Try to use organic sprouts whenever possible.
Also, prior to cooking always wash them.
Peel the first layer off in case the exterior layer of skin might be bad-looking.
Can be roasted in the oven.
Use fresh garlic as it tastes so much better.


▢ (cut into small pieces) 8 ounces tempeh bacon
▢ (washed, bottoms trimmed and cut in half) 2 pounds Brussels sprouts
▢1/8 teaspoon salt
▢1/8 teaspoon ground black pepper
▢1/2 teaspoon paprika
▢1/2 teaspoon dried parsley
▢1/4 teaspoon red pepper flakes
▢5 cloves garlic (minced)
▢1/4 cup vegan parmesan cheese (store-bought or homemade)
Over medium heat, place a cast-iron skillet(large). Cook, once add the tempeh bacon pieces and until it gets crispy. Transfer to a paper-lined dish, once crispy.
Leaving only about two tablespoons in the pan, drain most of the tempeh bacon grease. Then add the Brussels sprouts and for about TEN minutes, cook stirring occasionally.
Add in the red pepper flakes, paprika, dried parsley, and garlic. Season with pepper and salt, stir, cover the pan, reduce heat to low, and heat for TEN more minutes.
Add back the tempeh bacon and stir and for FIVE minutes, heat uncovered.
Top with vegan parmesan cheese.
Serve & Enjoy!