For those of you who liked my post “So You Say You Don’t Like Brussels Sprouts“, you are going to love this. I personally love Brussels sprouts but I’ve found that if I add bacon, I can get pretty much anyone to eat them. These are good as an appetizer or a side dish, and the most awesome thing is that they can be prepared ahead of time and stored in the fridge so all you have to do is pop them in the oven.
Bacon Wrapped Roasted Brussels Sprouts
15 Brussels Sprouts, destemmed and cut in half lengthwise
2 cloves minced garlic
1 teaspoon fresh thyme
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
pinch of fresh lemon zest
10 pieces of thick cut bacon, cut into thirds
Preheat oven to 400 degrees. In a large bowl, mix together oil, garlic, thyme, lemon zest, pepper and salt. Toss mixture together with Brussels Sprouts until they are fully coated. Wrap each sprout in bacon, insert a toothpick and place on an ungreased glass baking pan, seam side down. At this point, you could cover the pan in plastic wrap and store in the refrigerator over night. Otherwise, proceed: Bake in the oven 35-40 minutes or until bacon is cooked.
A special thanks to Larry’s Produce in Green Valley for having these gorgeous Brussels sprout stalks!