How’s your week going?! It’s Thursday which means we are SO CLOSE to the glorious weekend. Are you doing anything fun this weekend? Tell me more. You know what I’m doing this weekend??
NOTHING. And I couldn’t be more excited about it. Don’t get me wrong, I love a good jam packed weekend with fun and friends but there’s something so enjoyable and exciting about a weekend full of relaxing at home getting shit done. If y’all follow me on Snapchat, then you know that I’m working on moving my blog over to WordPress (.org) from Squarespace. I looooove Squarespace. It’s so pretty and easy to use BUT the functionality I need for my blog/recipes/indexes just isn’t there. I’m quite worked up about it. I’ll be fine… eventually. Any who, this weekend is time for me to buckle down and finish all my WordPress site edits so I can launch it on Monday. Fingers crossed that I can cook/photo four recipes this weekend AND complete my new site. I CAN DO IT. Tom, I guess you’re cleaning the house and doing the laundry 😉 This is a test to see if he reads my posts. OH ALSO, I made a new logo… Do y’all like?! My awesome graphic designer friend/coworker taught me about to make a watercolor image the color of my text and I’M OBSESSED. Yayyy.
Ready for brussels sprouts again?! I know I hit y’all with a b sprout recipe last week but I JUST LOVE THEM SO MUCH. I really do. It’s a serious obsession. I read an article the other day that said cauliflower was the new brussels sprouts or kale of 2017. NOPE. I mean I like cauliflower and all but I looooooooooove brussels sprouts. Not really the biggest fan of kale though. I know I’m supposed to like it to be healthy and “cool” but it always gets stuck in my throat and makes it all scratchy. TMI? Probs.
Back to brussels sprouts and toasted coconut bacon slaw.
I won’t bother you with more brussels sprout talk because we’ve been there and done that. Let’s chat about this toasted coconut “bacon”… ok y’all, let’s be real here, obviously this isn’t exactly like real bacon. I mean… what can compete with real bacon? Nothing. BUT this toasted coconut bacon is savory, sweet, salty, and most importantly, crispy! Will this make up for real bacon in a bacon and egg sandwich? No. It will trick you into thinking you’re eating the real thing in recipes like slaws, salads, soups, quiches, frittatas, dips, you name it. Honestly, it also just tastes super amazing by it’s self with a spoon…
In this recipe, the toasted coconut bacon breaks up the bitterness of the brussels sprouts with its savory, sweet, and salty flavor. The crispiness also pairs with the texture of the brussels sprouts nicely. Lastly, we throw in some walnuts to add a little crunch to the mix. This brussels sprouts toasted coconut bacon slaw is perfect as an appetizer or side dish. However, I also think it would taste awesome on top of a pulled pork sandwich or burger. Need to try that ASAP.
Side note: I did not come up with the concept of coconut bacon. One of my favorite bloggers Cookie + Kate did. I altered her recipe slightly to create my own toasted coconut bacon for this recipe. Always give credit where credit is do 🙂
brussels sprouts and toasted coconut bacon slaw
yield: serves 6 (as a side or appetizer)
calories: 285 calories per serving
total time: 45 minutes
specialty diets: dairy-free, egg-free, gluten-free (with gluten-free soy sauce like La Choy), vegan, vegetarian
2 heaping cups shredded unsweetened coconut flakes
1 tablespoon avocado oil
1 tablespoon maple syrup
4 dashes of worcestershire sauce
1 teaspoon liquid smoke (you can find this in hot sauce/bbq sauce aisle)
2 tablespoons soy sauce
2 teaspoons paprika
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 heaping cup chopped walnuts
1 1/2 tablespoon coconut oil
2 lbs brussels sprouts, trimmed and thinly sliced (using a knife or mandoline)
3 shallots, minced
6 garlic cloves, minced
1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. Make your toasted coconut bacon: Add coconut flakes through black pepper to a large bowl. Mix with a wooden spoon until all the coconut flakes are evenly coated. Bake at 375F for 6 minutes then stir the flakes around and bake for another 4-7 minutes. Be careful not to let it burn. I would start checking the coconut around the 4 minute mark then check every minute after until done. Let cool for about 10 minutes – the flakes with crisp up more while cooling!
3. Add chopped walnuts to the second prepped baking sheet (make sure they are spread out evenly). Roast at 375F for about 15-20 minutes (you can bake this simultaneously with the coconut flakes). Start checking the walnuts at around the 15 minute mark – you don’t want them to burn!
4. In a large cast iron skillet, heat coconut oil over medium heat. Once hot, add minced shallots and garlic and sauté about 3-4 minutes or until slightly caramelized and fragrant. Add trimmed and thinly sliced brussels sprouts to the skillet then stir to coat. Cover the skillet and sauté for about 4-5 minutes (stirring occasionally). Remove lid, add in toasted coconut bacon (except about 2-3 tablespoons for garnish) and walnuts then continue cooking for another 3-4 minutes (stirring occasionally per usual). You want the brussels sprouts to be slightly caramelized and crispy.
5. Remove from heat, garnish with remaining toasted coconut bacon, and serve!
Note: I found that the slaw was best the day it’s made. It was totally fine reheated the next day or two but it was definitely at its BEST the first day.
[coconut bacon inspired by Cookie + Kate | slaw inspired by Minimalist Baker]
P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.