Brussel Sprouts, Bacon and Coconut

Brussel Sprouts, Bacon & Coconut

This is the kind of side I would make for a simple weeknight meal or as part of a special dinner party.  It’s simple and easy to make yet has great texture and developed flavors.

Bacon goes so well with most green vegetables and I also love the pairing of coconut and brussel sprouts.  If I don’t cook my brussel sprouts up in bacon fat, like I did here, then I usually fry them in coconut oil.  So to get that coconut flavor in there, I topped the dish with fresh toasted coconut shreds.  The buttery smell and light crisp of the toasted coconut is a lovely with the bacon bits.

With the holidays coming up and a long brussel sprout season ahead of us, this side would make a perfect contribution to a Thanksgiving spread or a Christmas party.  While this is a small portion for just a few people, it can easily be expanded to serve many more.

Brussel Sprouts, Bacon and Coconut
1/2 lb brussel sprouts
3 strips bacon
2 tbsp unsweetened shredded coconut
salt and pepper to taste

Brussel Sprouts

Rinse, trim and half all your brussel sprouts.  Then you must steam or boil them until they are still bright green but slightly tender.  I steamed mine in a bamboo steamer for 10 minutes over medium heat.  Then set them aside.

Toasted Coconut

Toast your coconut to have it ready.  I do this in a large dry frying pan over high heat, stirring frequently as the small shreds will burn easily.  Cook until just golden brown and remove from the heat.

When you’re ready to cook everything up cut up the bacon slices into small squares about 1 cm on each side.  Cook them on medium heat in a large skillet or frying pan until they are about half cooked (mine took about 8 minutes.)

Then add in your brussel sprouts and crank the heat up to high.  Stirring every 30 seconds, cook for 3-5 minutes or until the brussel sprouts are browned on the edges.  When you feel the dish is done cooking cut the heat, stir in the coconut and add salt and pepper to taste.  Even though bacon is salty you’ll still need a little salt to help flavor the veggies.

Dish up and serve immediately.  Enjoy!

Brussel Sprouts, Bacon & Coconut

 yields 2-3 servings as a side

Comments

2 Responses to “Brussel Sprouts, Bacon and Coconut”
  1. Eileen says:

    What an interesting combination! I can’t say I’ve ever had coconut with either bacon or sprouts–not to mention practically anything else savory. Must try it out!

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