Brussels Sprouts Wrapped in Bacon with Lemon Sauce
by Editorial Staff
Bacon-Wrapped Brussels Sprouts, Oven-Baked Most recipes for bacon-wrapped Brussels sprouts recommend securing everything with a toothpick, but we won’t be using this method. If you put the bacon rolls seam side down on a baking sheet, they will seal in the hot oven. The maple syrup frosting will make every bite sweet and caramelly.
Cook: 55 minutes
Servings: 6
Ingredients
- 18 medium-sized Brussels sprouts (about 670 gr.)
- 340 g bacon (about 18 slices)
- 0.25 tablespoon maple syrup and an additional 0.5 for serving
- 0.5 tablespoon. mayonnaise
- 2 teaspoon lemon juice and zest of half a lemon
- Crushed red pepper flakes
Directions
- Preheat oven to 200 ° C.
- Cut off the ends of the stems at the Brussels sprouts and cut the inflorescences in half. Place in a medium bowl and stir with 1 teaspoon. salt.
- Brush with about half the maple syrup, then cut in half diagonally. Wrap each slice of kale with one stripe of syrup-smeared bacon, so the seam is on the flat side.
- Place the rolls, seam side down, on a rimmed baking sheet, a short distance from each other. Spread some extra syrup on the rolls and sprinkle with black pepper on top.
- Bake, unrolling the baking sheet after 15 minutes of cooking, until the bacon is crispy and the cabbage soft when pierced with the tip of a knife, for a total of about 30 minutes. Combine the mayonnaise, most of the lemon zest, and all of the juice in a small serving bowl.
- Sprinkle the remaining zest on top. Pour in about 0.5 tablespoon. syrup in another bowl and add black pepper and red pepper flakes to taste. Transfer the cabbage to a platter and serve with mayonnaise sauce and pepper syrup.
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