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

  1. Preheat oven to 200 ° C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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