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Bacon Wrapped Sprouts With Creamy Lemon Dip |
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| Ingredients: |
18 medium Brussels sprouts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 12-ounce package center-cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup more for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 teaspoons juice
Crushed red pepper flakes
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| Procedures: |
Preheat 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 the bacon strips next to each other on a work surface.
Brush liberally with about 1/2 the maple syrup, then halve crosswise.
Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side.
Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them.
Brush them with a bit more syrup, and grind a little black pepper on top.
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.
Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish.
Sprinkle the remaining lemon zest on top.
Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
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| Notes: |
2019-09-14: At Leo’s request, we made these for the birthday party. They were not very good.
2019-09-12: Added to our cookbook.
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10/29/2019
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