Coated in a tart-sweet-and-tangy marinade with earthy notes of thyme and sage, this Brussels sprouts salad from The On a regular basis Vegan Cheat Sheet cookbook is the last word expression of fall flavors. However we prefer to take pleasure in it any time of yr. Smoky coconut bacon and crisp toasted hazelnuts punctuate each forkful with a salty, savory exclamation level.
What you want:
For the coconut bacon:
1⅓ tablespoons soy sauce
1½ teaspoons liquid smoke
1½ teaspoons maple syrup
1½ teaspoons olive oil
⅛ teaspoon floor black pepper
1 cup massive coconut chips or flakes
For the Brussels sprouts salad:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon apple butter
1 teaspoon dried thyme
¼ teaspoon dried sage, crumbled
¼ teaspoon crushed pink pepper flakes
¼ teaspoon salt
1 pound Brussels sprouts, finely shredded (about 8 cups)
½ cup toasted hazelnuts, roughly chopped
What you do:
- For the coconut bacon, preheat oven to 300 levels and line a half sheet pan with parchment paper or a silicone baking mat.
- In a big mixing bowl, whisk soy sauce, liquid smoke, maple syrup, oil, and pepper. Add coconut, and stir with a large spatula to coat flakes, being light to forestall coconut from breaking into small items.
- Pour contents, together with any extra marinade, into ready pan. Bake for about 28 to 32 minutes, stirring each 10 minutes or so to cook dinner evenly. The flakes can burn very simply, so hold an in depth eye on them. Cook dinner till deeply browned throughout and extremely fragrant. Take away sheet from oven and switch broiler to excessive.
- For the Brussels sprouts salad, in a medium bowl, whisk oil, vinegar, apple butter, thyme, sage, pink pepper flakes, and salt. Put aside.
- Unfold shredded Brussels sprouts on high of coconut bacon, utterly masking. Preserve sprouts in as even a layer as doable. Return to oven, inserting on higher rack to deliver nearer to broiler. Cook dinner for five minutes, till very evenly browned round edges.
- Into a big bowl, shortly switch heat sprouts and coconut bacon. Drizzle with oil combination and toss completely to mix. Prime with toasted hazelnuts and serve instantly.
