Ingredients
Main Ingredients
- 1 lb Brussels sprouts (trimmed and halved) Choose firm and bright green sprouts for best quality.
- 8 slices thick-cut bacon
- ¼ cup pure maple syrup
- 2 tablespoons Sriracha sauce Adjust amount for desired spiciness.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- to taste Salt and pepper
- Toothpicks (for securing bacon)
Method
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until well coated.
- Cut each slice of bacon in half and wrap a half slice around each Brussels sprout, securing with a toothpick.
- In a small bowl, whisk together the maple syrup and Sriracha sauce until combined.
Baking
- Place the wrapped sprouts seam side down on the prepared baking sheet and bake for 20 minutes.
- Remove from the oven and brush the maple Sriracha glaze over each sprout.
- Return to the oven and bake for an additional 10-15 minutes until the bacon is crispy.
- Let cool for a few minutes, remove toothpicks, and arrange on a serving platter.
- Drizzle any remaining glaze over the top and enjoy warm.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 16gSaturated Fat: 6gSodium: 700mgFiber: 4gSugar: 5g
Notes
Leftover Bacon Wrapped Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through to restore crispiness. Try adding Parmesan cheese or crushed red pepper for extra flavor.
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