crispy Brussels Sprouts with Coconut "Bacon"

Inspired by Oh She Glows Cookbook

Energy Boosting Crispy Brussel Sprouts with Coconut Bacon Salad

INGREDIENTS:

2 lbs brussels sprouts (about 4 cups)
1-2 tbsp extra-virgin olive oil (“EVOO”)
2 shallots, chopped
1/2-1 tsp garlic powder
few shakes of red pepper flakes (optional)
salt & pepper to taste
Optional: drizzle of a good, thick balsamic vinegar
Coconut “bacon”:
1 cup of unsweetened coconut chips/flakes
3 tsp of coconut aminos (or tamari if not gluten-free)
1/2 tsp monk fruit sweetener OR 1 tsp 100% pure maple syrup
1/4-1/2 tsp sea salt (omit if using tamari)
1/2 tsp smoked paprika

INSTRUCTIONS:

Pre-heat oven to 325 degrees to cook the coconut “bacon” and line two baking sheet with parchment paper. Use a pan that will hold the sprouts in a single layer. The second pan can be smaller as it is for the coconut bacon. Alternatively, if you have time you can use the same pan for both and reduce clean up.
Mix the coconut flakes, coconut aminos, sweetener, salt and paprika in a small bowl and toss to combine. Add to a baking sheet and spread into a single layer. Bake for 10-13 minutes, flipping the pieces halfway through. I noticed that when I bake them in my toaster oven that they take slightly less time so check on them towards the end as they can easily burn.
While the coconut “bacon” is cooking, clean, trim and half the brussels sprouts and chop the shallots.
Place the brussels sprouts in a pan and season with EVOO, salt & pepper and work everything together with your hands. Alternatively, you can toss them in a bowl first but I like to skip this step on busy nights to reduce clean up time.
When the “bacon” is ready, remove it from the oven and set aside. Turn up the temperature to 400 degrees for the brussels sprouts. When the oven is ready, place the brussels sprouts inside and roast for 15 minutes, add the shallots and toss/stir and then add them back to the oven for another 10-20 minutes. Total roasting time will be between 25-35 minutes but will vary slightly depending on your preference so monitor the last few minutes until they are cooked to your liking. I like my brussels sprouts crispy but not charred. Add a drizzle of balsamic vinegar, if desired.
Transfer the brussels sprouts to your serving dish, add the coconut “bacon” on top and toss to combine. Season with salt and pepper to taste and serve immediately. Enjoy!

NOTES:

Meal prep/time-saving tips:
- clean and trim the brussels sprouts 1-2 days prior and store in glass container in your fridge.
- make the coconut “bacon” a couple days in advance and store in glass container in your pantry.
I recommend using organic ingredients when possible, particularly the tamari as it contains soy.

CRISPY BRUSSELS SPROUTS WITH COCONUT "BACON"

Author: Stephanie Potter

Ingredients

2 lbs brussels sprouts (about 4 cups)
1-2 tbsp extra-virgin olive oil (“EVOO”)
2 shallots, chopped
1/2-1 tsp garlic powder
few shakes of red pepper flakes (optional)
salt & pepper to taste
Optional: drizzle of a good, thick balsamic vinegar

Coconut “bacon”

1 cup of unsweetened coconut chips/flakes
3 tsp of coconut aminos (or tamari if not gluten-free)
1/2 tsp monk fruit sweetener OR 1 tsp 100% pure maple syrup
1/4-1/2 tsp sea salt (omit if using tamari)
1/2 tsp smoked paprika

Instructions

Pre-heat oven to 325 degrees to cook the coconut “bacon” and line two baking sheet with parchment paper. Use a pan that will hold the sprouts in a single layer. The second pan can be smaller as it is for the coconut bacon. Alternatively, if you have time you can use the same pan for both and reduce clean up.
Mix the coconut flakes, coconut aminos, sweetener, salt and paprika in a small bowl and toss to combine. Add to a baking sheet and spread into a single layer. Bake for 10-13 minutes, flipping the pieces halfway through. I noticed that when I bake them in my toaster oven that they take slightly less time so check on them towards the end as they can easily burn.
While the coconut “bacon” is cooking, clean, trim and half the brussels sprouts and chop the shallots.
Place the brussels sprouts in a pan and season with EVOO, salt & pepper and work everything together with your hands. Alternatively, you can toss them in a bowl first but I like to skip this step on busy nights to reduce clean up time.
When the “bacon” is ready, remove it from the oven and set aside. Turn up the temperature to 400 degrees for the brussels sprouts. When the oven is ready, place the brussels sprouts inside and roast for 15 minutes, add the shallots and toss/stir and then add them back to the oven for another 10-20 minutes. Total roasting time will be between 25-35 minutes but will vary slightly depending on your preference so monitor the last few minutes until they are cooked to your liking. I like my brussels sprouts crispy but not charred. Add a drizzle of balsamic vinegar, if desired.
Transfer the brussels sprouts to your serving dish, add the coconut “bacon” on top and toss to combine. Season with salt and pepper to taste and serve immediately. Enjoy!

Notes

Meal prep/time-saving tips:
clean and trim the brussels sprouts 1-2 days prior and store in glass container in your fridge.
make the coconut “bacon” a couple days in advance and store in glass container in your pantry.
I recommend using organic ingredients when possible, particularly the tamari as it contains soy.