The OG of Thanksgiving appetizers is here! One of favorite, easiest and best crowd pleasers! We whip this one often and judging by how quickly the plate is cleared, they are always a hit!
Balsamic and Bacon Wrapped Brussels Sprouts
Servings: 2 dozen
- 24 medium sized brussels sprouts about 1 lb.
- 12 slices bacon regular thickness
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- ½ tsp kosher salt
- Fill a medium pot ¾ full with water and add enough salt so that it tastes as salty as the ocean. Bring to a boil. Trim the root end of the Brussels ⅛ inch. When water comes to a boil, lower Brussels and blanch for 4-5 minutes, under tender. Transfer Brussels to an ice bath or run under cold water to stop the cooking. Pat dry.
- Prepare a baking sheet with parchment and preheat the oven to 375. Cut bacon slices in half widthwise. Wrap each Brussels sprout with a piece of bacon, overlapping ends of bacon. Use a toothpick to hold bacon together, pressing through bacon and into sprout. Place on a baking sheet and repeat with the remaining Brussels.
- To make glaze, pour vinegar in a small sauce pot and bring to a simmer. Let vinegar simmer and reduce for 3-4 minutes, stirring occasionally, until it reaches a syrupy consistency. Remove from heat and whisk in olive oil, maple syrup, dijon, and salt until smooth. Drizzle sauce over Brussels and bake for 15-20 minutes or until bacon crisps. Drizzle with any remaining sauce and let cool slightly before serving.