BACON-WRAPPED BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: bacon, brussels sprouts, maple syrup, black pepper
Provided by Jordan Kenna
Categories Appetizers
Yield 4 servings
Number Of Ingredients 4
Steps:
- Lay out stips of bacon on a clean cutting board or other clean flat surface.
- Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper.
- Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable.
- Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
- Bake at 350˚F (180˚C) for 20-25 minutes or until bacon is done and thoroughly cooked.
- Remove from baking tray and place on paper towels to remove excess bacon fat.
- Enjoy!
Nutrition Facts : Calories 572 calories, Carbohydrate 4 grams, Fat 42 grams, Fiber 0 grams, Protein 41 grams, Sugar 0 grams
BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP
Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
- Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
- Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
- Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
BACON-WRAPPED BRUSSELS SPROUTS
Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Season brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet.
- Bake, flipping halfway through, until bacon is crisp and sprouts are browning in places, about 45 minutes.
- Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.
- Let sprouts cool 10 minutes before serving with dipping sauce.
BACON WRAPPED BRUSSELS SPROUTS
Great appetizer. Quick and easy to do. Serve with a Creamy Mustard Sauce (recipe below). This is from the November 2008 Southern Living Magazine.
Provided by mary winecoff
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Microwave 10 bacon slices in batches, between paper towels at HIGH for 1 1/2 minutes. Cut slices in half crosswise.
- Wrap bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake for 20 to 25 minutes or until bacon is crisp and Brussels sprouts are tender. Serve with Creamy Mustard.
- Creamy Mustard Sauce: Stir together all ingredients. Makes 1/2 cup.
Nutrition Facts : Calories 114.7, Fat 10, SaturatedFat 4.2, Cholesterol 19, Sodium 152.9, Carbohydrate 4, Fiber 1, Sugar 2, Protein 2.9
BACON-WRAPPED BRUSSELS SPROUTS
Wrap your brussel sprouts in delicious bacon for a twist of flavor in this Bacon-Wrapped Brussels Sprouts recipe. This is the perfect holiday party appetizer for a pop of green on your platter and a mouthful of flavor for your palate when you try these Bacon-Wrapped Brussels Sprouts.
Provided by My Food and Family
Categories Vegetable Recipes
Time 40m
Yield 20 servings
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Place bacon, in batches, in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 1-1/2 min. (Bacon will not be done.)
- Spread bacon with mustard. Place 1 Brussels sprout half, cut side up, on center of each bacon piece; fold ends of bacon over sprout. Place, seam side down, on rimmed baking sheet. Repeat with remaining bacon and sprout pieces.
- Bake 20 to 25 min. or until bacon is crisp and sprouts are tender.
Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 2 g
GRILL BASKET BACON-WRAPPED BRUSSELS SPROUTS
There are two key elements for success when making these irresistible little salty-sweet Brussels sprouts. First, they need to be cooked slowly over indirect heat so that the fat from the bacon can render lazily (and not cause flare-ups), crisping them to perfection. This also infuses a subtle smoky flavor that you would not otherwise get from the oven. Second, cooking them in a meatball grill basket holds the sprouts in place and keeps the bacon from shrinking too much and unraveling.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
- Add the Brussels sprouts to a medium bowl and toss with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cut each strip of bacon in half widthwise so you have 12 shorter pieces. Brush both sides of each piece of bacon with maple syrup, then season with a few grinds of pepper.
- Wrap each Brussels sprout in one piece of bacon and place seam-side down into a cavity of a 12-cavity meatball grill basket. Close and clasp the grill basket according to the manufacturer's directions. Place the grill basket onto the indirect heat section of the grill, making sure that the bacon seam is facing down. Cover the grill and cook until the bacon fat is rendered, the Brussels sprouts are tender and the bacon is crispy, 45 to 50 minutes.
- Meanwhile, mix the mayonnaise with the lemon juice in a small bowl until smooth. Line a baking sheet with paper towels place a wire rack on top.
- Transfer the grill basket to the prepared wire rack. Let sit for 5 minutes, then unclasp and transfer the Brussels sprouts to a platter. Serve warm with the mayo mixture on the side.
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AWESOME BACON WRAPPED BRUSSELS SPROUTS - THE RECIPE …
From therecipecritic.com
5/5 (4)Calories 222 per servingCategory Appetizer, Snack
- Preheat oven to 400 degrees. Line a a baking sheet with parchment paper or aluminum foil and set aside. Trim the stem ends of the Brussels sprouts and put into a medium bowl. Sprinkle with salt and pepper.
