It’s gettin’ cold outside! And what better foods for this time of year than warm ones? Vegan chef Jason Wrobel brings us a classic recipe with some superfood swagger: roasted brussels sprouts with coconut bacon. This recipe may just make brussels sprouts your new favorite food!
And stick around for the end of the recipe to see some amazing kitchen aerobics brought to you by the letter “B” and the vegetable brussels sprouts!
Roasted Brussels Sprouts with Coconut Bacon
Ingredients:
- 2 pounds brussels sprouts, sliced in half
- 2 tablespoons olive oil
- 2 tablespoons yacon syrup
- 2 teaspoons Vitamin Mineral Rush
- ½ teaspoon garlic powder
- 1 teaspoon white pepper
- 2 teaspoons Himalayan crystal salt or sea salt
- ¼ to ½ cup coconut bacon
Directions:
Preheat your oven to 400° F, and pull out a 3-quart glass baking dish for this recipe. You’re going to add the halved brussels sprouts into the dish first and simply pour or sprinkle the rest of the ingredients (except the coconut bacon!) evenly over the sprouts. Once you have all the ingredients up to the salt in the dish, mix it all up together thoroughly.
Once your oven is heated, place your dish into the oven and cook it for 35 minutes. Once the time is up, stick your fork through the sprouts. If the tines on the fork go through the sprout cleanly and smoothly, your sprouts are done and you can pull ‘em out. If not, leave them in for another five to ten minutes. Once your dish is out, spread the coconut bacon bits over the top. Mix it up a bit so the coconut bacon can absorb some of the yummy goodness of the spices, and then plate it up. You can add a little more coconut bacon on top, and finally, serve it up!
