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Bacon Wrapped Brussels Sprouts II

Bacon Wrapped Brussels Sprouts II

Beautifully wrapped Brussel Sprouts in strips of bacon then brushed with a maple, brown sugar glaze and baked until golden brown. This is one MUST make appetizer this holiday season!

Ready in: 35 minutes

Serves: 12

Complexity: very-easy

kcal: 222

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500 g Brussels Sprouts
500 g bacon
½ cup maple syrup
3 tbsp brown sugar


Preheat oven to 200°C. Line a a baking sheet with baking paper or aluminum foil and set aside. Trim the stem ends of the Brussels sprouts and put into a medium bowl. Sprinkle with SIDS SALT & PEPPER.
Cut the bacon in half and wrap each brussels sprout with bacon and secure with a toothpick. Lay them onto the baking sheet.
In a small bowl whisk together the maple syrup and brown sugar. Brush on top of the Brussels sprouts.
Bake for 30 minutes tossing them half way through until the bacon is crisp and Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish.
Note: you can substitute Golden Syrup for Maple Syrup.
History: The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have gained its name there. Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels, from which they derived their name.