Bacon Brussel Sprouts
Christmas = Brussel Sprouts
Actually, anytime of year is great for these mini cabbages. Especially when you add bacon. Bacon makes everything better! These are great no-carb treat, and my kids love to eat them for snacks.
Take your Brussel Sprouts and trim the ends. Make sure to clean up leaves that don’t look appetizing, or remove any that look like they may be about to fall off.
Next, add them to a medium-sized pot with one container of unsalted chicken broth. Add water if needed to cover them, and have enough liquid so it doesn’t boil away. Salt and pepper to taste, add hot red pepper flakes, and honey. I have some great local honey from a friend that I use – bonus points for helping with allergies. Bring the pot to a boil, and cook the Brussel sprouts for ten minutes. Remove from water to cool, rinse with cold water to stop cooking. When cool enough for you to handle move on to…
Wrapping each Brussel Sprout in one piece of bacon and secure in with a toothpick, place either on a baking sheet or medium-sized baking pan. Add some fresh cracked pepper to both sides of the Brussel sprouts. Bake in a preheated 450-degree oven for 40 minutes or until the bacon has browned. Cool for a few minutes then serve immediately. May be refrigerated for a week, but honestly they don’t last that long!
These can be made ahead, and reheated as needed. I make these regularly to have on hand during the week for afterschool snacks for my kids.
Bacon Brussel Sprouts
1 pound of bacon
2 pints of fresh Brussel Sprouts
32 ounces unsalted chicken broth
1/4 teaspoon hot red pepper flakes
1 Tablespoon of honey
Dash of fresh ground pepper
Salt and pepper to taste
- Trim and clean Brussel Sprouts, add to medium-sized pot with chicken broth, hot red pepper flakes, honey, salt, and pepper. Bring to boil then cook for ten minutes. Drain, and rinse with cold water to cool.
- Wrap each Brussel Sprout in bacon, secure with toothpick. Place on a baking sheet or pan. Pepper both sides, and bake in a preheated 450-degree oven for 40 minutes or until bacon is golden brown. Cool then serve immediately. Serves six. Can be kept for up to one week in the refrigerator.