Brussels Sprouts Wrapped in Bacon
An easy holiday appetizer made with Brussels Sprouts wrapped in bacon that's great finger food for your next Christmas party
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 24 servings
- 1 lb brussels sprouts
- 12 ounces center cut bacon this is an approximation - you need 1 slice of bacon per brussels sprout so make sure you count both
- 1/2 cup honey
- 1/2 cup Filippo Berio Balsamic Vinegar
- 1/2 teaspoon ground black pepper
Preheat the oven to 400 degrees F. Prepare a sheet pan with a piece of parchment paper.
In a large bowl, beat the honey, pepper, and Filippo Berio balsamic vinegar until combined.
Trim each brussels sprout, removing any loose or ugly leaves and taking a thin slice off the bottom of it to remove any toughness to the bite after cooking.
Slice each sprout in half, placing it into the honey/vinegar bowl as you go. Once all of the brussels sprouts halves are in the bowl, toss to combine.
While the brussels sprouts are sitting in the honey and vinegar post-toss, cut each strip of bacon in half "short-ways", which is to say you should have two shorter strips of bacon after the cut, and not two thinner strips that are the same length.
Wrap each brussels sprout half with bacon with the "seam" of the bacon facing the cut half, and place it seam / cut side down on the pan.
Bake the wrapped brussels sprouts for 35 minutes, or until the bacon has cooked through ( this can vary wildly based on the thickness of bacon you use. 25 min for very thin bacon or up to 45 min for extra thick cut, but 35 was just perfect for the center cut medium thickness bacon I used ).
After allowing them to cool on the pan for about 10 minutes, turn each sprout over and stick through with a skewer to serve.