Roasted brussels sprouts with coconut bacon is the perfect winter side dish! Crispy on the bottom with buttery soft insides. 100% vegan, and totally delicious!

About This Recipe

Hello, my friend, and happy January! I’ve been doing a deep dive into the world of keyword research which is less than exciting and *very* time consuming, hence the lapse in regular recipe posts. But, in the spirit of old man winter, I’m sharing an update to a crazy good recipe that must make your dinner table at least once before spring: roasted brussels sprouts with coconut bacon.

Now, at first glance, you may be thinking, “Hard pass on the brussels.” and “What is coconut bacon?”. Please let me reassure you that the mushy, over cooked, traumatic experience of soggy brussel sprouts will not even cross your mind at first bite. Quite the opposite. Oven roasted brussels sprouts are crispy on the bottom where the cut side sears on the hot baking pan. This creates a seal that allows the insides to cook to buttery soft perfection. These yummy little guys are then tossed with vegan bacon bits made out of coconut. Yep, we’re talking sweet, salty, smoky vegan bacon that is healthy and out of this world delicious. Dreams really do come true. At least they can in your kitchen!

FAQ’s

What is coconut bacon?

Simply put, coconut bacon is unsweetened coconut flakes that have been mixed with a bacon-flavored sauce and baked in the oven. The end result is remarkably like bacon with only a hint of coconut flavor!

Is coconut bacon healthy?

Yes! Coconut bacon is full of healthy fats from the coconut flakes and tahini. No bacon grease here! It’s also refined sugar free, sweetened with maple syrup. Organic ingredients are always an option.

Can brussels sprouts be roasted ahead of time?

This dish is best served while still hot from the oven. While coconut bacon can be made ahead of time, I don’t recommend making roasting brussels sprouts beforehand. They lose crispiness as they cool in the refrigerator.

Why are my roasted brussels sprouts not crispy?

Use a *hot* baking tray for crispy brussels sprouts and make sure you flip the cut side down to sear the flat side. Then continue to roast at a high temperature. Scroll down for more tips!

Tips on how to roast brussels sprouts:

Preheat your baking sheet

To get a deeply golden seared bottom you’ll need a hot baking sheet. Slide the sheet in the oven during preheating. This allows the metal to get nice and hot while you prepare your brussels. There is no need to grease the sheet or line it with parchment paper.

Flip the brussels sprouts cut side down, on the hot baking sheet

Tumble your sprouts onto the hot sheet. Give them enough room so that they aren’t touching. This will steam them instead of roast them. Carefully flip each one cut side down. The flat side will sear against the hot pan and continue to caramelize as they roast.

Roast, undisturbed, at a high temperature

Let the brussels be. With the flat side down and seared, air gets trapped on the inside of the sprout. This steams them on the inside making the interior perfectly tender and the outside lovely and crispy.

Brussels sprouts season

Brussels sprouts are in season during the fall and winter. This is when they are at their sweetest making them great for cold weather cooking. Look for brussels that are vivid green in color and feel firm when you squeeze them.

Tips on how to make coconut bacon:

Use wide chip coconut flakes

Large flaked coconut (aka coconut chips), not regular shredded coconut, makes the crispiest coconut bacon with the best texture. Don’t worry, your bacon won’t taste like coconut and the high-fat content makes it irresistible.

Liquid smoke is what makes it taste like bacon

This is the key ingredient that turns coconut into bacon. There’s no substitute for liquid smoke but you’ll find unlimited uses for it in plant-based cooking, and I highly recommend keeping a bottle in your pantry. There are different kinds of liquid smoke. The smokiest, most flavorful liquid smoke is pure concentrated liquid smoke by Lazy Kettle. This is my favorite brand and what I use in all my recipes with liquid smoke like:

Stir the flakes for maximum crispiness

Coconut bacon bakes in only 15 minutes. But it’s suuuper important to stir it at regular intervals during the cooking process so it browns evenly and becomes crispy on both sides. To do this, remove the baking tray from the oven at 5, 10, and 13 minutes to stir the vegan bacon around with a fork.

What You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. But, let’s take a look at what you’ll need for the coconut bacon, the roasted brussels sprouts, and how to make this recipe step-by-step.

Coconut Bacon Ingredients

How to make coconut bacon

Makes 2 cups

1. Preheat your oven to 350° F / 180° C. Line a rimmed baking sheet with parchment paper.

2. In a medium mixing bowl whisk together the tamari, maple syrup, liquid smoke, and smoked paprika.

3. Tumble the coconut flakes into the bowl and mix until all the flakes are evenly coated.

4. Scoop the coated flakes onto your prepared baking sheet in a single layer. Scootch the pieces around with a fork so they don’t clump up too much. Sprinkle generously with salt and pepper.

5. Place on the middle rack in the oven and bake for 15 minutes total, stirring the flakes with a fork at 5 minutes, 10 minutes, and 13 minutes. At this point, they should be golden brown and fairly crispy. If you need to bake them a minute more, keep a close eye on them as they can go from golden to burnt very quickly at this point.

6. Remove from the oven and let cool completely. They will crisp up as they cool. Store in an airtight container in the pantry or the freezer.

Roasted Brussels Sprouts Ingredients

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

ingredients-for-roasted-brussels-sprouts

How to roast brussels sprouts

Serves 6

1. Preheat your oven to 425° F / 218° C . Place a rimmed baking sheet in the oven while it preheats. You may need two sheets to give the brussels sprouts enough room. There is no need to grease the sheet or line it with parchment paper.

2. Prepare your brussels sprouts by trimming off the very bottom. Slice them in half, discarding the old outer leaves that fall away easily. Pile them into a large mixing bowl. If some of the good green leaves fall off when you are slicing, add them to the bowl as well.

3. Drizzle the brussels sprouts with olive oil, tossing as you go until evenly coated. Sprinkle generously with salt and pepper. Toss again.

4. Remove the hot baking sheet(s) from the oven and spread the brussels sprouts out evenly. Carefully flip each one, cut side down, so it sears on the hot pan.

5. Bake for approx. 20-25 minutes, checking their progress at 15 and 20 minutes, adjusting the cooking time as needed. You are looking for brussels that are deeply golden on the flat side, slightly crispy on the outside, and tender on the inside. The stray leaves will turn slightly charred and deliciously crisp.

6. Scoop into a serving bowl and toss with coconut bacon and toasted walnuts. This dish is best served hot from the oven.

How to Store

Coconut bacon stays crispy for up to a month when stored in an airtight container in the pantry. It makes a great snack! You can also store it in the freezer. There’s no need to thaw it out as it weirdly doesn’t feel cold even when pulled straight from the freezer.

Store leftover roasted brussels sprouts in an airtight container in the refrigerator for up to 5 days.

More warm vegan side dish recipes:

Vegan Mashed Potatoes with Roasted Garlic and Cashew Cream

Roasted Winter Root Vegetables with Rosemary

Vegan Scalloped Potatoes

I hope you try and enjoy this yummy plant-based recipe! Fortunately, I made a double batch of coconut bacon for this photoshoot and am happily munching away on the leftovers as I write this. (Move over popcorn!) Who knows, roasted brussels sprouts might make their way into your favorite winter side dish rotation like it has ours!

Stay cozy out there and I’ll talk to you soon,

Roasted Brussels Sprouts with Coconut Bacon

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