Most bacon-wrapped Brussels sprouts recipes 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.
- 18 medium Brussels sprouts (about 1 1/2 lbs)
- Kosher salt and freshly ground black pepper
- 1 12-oz package center-cut bacon (about 18 strips)
- ¼ cup pure maple syrup, plus 1/2 cup more for serving
- ½ cup mayonnaise
- Zest of 1/2 lemon, plus 2 tsp juice
- Crushed red pepper flakes
1. Preheat the oven to 400ºF. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
2. 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 a 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.
3. 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.
4. Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
For more recipes like this visit foodnetwork.ca
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