These tender brussel sprouts from Vancouver’s local farmers market are delicious when sauteed with bacon from BC’s Gelderman Farms and deglazed with coconut water. Toss in a handful or two of bright, antioxidant-rich goji berries a couple minutes before serving for a refreshing and exotic super-food holiday side-dish.

• 1 stalk fresh, local brussel sprouts
• 2-3 pieces bacon
• 1 can (330ml) coconut water
• 1/2 – 3/4 c dried goji berries
• salt and pepper to taste
• parmesan flakes

Method:
Slice bacon and saute until slightly browned, add brussel sprouts and saute a couple minutes. Deglaze with 1/2 of the coconut water and allow to reduce, add remaining coconut water depending on how firm you like your brussel sprouts. Add the goji berries about 5 minutes before you remove from heat, season to taste.

Before serving, using a peeler peel flakes of parmesan cheese add about 1/2 c to the sprouts and allow to melt. Use remaining cheese flakes as a garnish when serving.