Sean loved this side dish. Roasted Mushrooms + Roasted Brussel Sprouts w Coconut ‘Bacon’ + Risotto = the most perfect NYE meal ❤

This recipe is another Oh She Glows recipe (shocker), and you cannot make it without the coconut bacon! The tamari, maple syrup, paprika, and liquid smoke make for such a flavorful topping . . . you won’t regret making this one.

Ingredients – Brussel Sprouts

-2 pounds brussel sprouts, trimmed & halved

-1 Tablespoon extra virgin olive oil

-1 Tablespoon maple syrup

-2 cloves garlic, minced

-Pink himalayan salt & black pepper

-1/8 teaspoon cayenne pepper or 1/4 teaspoon red pepper flakes (optional)

-1/8 – 1/4 teaspoon garlic powder

Ingredients – Coconut Bacon

-1/2 Cup unsweetened large flake coconut (not shredded)

-1 1/2 teaspoons tamari

-1/2 teaspoon maple syrup

-1/8 teaspoon paprika

-1/8 teaspoon liquid smoke

-Pinch of pink himalayan salt

-Pinch of cayenne pepper

Directions – Brussel Sprouts

-Preheat the oven to 400°F

-Line a large baking sheet with parchment paper

-Place the brussel sprouts in a large bowl. Add the oil & maple syrup & toss to coat. Sprinkle on the garlic, & toss again to coat. Season with salt, pepper, cayenne (if using), & garlic powder. Spread the brussel sprouts over the prepared baking sheet in an even layer

-Roast for 15 minutes, then gently stir/flip the brussel sprouts & roast for 10 – 20 minutes more, until lightly charred in some spots & fork tender

Directions – Coconut Bacon

-In a bowl, stir together the large flake coconut, tamari, maple syrup, salt, paprika, cayenne, & liquid smoke. Scoop the coconut mixture into a large skillet & toast the coconut over medium heat, stirring frequently for 5 – 10 minutes

-Immediately remove the coconut from the pan & place it on a parchment paper lined plate so it doesn’t stick to the skillet as it dries

-Spoon the brussel sprouts into a serving dish. Sprinkle the coconut bacon on top. Season with additional salt, pepper, & garlic powder. Serve immediately

xoxo