A fall appetizer favorite — roasted brussels sprouts wrapped with crispy bacon slices, dipped in a balsamic vinegar and mayonnaise sauce.
This is the best appetizer that I’ve had in the past few months. It’s incredibly simple — just four ingredients: brussels sprouts, bacon, balsamic vinegar, and mayonnaise — but so good when combined in the same dish. If you don’t like brussels sprouts, I can assure you that this dish will make you love brussels sprouts. Do yourself a favor and make these this weekend, or at the very least, definitely make them for Thanksgiving this year and your relatives will thank you for it. These brussels sprouts are oven roasted until very tender, and during that time the bacon gets nice and crispy. When you bite into these, you can barely feel the brussels sprouts because they are meltingly tender and it’s juxtaposed by the nice crunch from the bacon. I adore this simple appetizer and I hope you do too.
Bacon and brussels sprouts go hand in hand, like steak and potatoes, or french fries and ketchup. I used to make pan fried brussels sprouts with bacon and cranberries for the holidays, but since adopting a lower carb diet, I’ve been thinking of ways to reinvent bacon and brussels sprouts while keeping the carb count low.
That’s where these bacon wrapped brussels sprouts come in. To keep the sprouts securely wrapped, I use a toothpick to hold them together while baking, and this has the added benefit of making it super easy to handle and eat them. They’re essentially finger food, and you can just pick one up by its toothpick and plop it into your mouth. It’s super handy if you’re making these for a party as well, and I highly recommend making them for your Thanksgiving festivities this year.
These bacon wrapped brussels sprouts are already fantastic by themselves, but they are even better with a balsamic mayo dip. The zing you get from the balsamic vinegar pairs well with the savory bacon and brussels sprouts flavors. Definitely give it a try.
Bacon wrapped brussels sprouts with balsamic mayo dip
A favorite fall appetizer -- roasted brussels sprouts wrapped with crispy bacon slices, dipped in a balsamic vinegar and mayonnaise sauce.
- 12 slices bacon
- 12 brussels sprouts (about 12 ounces) stems trimmed
- 12 toothpicks
Prepare a baking tray lined with parchment paper or a baking mat.
- Preheat the oven to 400 F.
Wrap a bacon slice around each brussels sprout, and secure with a toothpick. Place in a single layer on the baking tray.
- Bake at 400 F until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
- Combine mayonnaise and balsamic vinegar together in a small bowl. Stir until smooth.
- Serve the bacon wrapped brussels sprouts with the balsamic mayonnaise dip.
This recipe yields 2.5 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 15g||24%|
|Saturated Fat 1g||6%|
|Trans Fat 0g|
|Total Carb 5g||2%|
|Dietary Fiber 2.5g||9%|
LOW CARB & KETO COMMUNITYJoin our support group on Facebook. Visit Group