Bacon-everything is a trend that seems to be here to stay. Hop on the bacon and Brussels sprouts train—plant-based of course. Chef Morgan’s coconut bacon adds flavor and crunch to these roasted Brussels sprouts.
Ingredients
- 1½ lbs Brussels sprouts
- 2-3 Tbsp coconut oil
- Salt and pepper
- ⅔ cup coconut bacon (Find recipe here)
- ½ cup walnuts, toasted (optional)
Preparation
-
Preheat oven to 375 F.
-
Wash Brussels sprouts and peel off damaged or loose leafs. Trim roots and cut Brussels sprouts in half.
-
Toss Brussels sprouts in oil and salt and pepper. Bake on a cookie sheet for 20-30 minutes, stirring a few times.
-
Remove Brussels sprouts from pan and toss with walnuts and coconut bacon. Return to pan and bake for 10 more minutes.
