Bacon Wrapped brussels sprouts
Oh what a heavenly hors d’oeuvre!
I found a recipe to make this with maple syrup and a maple dipping sauce, but I prefer a tangy salty flavor over something sweet. So I made my own recipe, using plenty of lemon, and decided to skip any dipping sauce. These are really yummy on their own so why add all the extra calories?
Just roasting the sprouts and bacon seemed like it would be bland, so I made something to soak them in, that would season them and add some acidity. The boys LOVED them! My 9 year old loaded up his Thanksgiving dinner plate with them, and had more sprouts on his plate than turkey!
To get started making these awesome little bacon-covered gems, I trimmed the stem end of the sprouts, and removed any loose petals.
Then I tossed them in a bowl of lemon juice with minced garlic and salt I had already made, and allowed to sit to absorb the yummy garlic flavor. (Recipe is at the bottom of this post.)
While the sprouts sat in lemon juice, I cut the bacon in half, so they’d be a better length for wrapping the sprouts.
Next I wrapped each sprout in a half slice of bacon, secured them with a toothpick, and sat them on a cooking sheet.
Then I squeezed the other half of lemon over them, and cracked a little pepper on top.
Into the oven they went!
I set them on a paper towel on a plate to cool.
Git in my belly!