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.
- 1½ lbs Brussels sprouts
- 2-3 Tbsp coconut oil
- Salt and pepper
- ⅔ cup coconut bacon (Find recipe here)
- ½ cup walnuts, toasted (optional)
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.