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Bacon Wrapped Brussels Sprouts III

Bacon Wrapped Brussels Sprouts III

These bacon wrapped brussels sprouts are already fantastic by themselves, but they are even better with the mayo dip.

Ready in: 50 minutes

Serves: 4

Complexity: very-easy

kcal: 170

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Ingredients

12 slices bacon, chopped
12 brussels sprouts, stems trimmed
12 toothpicks
DIP:--
5 tablespoons Best Foods mayonnaise
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR

Directions

Prepare a baking tray lined with a baking mat.
Preheat the oven to 200°C.
Wrap a bacon slice around each brussels sprout and secure with a toothpick. Place in a single layer on the baking tray.
Bake until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
Combine mayonnaise and SIDS LOW SUGAR RASPBERRY VINEGAR together in a small bowl. Stir until smooth.
Serve the bacon wrapped brussels sprouts with the dip.
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.