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.