Brussels & Baco-conut
Recipe type: Main Meals
  • 300g brussel sprouts, roughly chopped
  • 2 tbs extra virgin olive oil
  • 1 tbs pure maple syrup
  • 1 tsp garlic powder
  • Pinch sea salt & pepper
For the ‘baco-conut’:
  • 50g sulphur & sugar-free shredded, dried coconut
  • 2 tsp tamari or coconut aminos
  • 1 teaspoon pure maple syrup
  • Pinch sea salt
  • ¼ tsp smoked paprika
  • OPTIONAL – ⅛ tsp liquid smoke
  1. Pre heat oven to 200C/400F
  2. Mix brussel sprouts and accompanying ingredients in a bowl to coat evenly. Spread onto a lined baking tray & roast for 15 mins or until lightly charred.
  3. Mix all baco-conut ingredients together and place on a lined baking tray. Place in same oven as Brussels. NOTE: the coconut will bake FAST! Don’t walk away, it should be done within 5 mins. Remove once it darkens in colour & leave to cool & get crispy.
  4. Remove brussels & combine with baco-conut – toss to mix evenly and serve immediately.
  5. If any leftovers, store in an air-tight container in the fridge and re-bake at 110C/200F to reheat/ re-crisp.
Recipe by Danielle Shine at