the Brussels sprouts after I first stirred them.(Shannon's note) To make a meal, I served these Brussels sprouts with a baked potato and some cauliflower, and cooked down the leftover marinade from the tofu bacon with some vegetable broth and nutritional yeast to make a quick gravy.(Shannon's note) Nutrition facts exclude the vegan bacon since they will vary depending on which type of vegan bacon you use.