Recipes>Brussels Sprout Recipes
Roasted Brussels Sprouts and Vegan Coconut ‘Bacon’
by Angela Liddon from Oh She Glows Every Day
Serves 4
Total 50min
Prep 20min
Cook 30min
A plant-based twist on the classic dish of Brussels sprouts with bacon, this recipe from Angela Liddon is utterly delicious as part of a vegan Christmas spread.
Discover more delicious Brussels Sprout recipes
From roasts to gratins to salads
From the book
Oh She Glows Every Day
Angela Liddon
Oh She Glows Every Day
Plant-based recipes to fall in love with
Inspiring vegan recipes
Vegan twists on family favourites
Buy From
Introduction
This dish is a fun, plant-based take on traditional bacon and Brussels sprouts, with all the smoky-sweet flavors of the original dish. The salty, fragrant, and slightly sweet coconut bacon doesn’t taste exactly like bacon (I’m not a miracle worker here!), but it’s delicious in its own right! To make the coconut bacon, you want to use large-flake unsweetened coconut (also known as ‘coconut chips’), not shredded coconut. In the rare event that you have leftovers, I recommend spreading them over a parchment paper-lined baking sheet and reheating them in the oven at 350°F (180°C) until warmed through.
Tags
Ingredients
| For the Brussels sprouts: | |
|---|---|
| 900g | Brussels sprouts, trimmed and halved |
| 1 tbsp | extra-virgin olive oil |
| 1 tbsp | pure maple syrup |
| 2 | cloves garlic, minced or grated on a Microplane |
| fine sea salt and freshly ground black pepper | |
| ⅛ tsp | cayenne pepper, or ¼ teaspoon red pepper flakes (optional) |
| ⅛ to ¼ tsp | garlic granules or powder, to taste |
| For the coconut bacon: | |
| 40g | unsweetened large-flake coconut (not shredded coconut) |
| 1½ tsp | coconut aminos or low-sodium tamari |
| ½ tsp | pure maple syrup |
| ⅛ tsp | fine sea salt |
| ⅛ tsp | smoked paprika |
| pinch of cayenne pepper | |
| ⅛ tsp | liquid smoke (optional) |
| fine sea salt and freshly ground black pepper | |
| ⅛ to ¼ tsp | garlic granules, to taste |
Method
Make the Brussels sprouts. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. 2
Place the Brussels sprouts in a large bowl. Add the oil and maple syrup and toss to coat. Sprinkle on the garlic and toss again to coat. Season with salt, black pepper, cayenne (if using) and garlic granules. Spread the Brussels sprouts over the prepared baking sheet in an even layer.
Roast for 15 minutes, then gently stir/flip the Brussels sprouts and roast for 10 to 20 minutes more, until lightly charred in some spots and fork-tender. I prefer to char them for a better flavour, but watch closely so they don’t scorch.
Meanwhile, make the coconut bacon. In a bowl, stir together the large-flake coconut, coconut aminos, maple syrup, salt, paprika, cayenne, and liquid smoke (if using). Scoop the coconut mixture into a large skillet and toast the coconut over medium heat, stirring frequently, for 5 to 10 minutes. You may want to turn on the cooker’s fan and open a window while it cooks, as the smoked aroma is quite powerful! Immediately remove the coconut from the pan and place it on a parchment paper-lined plate so it doesn’t stick to the skillet as it dries.
Spoon the Brussels sprouts into a serving dish. Sprinkle the coconut bacon on top. Season with additional salt, pepper and garlic granules. Serve immediately.
Make it soya-free: Use coconut aminos instead of tamari.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Brussels Sprout Recipes
View all
Dr Rupy’s Charred Brussels with a Spicy Peanut Sauce
by Dr Rupy Aujla from Dr Rupy Cooks: Healthy. Easy. Flavour
Max La Manna’s Roast Dinner Tart
by Max La Manna from You Can Cook This!
More Vegan Recipes
View all
Mushroom and Root Veg Centrepiece
by Christina Soteriou from Big Veg Energy
Philip Khoury’s Macadamia Shortbread
by Philip Khoury from Beyond Baking
More Christmas Recipes
View all
Air Fryer Mince Pie Lattice Slice
by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts
Rick Stein’s Mini Brioche Toasts with Whipped Feta, Fresh Figs and Pickled Walnuts
by Rick Stein from Rick Stein’s Christmas
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
