Bacon Wrapped Brussels Sprouts

Bacon-Wrapped Brussels Sprouts

Seafood has become so expensive that beloved bacon-wrapped scallops have been eliminated from many people’s budgets. However, if you swap the bivalves for Brussels sprouts—a natural with bacon—you’ve got a tasty hors d’oeuvre destined to become a new holiday tradition. For an easy dip, you could serve them with bottled blue cheese dressing. Makes 24
Ingredients:
12 slices bacon (not thick-cut), halved lengthwise
24 Brussels sprouts, trimmed
24 toothpicks
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper to taste
2 tsp (10 mL) coarsely chopped rosemary
2 tbsp (30 mL) honey
1 tbsp (15 mL) white or red wine vinegar
2 tbsp (30 mL) water

Directions:
Preheat oven to 400°F (204°C).

Working one at a time, wrap a piece of bacon around a Brussels sprout, secure with toothpick and place in a casserole dish just large enough to hold all wrapped sprouts snugly. Repeat with remaining bacon and Brussels sprouts. Drizzle with olive oil. Season lightly with salt and generously with pepper.

Bake for 20 minutes. Remove from oven and gently loosen with a spatula. Sprinkle with rosemary and drizzle in honey, vinegar and 2 tbsp (30 mL) water. Bake until sprouts are tender and bacon is crisp, about 20 minutes more.

Remove from oven. Using a pastry brush, brush sprouts with liquid in pan. Let sit for 10 minutes—they will be very hot—before serving. Remove toothpicks, if desired.