Bacon-Wrapped Brussels Sprouts with Mustard Sauce

A tangy mustard sauce and a cane syrup glaze adds complexity to these sweet and salty bite-size morsels.

Bacon-Wrapped Brussels Sprouts with Mustard Sauce
Yields: 24
  • 12 slices bacon, halved crosswise
  • 12 large Brussels sprouts, halved lengthwise
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons cane syrup
  • 2 teaspoons distilled white vinegar
  • Mustard Sauce (recipe follows)
  1. Preheat oven to 375°. Spray a large rimmed baking sheet with cooking spray.
  2. Fold each piece of bacon in half lengthwise. Wrap one bacon piece around each Brussels sprouts half, securing with a wooden pick. Sprinkle with salt and pepper.
  3. In a large skillet, heat oil over medium heat. Place half of Brussels sprouts, flat side down, in skillet. Cook until browned, 2 to 3 minutes. Place on prepared pan. Repeat with remaining Brussels sprouts. Bake until tender, about 18 minutes.
  4. In a small bowl, whisk together cane syrup and vinegar; lightly brush over Brussels sprouts. Serve warm with Mustard Sauce.

Mustard Sauce
Yields: 1 Cup
  • ½ cup stone-ground mustard
  • ½ cup mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon distilled white vinegar
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt
  1. In a small bowl, whisk together all ingredients. Serve immediately, or refrigerate until ready to use or for up to 1 week.



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