I found this recipe at Savory Tooth. I had all of the ingredients (love), and made it for my dinner the other evening.
I cleaned and prepped the Brussels Sprouts, cut the bacon in half and wrapped a half slice over each sprout secured with a toothpick.
Arranged on a sheet pan covered with parchment (really a best friend of mine – love parchment).
The dip – I varied it with much more balsamic vinegar than the recipe called for. I like it with more zip – and this had more zip. It worked out to be equal parts of mayo and vinegar.
Bake at 400 degrees for about 30 minutes or until the bacon is crispy, and the sprouts are soft.
My plate. Perfect. I love bacon, and the earthiness of the sprouts added a nice, meaty taste. The dip was tangy, and good amount of balance for the salty, bacon.
I will be making these again, and not just for an appetizer. I think you should try these if you aren’t sure about the sprouts. They are a good way to ease your way into loving this vegetable.
Blessings!
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