Jump to recipe
Place a Brussels sprout at the top of a piece of bacon and roll up around so that it evenly wraps the sprout, depending on the size of your sprouts, you may want to only use half a slice of bacon for each.
Enjoy! ❤Rachel
..
Bacon Wrapped Brussels Sprouts
Weekend Game Day Snack Ideas coming at ya!
These are SUPER FUN appetizers to make if you’re entertaining a big crowd…they’ll be gone quick!
Are you a Brussels sprouts fan?
I wasn’t until 6 or 7 years ago…now I ABSOLUTELY love them and eat them many times each week!
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible.
Note: There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible.We believe there is a place for everything in moderation, and that we can still live a healthy lifestyle without being ULTRA ridged.
We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!
Makes 10-12 snack-size servings
Makes 10-12 snack-size servingsIngredients:
- 1 lb. Brussels sprouts (choose larger ones if possible)
- 12 oz. thin-sliced nitrate-free bacon
- 2 tsp sea salt
Instructions:
Wash the Brussels sprouts under cold running water, trim the ends and remove any yellow leaves. Bring a pot of water to a boil over medium-high heat.
Add salt, and wait a few minutes for the water to boil. Carefully add in the sprouts and boil for 3-4 minutes or until just tender and bright green. Once the sprouts are done, remove from the heat and drain well.
Allow them to cool until easy to handle. Preheat your oven to 400 degrees f. Then line a baking sheet with parchment paper or a silicone mat.
Allow them to cool until easy to handle. Preheat your oven to 400 degrees f. Then line a baking sheet with parchment paper or a silicone mat.Place a Brussels sprout at the top of a piece of bacon and roll up around so that it evenly wraps the sprout, depending on the size of your sprouts, you may want to only use half a slice of bacon for each.Repeat until finished with all the sprouts and bacon, then place them on the prepared baking sheet, with the seam side down. Bake for 15-20 minutes until bacon is golden crisp. Remove from the oven and place on a paper towel-lined plate, to drain any excess grease.Serve immediately and enjoy! You can store the wrapped-pieces in an air-tight container for up to 3 days and reheat just before serving.
Repeat until finished with all the sprouts and bacon, then place them on the prepared baking sheet, with the seam side down.
Bake for 15-20 minutes until bacon is golden crisp. Remove from the oven and place on a paper towel-lined plate, to drain any excess grease.
Serve immediately and enjoy! You can store the wrapped-pieces in an air-tight container for up to 3 days and reheat just before serving.Enjoy! ❤Rachel
Ingredients
- 1 lb. Brussels sprouts (choose larger ones if possible)
- 12 oz. thin sliced nitrate free bacon
- 2 tsps sea salt
Instructions
- Wash the Brussels sprouts under cold running water, trim the ends and remove any yellow leaves.
- Bring a pot of water to a boil over medium-high heat.
- Add salt, and wait a few minutes for the water to boil. Carefully add in the sprouts and boil for 3-4 minutes or until just tender and bright green.
- Once the sprouts are done, remove from the heat and drain well.
- Allow them to cool until easy to handle.
- Preheat your oven to 400 degrees f. Then line a baking sheet with parchment paper or a silicone mat.
- Place a Brussels sprout at the top of a piece of bacon and roll up around so that it evenly wraps the sprout, depending on the size of your sprouts, you may want to only use half a slice of bacon for each.
- Repeat until finished with all the sprouts and bacon, then place them on the prepared baking sheet, with the seam side down.
- Bake for 15-20 minutes until bacon is golden crisp.
- Remove from the oven and place on a paper towel lined plate, to drain any excess grease.
- Serve immediately and enjoy!
- You can store the wrapped-pieces in an air-tight container for up to 3 days and reheat just before serving.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 lb. Brussels sprouts (choose larger ones if possible)
- 12 oz. thin sliced nitrate free bacon
- 2 tsps sea salt
Instructions
- Wash the Brussels sprouts under cold running water, trim the ends and remove any yellow leaves.
- Bring a pot of water to a boil over medium-high heat.
- Add salt, and wait a few minutes for the water to boil. Carefully add in the sprouts and boil for 3-4 minutes or until just tender and bright green.
- Once the sprouts are done, remove from the heat and drain well.
- Allow them to cool until easy to handle.
- Preheat your oven to 400 degrees f. Then line a baking sheet with parchment paper or a silicone mat.
- Place a Brussels sprout at the top of a piece of bacon and roll up around so that it evenly wraps the sprout, depending on the size of your sprouts, you may want to only use half a slice of bacon for each.
- Repeat until finished with all the sprouts and bacon, then place them on the prepared baking sheet, with the seam side down.
- Bake for 15-20 minutes until bacon is golden crisp.
- Remove from the oven and place on a paper towel lined plate, to drain any excess grease.
- Serve immediately and enjoy!
- You can store the wrapped-pieces in an air-tight container for up to 3 days and reheat just before serving.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
