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
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.