Ingredients:

  • 1 lb (450g) Fresh Brussels Sprouts, ends trimmed and halved
  • 8 slices Thick-Cut Bacon
  • 2 Tbsp Olive Oil or Avocado Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/4 cup Balsamic Vinegar
  • 1 Tbsp Maple Syrup or Brown Sugar

Instructions:

  1. Trim and halve the Brussels sprouts. Toss them thoroughly in a mixing bowl with olive oil, salt, pepper, and garlic powder until evenly coated.
  2. Slice each strip of bacon lengthwise into two thin strips, resulting in 16 to 18 strips total.
  3. Take one seasoned Brussels sprout half (flat-side down) and wrap a strip of bacon tightly around its circumference. Secure the bacon end to the sprout using a toothpick inserted horizontally through the sprout.
  4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the bacon-wrapped sprouts seam-side or toothpick-side down, ensuring they do not touch.
  5. Bake for 15 minutes. Flip the wraps gently and return to the oven for another 5 to 10 minutes, or until the bacon is crispy and the sprouts are fork-tender and slightly caramelized. (Total cook time 20-25 minutes).
  6. While the sprouts are roasting, prepare the balsamic reduction. Combine balsamic vinegar and maple syrup in a small saucepan over medium heat. Simmer until the liquid reduces by half and coats the back of a spoon (about 5-7 minutes).
  7. Remove the toothpicks (if used). Drizzle the cooked sprouts with the optional Balsamic Glaze just before serving.