If you haven't toasted your pecans or made your coconut bacon yet (optional), do so first. Toast pecans by roasting in a 350 degree F (176 C) oven for 10-15 minutes or until golden brown.

In the meantime, trim Brussels sprouts and very thinly slice with a knife or use the sliding disc on your food processor to thinly shred.

Add sauce ingredients to a small bowl and whisk to combine. Set aside.

Heat a large, rimmed metal or cast-iron skillet over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.

Add Brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.

Remove lid and add sauce, pecans, and coconut bacon (optional). Continue cooking for 3-4 minutes more, stirring occasionally, or until Brussels sprouts are tender and slightly caramelized.

Serve warm as is or garnish with freshly chopped parsley (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.