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Bacon Wrapped Brussel Sprout Dippers

Brussels plate wine behind

 One Package of Pederson’s Natural Farms No Sugar Bacon
 1 ½ pounds of Medium Brussels Sprout
 Salt and freshly Ground Black Pepper
 ¼ cup Pure Maple Syrup, plus ½ cup more for serving

Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.


Lay out the bacon strips next to each other on cutting board. Brush about 1/2 the maple syrup on the bacon then cut in half. Wrap each Brussels sprout half with 1 strip of MY favorite bacon, syrup-side out, and be sure the seam on is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet. Brush them with a bit more syrup (or whatever your syrup liking may be,) and grind a little black pepper on top. Oh yumm!

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.


Transfer the sprouts to a platter, serve, and ENJOY!