Author Pam - For the Love of Cooking / Original from Food Network
Equipment
Baking Sheet
Ingredients
Bacon-Wrapped Brussels Sprouts:
8-10Brussels Sprouts, trimmed & halved lengthwise
Sea salt and freshly cracked pepper, to taste
4-5slices of center-cut bacon
2-3tbspreal maple syrup
Creamy Lemon Dip:
¼cupmayonnaise
Zest & juice from 1/2 a lemon
Spicy Maple Syrup:
¼cupreal maple syrup
Crushed red pepper flakes, to taste
Cracked black pepper, to taste
Instructions
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Trim the stem ends from the Brussels sprouts, and halve them lengthwise. Put the sprout halves in a small bowl, and toss with sea salt and freshly cracked pepper, to taste.
Lay the bacon strips next to each other on a work surface. Brush each slice with some maple syrup, then cut them in half crosswise.
Wrap each Brussels sprout half with a strip of bacon so the seam is on the flat side. Brush the outside of the bacon with maple syrup then place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between each of them. Season them with a bit more freshly cracked black pepper, to taste.
Roast, rotating the baking sheet halfway through until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
Meanwhile, mix the mayonnaise, most of the lemon zest, and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top.
Pour about 1/4 cup maple syrup into a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you want, to taste.
Transfer the bacon-wrapped sprouts to a fresh baking sheet or serving platter, and serve with the creamy lemon dip and spicy maple syrup, for dipping. Enjoy.