Bacon Wrapped Brussels
Bacon-wrapped brussels sprouts are the ultimate conversation starter. These bite-sized delights combine the earthy flavors of brussels sprouts with the savory crunch of bacon, resulting in an extraordinary dish that consistently earns rave reviews. Whether it’s for a holiday feast or a casual weeknight dinner, these tasty bites have earned their spot on my table time and again. They’re easy to prepare and can be enjoyed warm or at room temperature, making them ideal for parties.
Equipment
- Rimmed baking sheet
- Mixing bowl
- Measuring Cups
- spoons
Ingredients
- To whip up these delectable bacon-wrapped brussels sprouts gather the following ingredients:
- - 1 pound brussels sprouts halved if large
- - 1 tablespoon high-quality olive oil
- - Kosher salt and freshly ground black pepper to taste
- - 1 pinch red pepper flakes for a touch of heat
- - 2 tablespoons fresh thyme chopped
- - 1/2 cup grated parmesan cheese
- - 1 pound crispy bacon cut into thirds
- - 1/2 cup plain Greek yogurt
- - 1/3 cup buttermilk
- - 1 tablespoon dried chives
- - 1 teaspoon dried parsley
- - 1 teaspoon dried dill
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon onion powder
- - Optional: 1 tablespoon balsamic glaze for drizzling adds a sweet tang
- - Optional: Freshly squeezed lemon juice for brightness
Instructions
- As simple as it may seem, there’s something quite magical about turning these ingredients into a flavorful dish. Here’s how to get started on your bacon-wrapped brussels sprouts adventure:
Step 1: Prep Your Oven and Baking Sheet
- First things first, position your oven rack in the lower third of the oven. Go ahead and preheat it to 425°F (220°C). This temperature is critical for achieving the perfect crispiness on the bacon while roasting the sprouts to tenderness.
Step 2: Toss the Brussels Sprouts
- In a rimmed baking sheet, toss together the halved brussels sprouts, olive oil, and add a pinch of both salt and pepper, along with the red pepper flakes. The olive oil should coat each sprout evenly to promote proper roasting. Now, sprinkle over the chopped thyme and freshly grated parmesan. Give it another good toss to ensure everyone gets a taste of that cheesy goodness.
Step 3: Wrap with Bacon
- Now for the fun part! Take your bacon and cut each strip into thirds, depending on the size of your sprouts. Wrap each brussels sprout tightly with a piece of bacon and place them seam-side down on the baking sheet. Don’t worry if there’s a little overlap; it’ll just add to that crispy goodness!
Step 4: Roast to Perfection
- Pop the baking sheet into the oven on the lower rack. Roast the brussels sprouts for about 20 to 25 minutes or until the bacon is beautifully golden brown. Flip each sprout to ensure they become crispy all around, then continue roasting for another 10 minutes until they reach a deep, delightful crunch.
Step 5: Create the Creamy Ranch
- As those sprouts are roasting away, it’s time to whip up the dipping sauce! In a mixing bowl or glass jar, combine the Greek yogurt, buttermilk, dried chives, parsley, dill, garlic powder, onion powder, and a pinch of salt and pepper. Mix it all together until smooth. Feel free to adjust the seasoning to your taste, perhaps adding a splash of lemon juice for an extra zing!
Step 6: Serve and Enjoy
- Once the bacon-wrapped brussels sprouts are out of the oven and perfectly crisp, serve them warm alongside the ranch dressing. Trust me; each bite is better than the last!
Notes
- Select the right bacon: Opt for thick-cut bacon for an added smoky flavor and sturdiness.
- Don’t overcrowd the pan: Give your sprouts some breathing room on the baking sheet to ensure they get crispy rather than steaming.
- Use fresh herbs: If possible, fresh thyme gives a much richer flavor than dried.
- Experiment with spices: Feel free to mix in other spices or herbs that you love, such as smoked paprika or even a pinch of cumin.
- Serve them hot: For the best experience, serve these right from the oven while the bacon is crispy and the sprouts are tender.
Nutrition
Serving: 6gCalories: 350kcal
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