Today’s recipe wound up being a little more than a mouthful. I needed to make an appetizer to bring to a party, and found what looked like the perfect recipe in the April issue of Rachael Ray magazine. This finger food contains only four ingredients, and two of them happen to be my personal favorites: Brussels sprouts and bacon.
I had ordered both my bacon and sprouts from Amazon Fresh, and got the delivery about an hour before I was set to make my appetizer. The sprouts were HUGE, and if I hadn’t been a bit rushed I would have had the foresight to halve them before proceeding with the recipe.
Instead, I found myself having a heck of time getting the bacon to wrap around the sprouts, which made the prep take longer and get a little messier. This also meant the party guests had to do quite a bit of chewing to get through the jumbo sprouts!
The good news, however, was that I was able to get an honest review from diners outside of my immediate clan. Everyone loved the flavor of the sprouts and thought the dipping sauce/glaze were the perfect accompaniment. Next time I will either make them with smaller sprouts or halve them if they’re larger.
This simple appetizer is gluten and grain-free, but be sure to read your hoisin sauce labels (as some contain wheat/soy).
Bacon-Wrapped Brussels Sprouts
adapted from Rachael Ray
12 trimmed Brussels sprouts (if large, cut in half)
6 slices nitrite-free bacon, cut in half
6 tbs. raw honey
3 tbs. hoisin sauce
Microwave the sprouts in a large covered bowl for 3 minutes. Drain any excess liquid.
Heat a large skillet over medium heat. Wrap sprouts in bacon and place in skillet, seam side down. Cook for 4 minutes, or until beginning to brown. Carefully turn sprouts occasionally, browning all over for about 5 more minutes.
Preheat oven to 425.
In a small bowl, mix honey or hoisin. Place sprouts on a foil-lined baking sheet and brush with some glaze. Bake for 5 minutes at 425. Skewer with toothpicks and serve with remaining glaze for dipping.