1 For the bakon, preheat oven to
150°C fan-forced. Line a large baking
tray with baking paper. Combine all
ingredients in a large bowl and toss
to coat the coconut flakes or konjac
noodles. Transfer to the prepared
tray. 2 Bake for 8–12 minutes,
checking regularly. 3 For the brussels
sprouts, bring a large pan of water to
the boil. Add the brussels sprouts,
then cover and boil for 5 minutes.Drain and set aside. 4 Heat oil in a
large non-stick saucepan over high
heat. Add brussels sprouts, almonds
and garlic and sauté for 4 minutes or
until brussels sprouts are golden in
parts. 5 Transfer to a serving plate
and scatter over the konjac or coconut
bakon and dill. Drizzle with lemon
juice and a little extra olive oil and
sprinkle with salt and chilli flakes,
to taste. Serve with lemon wedges.BRUSSELS SPROUTS
WITH BAKON
SERVES 2–3
350g brussels sprouts, trimmed
and halved
1 tbsp olive oil, plus extra to serve
2 tbsps slivered almonds
1 garlic clove, finely sliced
1 tbsp dill fronds, chopped
1 tbsp lemon juice, freshly squeezed
chilli flakes, to serve
lemon wedges, to serve
BAKON
1 cup coconut flakes or konjac noodles
¼ tsp liquid smoke
2 tsps tamari or soy sauce
1 tsp maple syrup or coconut sugar
1 tsp olive oil
¼ tsp smoked paprika
NOTE
Liquid smoke can be bought
in specialty-food stores and
konjac noodles can be found
in Asian supermarkets.
Or find both online.marieclaire.com.au (^) | 181
LIFESTYLE