Sprouts with a surprise.
As I’ve said in past post, it’s just been in recent years that I even tried Brussels Sprouts. I always thought it was too much trouble chasing these little balls of cabbage like vegetable around a plate before spearing it and trying to eat the whole thing in one bite.
I happened upon Rick Souder’s website while looking for some food photography pictures and found the best of both worlds, food pictures and recipes all in one location. What a gold mine. His recipe for the sprouts looked interesting and the fact that they were wrapped in bacon made them even more appealing. I decided to add a little sweetness to his recipe though and added dried figs hiding under the bacon and they also got a drizzle of a good balsamic vinegar to finish them off.
If you are looking for a new appetizer to try out this Spring or Summer for a party, please give this a try and if you do leave a comment below and let me know what you think or if you have any changes. (The comment section is at the bottom of the recipe below the Facebook and Pinterest logos.) You can also use those buttons to post my recipes to Facebook or Pinterest.
BLAST FROM THE PAST: Another favorite appetizer of mine is Rosemary and The Goat appetizer. That is the name of the recipe and where the blog name came from. The recipe is nothing more than goat cheese covered in rosemary and olive oil. Hope you will try it.
I used dried figs. The big ones I cut into slices, smaller ones I just cut in half.
Place fig piece on top of halved brussels sprouts, wrap with half piece of bacon and put seam side down on baking sheet.
After they have baked about 30 minutes and the bacon is getting crisp remove from oven and brush with a little bbq sauce.
Bacon Wrapped Brussels Sprouts
- 1 – 12oz bag brussels sprouts (or
- 1/2 c. dried figs
- ½ lb of bacon we used thick cut, peppered bacon
- ½ cup bbq sauce
- Balsamic vinegar optional for drizzle
Preheat oven to 375º F.
Cut the bacon in half lengthwise. Depending on the size of your brussels sprouts (for ours we just cut the strips of bacon in half.) If you have larger brussels sprouts like we did, feel free to cut them in half also. Then wrap each brussels sprout with a slice of bacon. Either secure with a tooth pick or place on the baking sheet seam down.
Bake for 30 minutes or until the bacon is crisp. (You may want to flip or rotate half way through.) Remove from the oven and spread each brussels sprout with BBQ sauce. Place back in the oven for 5 minutes. drizzle with a little balsamic vinegar if you have it in your pantry.
Adapted from Shelly Ruybalid