Make the Brussels sprouts. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. 

Place the Brussels sprouts in a large bowl. Add the oil and maple syrup and toss to coat. Sprinkle on the garlic and toss again to coat. Season with salt, black pepper, cayenne (if using) and garlic granules. Spread the Brussels sprouts over the prepared baking sheet in an even layer.

Roast for 15 minutes, then gently stir/flip the Brussels sprouts and roast for 10 to 20 minutes more, until lightly charred in some spots and fork-tender. I prefer to char them for a better flavour, but watch closely so they don’t scorch.

Meanwhile, make the coconut bacon. In a bowl, stir together the large-flake coconut, coconut aminos, maple syrup, salt, paprika, cayenne, and liquid smoke (if using). Scoop the coconut mixture into a large skillet and toast the coconut over medium heat, stirring frequently, for 5 to 10 minutes. You may want to turn on the cooker’s fan and open a window while it cooks, as the smoked aroma is quite powerful! Immediately remove the coconut from the pan and place it on a parchment paper-lined plate so it doesn’t stick to the skillet as it dries.

Spoon the Brussels sprouts into a serving dish. Sprinkle the coconut bacon on top. Season with additional salt, pepper and garlic granules. Serve immediately.

Make it soya-free: Use coconut aminos instead of tamari.