Brussels Sprouts with Coconut Bacon
Servings: 4
Calories: 385kcal
Ingredients
For the salad:
- 1 1/2 pounds Brussels sprouts trimmed
- 1 Tbsp olive oil OPTIONAL
- 2 shallots thinly sliced
For the dressing:
- 1 tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 3 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1/2 cup pecans chopped and toasted
- parsley chopped
For the coconut bacon:
- 1 cup large flake unsweetened coconut
- 1/2 tbsp avocado oil
- 1 tbsp soy sauce or liquid aminos
- 1/2 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/4 tsp liquid smoke
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 325 degrees and line a baking sheet with a a silicone liner.
- In a small bowl, toss all the ingredients for the coconut bacon. Spread out on the baking sheet. Bake for 5 minutes, flip with a spatula, then bake for 5 more minutes. Make sure to watch closely the last couple of minutes so it doesn't get too dark. It needs to be golden brown and crispy.
- Pull from the oven, and let cool.
- In the meantime, thinly slice Brussels sprouts or shred (not pulse!) in a food processor.
- In a small bowl, whisk all the dressing ingredients. Set aside.
- in a large non-stick pan over medium heat sauté shallots for a couple of minutes until soft and starting to caramelize. Stir in Brussels sprouts, cover and cook for 3-4 minutes, stirring occasionally.
- Remove the lid and continue cooking for 4-5 more minutes, stirring occasionally. Turn off the heat and mix in the dressing.
- Top with toasted pecans, coconut bacon, and chopped parsley before serving warm. If making ahead, store separately in a lidded container. Then re-heat and top with the toppings before eating.
Nutrition
Calories: 385kcal | Carbohydrates: 31g | Protein: 9g | Fat: 29g | Saturated Fat: 14g | Sodium: 348mg | Potassium: 902mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1406IU | Vitamin C: 150mg | Calcium: 98mg | Iron: 4mg
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