From December/January 2015 issue
Serves 4


  • 1 lb Brussels sprouts, trimmed and halved
  • 2 TBSP coconut oil, melted
  • 1 TBSP balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 lb bacon
  • 1 medium shallot, finely chopped
  • 3 TBSP pumpkin seeds
  • 1–2 TBSP maple syrup


  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the halved Brussels sprouts with the coconut oil, balsamic vinegar, salt and pepper.
  4. Spread the sprouts on the baking sheet.
  5. Roast for about 35 minutes or until tender and brown in spots.
  6. In a large skillet over medium heat, cook the bacon until crisp.T
  7. Transfer to a paper towel-lined plate to cool.
  8. To same skillet, add the shallot and pumpkin seeds.
  9. Cook, stirring often, for 3–5 minutes until the shallot is soft. Turn off the heat.
  10. Add the roasted Brussels sprouts to the skillet and crumble in the bacon.
  11. Stir to combine.
  12. Drizzle with the maple syrup and serve.