Introducing: your new favorite way to eat Brussels sprouts. I barely had time to take pictures before my husband and I ate all of these little gems. The bacon gets perfectly crispy, the Brussels sprout gets soft with a few crackling leaves poking out, and the tangy dipping sauce ties this dish together. Need I say more?
This side dish is a perfect finger food for your upcoming Friendsgiving. They stay delicious at room temperature, which is a must. You don’t want something that has to be heated up in your hosts already full oven when you get there. Pop in some tooth picks and I guarantee these will be the first things gone. The Brussels sprouts elevate this dish to a new level that will even satisfy your hipster, foodie friend. It’s a grown up version of green bean bundles, without all the added sugar (I like my holiday sugar to be in pie form). Best part: it could not be easier.
Do not skip the dipping sauce! It is worth it.
Bacon Wrapped Brussels Sprouts
12 oz bacon, cut in half
12 Brussels Sprouts, halved
1/2 cup mayonnaise
1 Tablespoon balsamic vinegar
1/4 teaspoon garlic powder
- Preheat oven to 400°.
- Line large rimmed sheet pan with parchment paper.
- Wrap bacon around Brussels sprouts and place on parchment paper, seam down.
- Bake for 25 minutes or until bacon is crispy and Brussels sprout soft.
- Combine mayonnaise, vinegar, and garlic powder in a small serving bowl.