Bacon Wrapped Brussels Sprouts with Maple Syrup

By Marlenew

Ingredients

• 15 medium sized brussels sprouts, trimmed and tough exterior leaves removed
• 8 pieces bacon, halved (16 small pieces)
• 2 tablespoons maple syrup
• Freshly ground pepper

Details

Servings 30
Adapted from garnishwithlemon.com

Preparation

Step 1

Instructions
Bring a pot of water to a simmer. Add sprouts and cook for 8 minutes. Drain and set aside. Cut in half lengthwise when cool enough to handle.
Fry bacon until starting to brown but still pliable. (I cooked in batches so I didn't crowd the pan.) Drain bacon on paper towel and then slice each bacon piece in half lengthwise.
Return brussels sprouts to the same pan you cooked the bacon in and saute for 2-3 minutes. Remove from pan and wrap each sprout half with a piece of bacon. Secure with a toothpick. Repeat with remaining sprouts. Cover and refrigerate for up to 12 hours.
Preheat over to 400 degrees. Place skewers on a baking sheet and bake for 10-15 minutes or until bacon is crisp. (If brussels sprouts are cold from the fridge, it might take them a little longer to cook.)
Serve warm drizzled with maple syrup and sprinkled with ground pepper.

Bring a pot of water to a simmer. Add sprouts and cook for 8 minutes. Drain and set aside. Cut in half lengthwise when cool enough to handle.
Fry bacon until starting to brown but still pliable. (I cooked in batches so I didn't crowd the pan.) Drain bacon on paper towel and then slice each bacon piece in half lengthwise.
Return brussels sprouts to the same pan you cooked the bacon in and saute for 2-3 minutes. Remove from pan and wrap each sprout half with a piece of bacon. Secure with a toothpick. Repeat with remaining sprouts. Cover and refrigerate for up to 12 hours.
Preheat over to 400 degrees. Place skewers on a baking sheet and bake for 10-15 minutes or until bacon is crisp. (If brussels sprouts are cold from the fridge, it might take them a little longer to cook.)
Serve warm drizzled with maple syrup and sprinkled with ground pepper.