brussels sprouts appetizer

Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.

Bacon Wrapped Brussels Sprouts

(9 slices) bacon strips

brussels sprouts

maple syrup

black pepper (or

Cut each bacon strip in half crosswise (about 5-inches long). Wrap each strip around each brussels sprout. Secure each wrapped brussels sprout with a toothpick and place on a parchment-lined quarter sheet baking pan.

Brush the wrapped brussels sprouts with maple syrup and sprinkle with black pepper to taste. Bake until crispy to your desired level of crispiness, about 25-30 minutes.

Sweet and salty, these Fried Brussels Sprouts are tossed with Parmesan cheese, pistachios, and crispy pancetta. They&#39;re dressed with a homemade apple cider vinaigrette, yielding a sweet, yet tangy taste in every bite. You&#39;ll love the crunch! Gluten-free.

Crispy Fried Brussels Sprouts with Pancetta

extra virgin olive oil

Tbsp apple cider vinegar

Dijon mustard

Kosher salt

tsp black pepper

Light neutral oil, (for frying)

lb Brussels sprouts, trimmed, (outer leaves discarded, halved through the root)

oz pancetta, (cubed)

oz Parmigiano Reggiano ((or Pecorino Romano), thinly shaved,

pistachios, (toasted)

Flaky sea salt

Make the apple cider vinaigrette. Combine all ingredients in a mason jar: ½ cup extra virgin olive oil, 3 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Seal tightly with a lid, then shake vigorously to emulsify. Taste, adjust seasoning, then set aside.

Heat the oil. Pour enough light, neutral oil into a deep, heavy bottomed pot to come up about 2-inches. Heat over medium-high heat until it reaches 375F.

While the oil is heating, cook the pancetta. Heat a skillet over medium-high heat. To the dry pan, add 4oz cubed pancetta. Cook, stirring occasionally, until the fat has rendered and the pancetta is crispy on all sides, about 5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel lined wire rack.

Fry the Brussels Sprouts. Once the oil comes up to temperature, carefully lower in the Brussels sprouts. I like to use a spider to do this without splashing hot oil. Cook for 6-8 minutes, or until golden brown and crispy. Use a spider or slotted spoon to transfer the crispy Brussels sprouts to the paper towel lined wire rack to drain for a few minutes.

Assemble, then serve. Place the drained Brussels sprouts in a large bowl along with crispy pancetta, 2oz shaved Parmesan, and ½ cup pistachios. Drizzle as much of the vinaigrette on as you like (if you have leftovers, use it on salad), then toss well to thoroughly combine. Transfer to a serve plate or bowl, then garnish with additional shaved Parmesan and a pinch of flaky sea salt.

Top 2 brussels sprouts appetizer recipes from across the web

The most viewed brussels sprouts appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bacon Wrapped Brussels Sprouts

Crispy Fried Brussels Sprouts with ...

Top 2 brussels sprouts appetizer recipes from across the web

The most viewed brussels sprouts appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon Wrapped Brussels Sprouts

Crispy Fried Brussels Sprouts with ...

The most viewed brussels sprouts appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine