This meal is SO fall. Roasted Brussel sprouts with apple, red onion, walnuts, fake bacon bits, balsamic….need I say more?! The flavors all blend together so sweetly as the sprouts, onions, and apples all brown and caramelize in the oven. A splash of balsamic vinegar complements the sweet, roasted veggies and brings it all together as the final touch. Add some crunch and saltiness from the walnuts and bacon bits, and you have yourself a delightful Autumnal dish!
I highly recommend this dish if you’re trying to limit your carbohydrate intake and/or eat more vegetables. It’s an excellent way to load on the fiber, get those vitamins and minerals, and it’s truly a sweet and satisfying recipe – like nature’s candy!
Ingredients
3 cups Brussel sprouts, chopped into bite sized pieces
1 gala apple, peeled and sliced
1/2 large red onion, chopped
1/2 cup chopped walnuts
3 strips Lightlife vegan bacon
olive oil
1 Tbsp balsamic vinegar
salt
Instructions
Preheat oven to 375 degrees. Place chopped Brussel sprouts, chopped red onion, and sliced apples on a baking sheet, and drizzle generously with olive oil and salt. Toss with your hands to evenly coat. Roast in the oven for 25 minutes, tossing halfway through. In the last 3-4 minutes of cooking, drizzle balsamic vinegar over the vegetables and gently toss. Meanwhile, cook strips of bacon in a small skillet on medium high for 2 minutes on each side or until the sides are browned and crispy. Let cool slightly and then chop into bits. After removing the vegetables from the oven, fold in chopped walnuts and bacon bits and serve immediately.
Serves 2
An Imperfect Vegan 