Bacon Wrapped Brussel Sprouts

Preheat oven to 400F. Place each bacon wrapped Brussels sprout onto a foil lined baking sheet this will make it so much easier to clean up.

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Add salt and wait a few minutes for the water to boil.

Bacon wrapped brussel sprouts. Brush with some of the maple syrup. Dunk each bacon-wrapped sprout. Season one side of the bacon with BBQ seasoning.

Arrange the skewers on a baking sheet as you go. Wrap a slice of bacon around each brussel sprout and place it seam side down on the baking dish. Bake the Brussels sprouts in a 400ºF oven for 10 minutes.

Slice the bacon into thirds. After 10 minutes remove the Brussels sprouts. Wrap each brussel sprout in half strip of bacon.

Wrap each half slice of bacon around the brussels sprouts seasoned side facing out and secure the bacon. Wrap each Brussels sprout in a slice of bacon and secure with a toothpick. Bring a pot of water to a boil over medium-high heat.

Place seam-side down on a wire rack over a sheet pan a broiler pan works well too. Preheat oven to 400F. Cut bacon in half crosswise then brush bacon with syrup mixture.

Wash the Brussels sprouts under cold running water trim the ends and remove any yellow leaves. Cut the slices of bacon in half. Stir the glaze together in a bowl and brush on the strips of bacon.

Wrap the bacon around the Brussels sprouts then secure with a skewer. Cut the bacon strips in half crosswise and place on a clean flat surface. Roll up brussel sprout inside of bacon using the full piece of bacon to wrap then place.

Wrap each brussels sprout half with a piece of bacon. Place a brussel sprout at the top of a piece of bacon. Bake for 20 minutes or until the bacon.

Brush the tops of bacon. In a large bowl toss brussel sprouts in olive oil with salt and pepper. Its served alongside a balsamic mayo dip.

To make bacon wrapped brussel sprouts. Brussels sprouts are individually wrapped in bacon slices then roasted until the sprouts are meltingly tender and the bacon is crispy. Carefully add in the sprouts and boil for 3.

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