Brussels sprouts as an appetizer? Most probably it is not the first idea coming to your mind when gathering ideas for party appetizers. But bacon wrapped Brussels sprouts are a real autumn hammer! Tender roasted Brussels sprouts covered with a crispy bacon strip, everybody can make it! Add a littlest of nutmeg, and it is just heavenly! You can also serve it as a side with any autumn or winter menu.
How to make bacon wrapped Brussels sprouts
These bacon-wrapped Brussels sprouts only require three ingredients. Brussels sprouts and bacon of course, but I also season with nutmeg for an extra tasty flavor. You also need toothpicks to keep it all together.
But before we start cleaning the Brussels sprouts, we turn on the oven at 190°C. By the time we are done the oven will have heated up. In addition, we prepare a baking tray and cover it with a sheet of baking paper.
Now the time to clean the Brussels sprouts has come. Remove the outer leaves. Also cut away the attachment to the trunk. Ready they are.
A whole piece of bacon for one Brussels sprout is a bit of overkill. That's why we halve the bacon strips width wise. You can even consider halving them both lengthwise and width wise. Then you can wrap four Brussels sprouts with one bacon strip.
Then we sprinkle the bacon with some nutmeg. Nutmeg and Brussels sprouts pair perfectly anyway. You can of course also use other spices. For example, paprika powder, pepper, … No salt, because the bacon strips are already salty in themselves.
Now it's time to get out the toothpicks. We roll the Brussels sprouts in the strips of bacon sprinkled with nutmeg. To keep everything together, we now poke the toothpicks through the Brussels sprouts. Since the Brussels sprouts are still raw, you may have to push them thoroughly.
Baking the bacon wrapped Brussels sprouts
Now we put the bacon wrapped Brussels sprouts on the baking tray, that is covered with a baking sheet. Then everything goes into the preheated oven for approximately 30 minutes. The sprouts will get tender, the bacon crispy.
After half an hour, our bacon wrapped Brussels sprouts will be ready. So you can take them out of the oven. But be careful, don't bite into them just yet! The Brussels sprouts are piping hot inside, and you risk burning your mouth. Therefore, let them cool for a few minutes until they are at the right temperature to eat.
Bacon wrapped Brussels sprouts as a side?
Both Brussels sprouts and bacon are classical ingredients for a festive winter menu. So you can also consider to serve them as a side for many autumn and winter courses. People will be surprised and enjoy them.
Where do Brussels sprouts originate from?
Belgium might be known as the country of waffles, beer, chocolate and fries. But also on the healthier side of life Belgium has some famous vegetables to offer: chicory (Belgian endives) and of course Brussels sprouts.
But unlike chicory, Brussels sprouts were not really “invented” in Belgium. The predecessors of Brussels sprouts were already grown in the Roman Empire. But the sprouts as we know them now were cultivated in the 13th century, in the region that is now Belgium. They became really popular in the 16th century and were named after the city where they became popular: Brussels.
Find more info in the following articles:
- Fascinating facts: Brussels sprouts (RHS).
- Brussels sprouts (Wikipedia).
- Are Brussels sprouts actually from Belgium? (Tasting table).
As you might know already, the Belgian vegetables chicory and Brussels sprouts are our absolute favourites. So you might find more inspiration in the following recipes with Brussels sprouts:
- Easy Brussels sprouts stew.
- Blue cheese Brussels sprouts.
- Mini cheeseburgers from Brussels sprouts.
- Mashed potatoes with French Boursin and Brussels sprouts.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.