Sexy Sprouts


    500g Brussels sprouts, trimmed

    2 tbsp rapeseed oil

    200g vacuum-packed chestnuts,

    chopped in half

    1 tsp fennel seeds

    handful dried cranberries

    1 lemon, zest only

    For the coconut ‘bacon’ bits:

    100g coconut flakes

    2 tbsp maple syrup

    1 tbsp sweet smoked paprika

    2 tbsp soy sauce

    1 tbsp coconut oil

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Other serves 4

Even if you're not usually a sprout lover, I promise you will love these. Topping them with coconut ‘bacon’ bits just takes them to the next level. From: Vegan Christmas by Gaz Oakley (Quadrille, £15); photography by Simon Smith.

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Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with nonstick baking paper.


First up, make the coconut ‘bacon’ bits. Put all the ingredients in a mixing bowl and stir well to coat the coconut flakes. Spread them out evenly over the lined baking tray and bake for 10-15 minutes, or until golden and crisp. Stir the coconut on the tray a couple of times during cooking to avoid it burning (which it can easily do).


For the sprouts, bring a large saucepan of water to the boil. Gradually add the sprouts, making sure the water keeps at a rolling boil, and cook until tender and a vibrant green colour, usually around 3-4 minutes.


Once the sprouts are cooked, drain and place them onto a tray lined with kitchen paper to soak up excess water, if cooking straight away. Alternatively, you can chill the sprouts in the fridge at this stage until you’re ready to flavour them up just before serving.


Before serving, heat the rapeseed oil in a large work over a high heat. Add the sprouts and sauté them for 2 minutes, then add the rest of the ingredients and continue to cook over a high heat, stirring often, for 3 more minutes. A little colour on the sprouts adds great flavour.


Once your sprouts are nicely coloured, throw in a handful of coconut ‘bacon’, saving the rest to sprinkle on top once you’ve dished up.

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