Turkey Bacon Wrapped Brussels Sprouts
This week we are doing a week of holiday appetizers! Our next couple of posts will feature easy, clean appetizers for the holiday season. We will begin with this super easy two ingredient appetizer – Turkey Bacon Brussels Sprouts
Since I spent Thanksgiving week with my inlaws, I’m hosting my family this week for a belated Thanksgiving-ish dinner. I say Thanksgiving-ish because we are taking the opportunity to try some non-traditionally Thanksgiving dishes. At least, for our family, we have some very specific traditions for Thanksgiving and this year for our belated feast, we’re going a little “crazy.” I”m looking forward to it. I’m also using the opportunity to try out some Christmas recipes I’ve been contemplating.
So, I’m going to start off our meal tomorrow with these turkey bacon wrapped brussels sprouts. Can I just say – bacon and brussels sprouts go together like peanut butter and jelly, peas and carrots, and any other thing you can think of that go together really well. We have a bacon brussels sprout recipe in our Paleo cookbook. It’s equally delicious, but uses regular pork bacon. That’s the Paleo way, and it works. But, for our “clean” version I’m using turkey bacon. I found this beautiful uncured turkey bacon at The Fresh Market. Now, this store just opened in my area. We also recently got a Trader Joe’s as well and the Whole Foods was remodeled and tripled in size. That being said, I’m completely in love with The Fresh Market. If you have one near you, please go there. Like, today. You’re gonna love it.
Anyhow, these turkey bacon wrapped brussels sprouts are awesome. My 4 year old ate 7 and was asking for more! I will definitely be making these again and again. So easy and so yummy.
I started by cleaning up my sprouts and cutting the larger ones in half, long ways. Then I took out one slice of bacon at a time. My bacon was pretty wide, so I cut it in 4ths and was able to get 4 sprouts wrapped with only one slice of turkey bacon. I wrapped the sprout with the bacon and secured it with a wooden toothpick. When all the sprouts were done, I baked them for about 15 minutes on one side then flipped them over for another 10. They are piping hot when they come out so let them cool for a minute, but not too long – they cool down fast.
Local Ingredient: Locally grown brussels sprouts from the local farm market.