- Cut the bacon in half and wrap each brussels sprout with bacon and secure with a toothpick. Lay them onto the baking sheet.
- In a small bowl whisk together the maple syrup and brown sugar. Brush on top of the Brussels sprouts.
- Bake for 30 minutes tossing them half way through until the bacon is crisp and Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish.
CRISPY BACON-WRAPPED BRUSSELS SPROUTS RECIPE - PUREWOW
From purewow.com
2.8/5 Total Time 1 hrServings 8Calories 253 per serving
- Using a pair of kitchen shears, cut down the length of each piece of bacon to separate the darker half from the lighter, fattier half. Discard the lighter halves.
- Securely wrap each sprout in a bacon strip and place it, seam side down, on a foil-lined baking sheet. Season with pepper.
- Bake until the bacon is crisp and the Brussels sprouts are browning in places, 30 to 40 minutes. Drizzle the bacon-wrapped Brussels sprouts with honey and top with chives.
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- Wrap bacon around each brussels sprout half. Place seam side down on pan and sprinkle with brown sugar.
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Estimated Reading Time 3 mins
- Prepare Brussels sprouts by removing stems and any browned leaves. Slice any large pieces in half.
- Wrap each Brussels sprout in a piece of bacon and secure with a toothpick. Place on the prepared baking sheet.
- Bake for 10 minutes. Remove from the oven and dip in the barbecue sauce, return to the baking sheet and bake for an additional 10-15 minutes, until the Brussels sprouts are cooked through.
BACON WRAPPED BRUSSELS SPROUTS – WELLPLATED.COM
From wellplated.com
5/5 (1)Total Time 50 minsCategory AppetizerCalories 60 per serving
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet or a baking dish with aluminum foil.
- Arrange the halved strips of bacon on a work surface (a clean cutting board works well). Lightly brush each strip on one side with the maple mixture.
BACON-WRAPPED BALSAMIC BRUSSELS SPROUTS - MY CASUAL PANTRY
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5/5 (1)Total Time 30 minsCategory AppetizerCalories 442 per serving
- Preheat the oven to 400 degrees. Add the balsamic vinegar to a small bowl and the brown sugar to another. Set aside.
- Trim the Brussels sprouts, cutting the medium and large ones in half lengthwise. Leave the small ones whole. Dip the Brussels sprouts in the vinegar and then roll in the brown sugar. Then wrap each Brussels sprout with a piece of bacon. Arrange on a rack set over a sheet pan.
- Bake for 15-20 minutes or until bacon is browned and crisp. Brush the sprouts with extra balsamic vinegar. Garnish with shaved parmesan. Serve.
BACON WRAPPED BRUSSEL SPROUTS - THE GAY GLOBETROTTER
From thegayglobetrotter.com
4.9/5 (18)Calories 84 per servingCategory Appetizer, Side Dish
- Arrange bacon slices on a work surface. Brush with maple syrup and sprinkle with black pepper.
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- Slice each side of bacon in half horizontally and then slice each half in half again, vertically. You will end up with 4 thin strips of bacon when done (See video for an example).
- Brush each slice of bacon with the maple syrup. Wrap the bacon around the brussels sprouts and place on the baking sheet. Repeat until you have finished wrapping all the brussels sprouts in bacon.
- Brush the tops of the bacon wrapped sprouts with some more maple syrup and season with black pepper.
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5/5 (4)Calories 58 per servingTotal Time 50 mins
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- Wrap each half slice of bacon around the brussels sprouts, seasoned side facing out, and secure the bacon with a toothpick.
- In a bowl add the mayo, dijon mustard, and garlic. Stir until evenly mixed. Serve with the brussels sprouts as a dipping sauce.
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- Preheat the oven to 400 degrees F (204 degrees C). Place an oven-safe rack over a baking sheet.
- Lay out the short (halved) bacon pieces in a single layer. Brush with maple syrup. Sprinkle with cayenne pepper.
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- Wrap each brussels sprout in bacon. Start by placing the sprout on one end of the bacon and roll the bacon around the sprout and place on prepared baking sheet, making sure the end of the bacon is placed down.
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- Preheat oven to 400 degrees F. Prep a large baking sheet with edges {like a jellyroll pan, I used a stoneware large bar pan} - line it with unbleached parchment paper. Set aside.
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