What you need:
1lb Brussels Sprouts - trimmed and halved
2 TBL Coconut Oil, melted
1 TBL Balsamic Vinegar
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 pound bacon
1 medium shallot
3 TBL pumpkin seeds, but I used sunflower seeds
1-2 Tbl maple syrup
Preheat oven to 400*. Line a baking sheet with parchment paper. In a large bowl, toss the halved sprouts with the coconut oil and balsamic vinegar, salt and pepper. Spread the sprouts on the baking sheet. Roast for about 35 minutes or until tender and brown in spots.
In a large skillet over medium heat, cook the bacon until crisp. transfer to a paper towel-lined plate to cool. To the same skillet, add the shallot and pumpkin/sunflower seeds. Cook, stirring often, for 3-5 minutes - until the shallot is soft. Turn off the heat. Add the roasted sprouts to the skillet and crumble up the bacon. Stir to combine. Drizzle with the maple syrup and serve.
Serves 4
