Bacon-Wrapped Balsamic Brussels Sprouts Recipe: It turns out that the answer to the question “Is there not a single food that does not taste better when it is wrapped in bacon?” is “NOPE.” In this particular instance, at least! As an appetiser, a side dish, or a recipe for “just because I love you,” Bacon Wrapped Brussels Sprouts are the recipe that is setting us on fire.
Today’s bacon wrapped Brussels sprouts skewers are evidence that even the most controversial of vegetables can garner universal approval with the help of a few key ingredients. These skewers are a louder and prouder cousin to the previously mentioned Bacon Brussels Sprouts. On the other hand, I’m not just talking about the bacon (although, let’s be honest, the bacon is the star of the show here, just like it is with these Bacon Wrapped Asparagus).
Bacon-Wrapped Balsamic Brussels Sprouts Recipe
On the other hand, what is a star without the accompanying cast? In addition to bacon, this recipe makes a delicious use of the flavour lessons learned from these Balsamic Brussels Sprouts and my go-to Sauteed Brussels Sprouts. Both of these recipes use a touch of balsamic vinegar to prevent the Brussels sprouts from tasting bitter due to the fact that Brussels sprouts require acid in order to taste their best.
We have the sweet note of maple syrup to counterbalance the vinegar, and we also have a kick of cayenne pepper. If you prefer, you can make bacon wrapped Brussels sprouts with honey instead of maple syrup. On a skewer, the final product is a slam dunk performance. These bacon-wrapped beauties are so delicious that even the people in your life who are resistant to the idea that roasted Brussels sprouts can have a flavour similar to candy will be unable to resist eating them.
Ingredients
- 1/4 cup pure maple syrup
- 4 teaspoons balsamic vinegar
- 1/4 teaspoon cayenne pepper
- 12 strips of bacon (thinner is better) each strip cut in half crosswise
- 12 Brussels sprouts (about 8 ounces) ends trimmed and halved from stem to end
- Flaky sea salt
Also See:
Zingy Honey Almond Nougat With Lemon And Ginger Recipe
Instructions
- Put the oven on to 375 degrees Fahrenheit first. The use of aluminium foil to line a baking dish or a baking sheet with a rim is recommended.
- Take a small bowl and combine the cayenne pepper, balsamic vinegar, and maple syrup by stirring them together.
- Using a clean cutting board, arrange the bacon strips that have been cut in half on a surface that can be used for work.
- A light coating of the maple mixture should be applied to one side of each strip. A half of a Brussels sprout should be placed in the middle of a strip of bacon with the cut side facing down.
- To ensure that the two ends overlap, you should first pick up each end and then fold it in towards the centre. Using a toothpick, secure the mixture, and then transfer it to the baking sheet.
- Follow the same procedure with the remaining Brussels sprouts. The easiest way to apply additional maple mixture to each bacon-wrapped sprout is to briefly dunk and roll each sprout in the bowl containing the maple mixture; make sure to shake off any excess.
- You can also brush or spoon additional maple mixture over each sprout. Add some flaky salt to the sprouts that have been wrapped in bacon.
- The Brussels sprouts should be baked for twenty to twenty-five minutes, or until the bacon is crisp. Place on a serving plate and allow to cool for a few minutes before serving. Warm up and enjoy.
Make ahead tips
Prepare without baking is the first option. Once the bacon strips have been brushed, wrap them around the Brussels sprouts in accordance with the instructions. In the refrigerator for up to four hours. Allow the temperature to reach room temperature just before baking.
Apply the remaining maple balsamic mixture to the exterior, and then proceed with the cooking process as directed. Bake and reheat is the second option. The bacon should be baked until it is almost as crisp as you would like it to be.
Immediately prior to serving, finish baking or reheat at 350 degrees Fahrenheit. To put away. Keep leftovers in the refrigerator for one to two days. In order to reheat. Reheat the sprouts in the oven at a temperature of 350 degrees Fahrenheit.