Sunday, December 2, 2012

Bacon-Wrapped Brussel Sprouts

I've never posted recipes here; that's not what I started this blog for. But like many of you, I have recently become obsessed with Pinterest so crafts and recipes have become my life (in line behind my children, naturally), and these were really too good to not share. Charming Husband actually suggested I make these, but since I did all of the actual work I'm taking 98% of the credit. Because I can. If you don't all ready love Brussel sprouts, you will now. If you have to eat vegetables, they might as well be covered in bacon.

Here is what you will need:

1lb of bacon- I used the thin sliced
30 or so Brussel sprouts
30 or so Tooth picks

If you are like me and you live in the sticks, you may buy Brussel sprouts like this, still on the stalk. If this is the case, I'm sorry. Slice off what you need and save the rest for later. If you are normal and live where the sell Brussel sprouts already off the stalk, then this whole thing will take you 10 mins less than it took me.

You will want to soak the toothpicks in water for at least an hour before you use them to avoid starting a fire in your oven. If you don't mind the occasional oven fire you can go ahead and skip this step.

Cut each strip of bacon in half.

Wrap 1/2 of a piece of bacon around each Brussel sprout. Shove a tooth pick in at the end to hold the bacon in place. Since the Brussel sprouts are uncooked they will be pretty hard so the toothpick will go in just far enough to keep the bacon from unravelling.

Place on baking pan, toothpick up. Bake at 375 for about 50 mins or so. Let cool before eating, even if you are really excited to eat them like I was. Just trust me on this one. They'll be really freaking hot on the inside.


hol said...

Love these. I use turkey bacon and like to dip them in cream style horseradish. Never soaked my toothpicks, never started a fire.

Annie D said...

Good to know!! We tend to star fires when others wouldn't, so I err on the side of caution ;). I definitely need to figure out a good dipping sauce, I'm thinking a lemon aoli?