Balsamic and Bacon Wrapped Brussels Sprouts
An easy & delicious appetizer that’s sure to please kids and adults alike! Even those who claim to not like Brussels Sprouts will eat this one up!
Makes 1 1/2 - 2 dozen
Ingredients:
3/4 lb Brussels sprouts
12 slices hickory or regular bacon
1/3 cup balsamic vinegar
1/4 cup olive oil
2 Tbsp maple syrup or honey
1 Tbsp Dijon mustard
1 tsp kosher salt
Toothpicks
Directions:
Fill a large stockpot roughly 3/4 full with water. Heat over high heat until boiling. Steam Brussel sprouts in steaming tray with lid on. If you don’t have a steaming tray, place a strainer in your pot, resting handles on the pot. Ensure that water doesn’t seep into bottom of steaming tray or strainer and cover the pot or strainer. Steam for 5 minutes. Do not overcook!
While steaming, fill a large mixing bowl with water and ice, roughly 2/3 full. Once sprouts are done steaming, drain and place in mixing bowl filled with ice water. The ice bath will stop the cooking and keep the tenderness and bright green color. Leave in ice for a few minutes. Drain water out of mixing bowl and lay Brussels sprouts out on a kitchen towel. Pat dry.
Trim bottom stem off Brussels sprouts. Do not trim too much as you want sprout to stay together.
Lay bacon out on cutting board. Cut each slice into halves widthwise. Wrap each Brussels sprout with piece of bacon, overlapping ends of bacon. Use toothpick to hold bacon together, pressing through bacon and into sprout. Lay wrapped sprouts on a cookie sheet covered with parchment paper or sprayed with nonstick cooking spray.
Preheat oven to 375 degrees.
Combine balsamic vinegar, oil, syrup or honey, mustard and salt in a small saucepan. Whisk together. Heat on high heat until slightly boiling. Turn heat down to low and cover. Simmer 10 minutes or until sauce thickens slightly. Whisk occasionally in pan.
Using a pastry brush or spoon, drizzle sauce over top of Brussels sprouts. Bake 20 minutes or until bacon crisps. Drizzle any remaining sauce over top.