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Tesco x BOSH!: Brussels Sprouts with Mushroom Bacon
Where do you stand on Brussels sprouts?
Come on, they’re amazing! Even if sprouts aren’t your favourite festive veg, this recipe will knock your socks off. We teamed up with the lovely folks at Tesco and their Vegmas Supper Club to bring you these bangin’ sprouts with marinaded mushrooms that will change your world. Prepare to be converted.
If you're looking for a tasty vegan brussel sprout recipe, with all the 'omph' of brussels with bacon, this recipe is for you. The perfect veggie side dish to go with your roast.
- 200g mixed mushrooms (caps from the King Oyster Mushroom Scallops)
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp smoked salt
- ½ tsp smoked paprika
- ½ tsp black pepper
- 500g Brussels sprouts
- 2 tbsp olive oil
- 2 echalion shallots
- 2 fresh bay leaves
- 25g flaked almonds
- Baking sheet lined with parchment paper
- Large saucepan
- Kettle (boiled)
- Frying pan
Preheat oven to 180℃
Chop the mushrooms into ½ cm pieces and place them on a lined baking sheet.
Drizzle over the olive oil and maple syrup and sprinkle with smoked salt, smoked paprika and pepper. Toss well to coat.
Bake for 25 minutes, turning halfway through.
Remove any older outer leaves from the sprouts. Put a large saucepan on the stove, pour in the boiling water from the kettle, add a generous pinch of salt, pour in the sprouts and cook for 5-6 minutes. Drain the sprouts and set them to one side.
Peel and finely slice the shallots. Put the frying pan on the stove over a medium heat and add the olive oil. Add the shallots to the pan with a pinch of salt and fry for 2-3 minutes until soft. Add the bay leaves, cooked sprouts and mushroom bacon lardons to the pan and cook for 3-4 minutes.
Take the pan off the stove, pour the contents into a bowl and sprinkle over the toasted nuts. Season and serve.