Here I am making veggies cool again via these chai-spiced brussels sprouts with coconut bacon. These brussels sprouts are cut in half, pan-fried until crispy, and tossed in a chai maple glaze. Then they’re GENEROUSLY sprinkled with thicc n’ crunchy coconut flakes toasted in a smokey, maple-bacon sauce. They’re vegan, paleo, Whole 30, and honestly, the best thing to happen to the humble brussels sprout. I know all those flavors combined might sound like a lot, and that’s because they are… in the best way possible.
This chai spiced brussels sprouts with coconut bacon recipe was inspired by two of my favorite experiences combined: eating at The Optimist in Atlanta and my summer at the Bali silent meditation retreat a few years ago.
First, we need to talk about The Optimist. If you’re in Atlanta and reading this post-lockdown, you seriously have to go, even if only for the fried brussels sprouts topped in the best sweet and savory spiced glaze. I have no idea what they put in that stuff but it’s absolutely addicting. The Optimist is known for seafood, but I sometimes order the sprouts and dinner rolls to go. Honestly, what else do you need in life besides crispy veggies and warm bread?? Nothing. Besides a beach and a spicy watermelon margarita but I mean, that goes without saying.
Back to the Optimist, though. Sadly, this place stopped doing takeout for a bit during Covid and now that they’re back up and running, the brussels are not currently on the menu. Tear. Sad violin music. Weighted blanket for emotional support. So I thought why not try a lightened-up version of their deep-fried brussels sprouts by doing a light pan-fried version topped with my naturally-sweetened version of their spiced glaze.
And the coconut bacon??
Well, I spent a summer in Bali in-between the first and second years of my grad school program. I started out in an Airbnb, but there were a LOT of lizards. In my bedroom. I know, it’s natural and I shouldn’t have let it phase me. But I freaked. out. Then immediately googled other places to stay that I could afford. That’s where I found the Bali Silent Meditation retreat. A magical oasis in the jungle that serves only organic, vegan food grown on-site and charges $10 a night for lodging. Sold. If you know me, you know I’m not a big talker so the whole silent part was no problemo.
Anyway, each meal came scattered across a long table buffet style. It was fresh, so flavorful and divine. Although the only part of breakfast I vividly remember was the coconut bacon. I was not at all familiar with vegan stuff at the time. So the idea that you could turn a coconut into bacon pretty much blew my mind.
When I got to thinking of what to make as a side dish for dinner the other night, vegan bacon and brussels sprouts came to mind. Then my two best experiences with vegan bacon and Brussels sprouts inspired me to do it this way. And here we are: Brussels sprouts with coconut bacon!
Let’s Start by Makin’ the Bacon
For maximum crunch, start with coconut flakes, not shreds. I get mine from Sprouts, but I’ve also seen them at Trader Joe’s. And good ole’ Amazon of course. Then, make a sauce with all the things that taste like bacon: smoked paprika, liquid smoke, maple syrup, maple extract and a bit of oil to make these crunchier. If you don’t have maple extract, totally fine. A bit more maple syrup mixed with water will do the trick. Toss the coconut in the sauce, and roast it until golden and crunchy. While that’s in the oven, you can move on to the Brussels Sprouts.
Making the Brussels Sprouts
I love a crispy brussels sprout so much. But I’m not cut out for deep frying, so I heat a tablespoon of avocado oil in a cast iron skillet. Both can handle high heat well and give you that crispy “fried” texture without dealing with frying. Once the oil is hot, toss in the sprouts and hold off on tossing for a few minutes so they develop a char. Then, toss a few times until nearly done.
While that’s happening, make the glaze. Mix the garlic, maple syrup, aminos, chai spices and water together and pour over the brussels sprouts in the final moments of cooking. The natural sugar in the maple syrup will turn the liquid sauce into more of a syrup that gives the brussels sprouts the most rich and deep flavor.
Serving and Storing
Once the coconut bacon is crispy, it’s time to serve! Sprinkle the bacon over the brussels sprouts and dig in. This makes about 4 servings, but if you will have leftovers, I recommend only putting a little bit of the bacon on the brussels sprouts at a time. The next day, you can reheat the bacon in the oven to get the crunchiness back. Although I am pretty confident you’ll find ways to use the bacon before the next day even comes.
I mean, mac and cheese, ice cream, donuts, and sprinkled on avocado toast are all fair game.
If you’re looking for more fun veggie experiments, check out these recipes:
Not to be that millennial but if you try one of my recipes, be sure to take a photo and tag me on Instagram @girlaboutgreens. I would love to see your take on these dishes and hear what you think!
Chai Spiced Brussels Sprouts with Coconut Bacon
Crispy chai spiced brussels sprouts topped with smokey, maple-glazed, crunchy coconut bacon
Ingredients
Chai Spiced Brussels Sprouts
- 1 lb brussels sprouts
- 1 tbsp extra virgin olive oil
- 2 tsp garlic minced
- 1 tbsp maple syrup
- 2 tbsp coconut aminos
- 1/4 tsp cinnamon ground
- 1/8 tsp cloves ground
- 1/4 tsp cardamom ground
- 1/4 tsp ginger ground
- 2 tbsp water
- 1/4 tsp Himalayan pink salt
- 1/4 tsp black pepper
Coconut Bacon
- 1/2 cup coconut flakes (sweetened or unsweetened)
- 1 tsp avocado oil
- 1 tbsp coconut aminos
- 1 1/4 tsp smoked paprika
- 1 tsp maple syrup
- 1/2 tsp maple extract sub additional 1/4 tsp maple syrup + 1/4 tsp water
- 1 tsp liquid smoke
- 1/4 tsp himalayan pink salt
- 1/4 tsp black pepper
Instructions
Coconut Bacon
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Preheat oven to 350 degrees.
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While the oven heats, combine the oil, coconut aminos, paprika, maple syrup, maple extract, liquid smoke, salt and pepper in a medium sized bowl. Whisk to combine.
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Add the coconut flakes to the bowl and lightly toss until coconut is fully coated. Let sit until oven reaches 350 degrees.
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Pour the coconut mixture directly onto a pan and bake for 12 minutes or until browned, lightly tossing halfway throughout.
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After cooking, let brussels sprouts stand to cool and crisp further.
Chai Spiced Brussels Sprouts
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Pour oil in skillet on medium high. Cut brussels sprouts in half while skillet warms.
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Add brussels sprouts to pan and let simmer until crispy and lightly charred, tossing once or twice until tender. About 7 minutes.
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While brussels sprouts cook, combine remaining ingredients in small bowl. Pour glaze on brussels sprouts and let simmer, covered on low until thickened and absorbed into the brussels sprouts. 3-5 minutes.
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To serve, top the brussels sprouts with the coconut bacon and serve immediately.
Recipe Notes
TIP: If not serving the entire portion right away, add the coconut bacon only to the brussels sprouts you’re eating, store the remaining bacon in a separate container.
This looks amazing!! I love new Brussels ideas, I’m saving this one!
Thank you, Jessie! I’d love to hear what you think of them 🙂