Brussels Sprout Recipe At a glance, Brussels sprout looks like a miniature of cabbage, only around 2.5 to 4 cm in size. But although its mini size, with a simple Brussels sprout recipe, you can enjoy a delicious food with this vegetable. The name came from Brussels, the Belgium capital city, because this popular there. This vegetable came from Gemmifera Group from Brassica oleracea, and since people only consume the sprout part, so it named as Brussels sprout.
Aside to use for supplementary ingredient in another cooking recipe, some people also use the sprout as the main ingredients. Such as this Brussels sprout recipe, which easy and simple and you can use this menu as hors d’oeuvre. For this recipe, beside of the sprout, you also need bacon strips to use as the sprouts blankets. To add the flavor, we are going to use maple syrup to add sweet taste alongside of the usual salt and pepper. Meanwhile, for the dip, we are also going to make lemon dip to complete with a bit of sour taste.
- 680 gram Brussels sprout (large size, approx 18 pieces)
- 1 package bacon (center cut, 340 gram size, approx 18 strips)
- ½ cup mayonnaise
- A half lemon
- Pure maple syrup
- Kosher salt
- Black pepper (freshly ground)
- Red pepper flakes
- Preheat oven up to 400F.
- Afterwards, trim the stem ends of the Brussels sprouts, cut in half vertical wise. Then, put the halves sprouts in a medium bowl and season with 1 tsp salt. Make sure all of them evenly salted.
- Then, move to the bacon strips. First, lay the strips on your work surface next after each other. If you don’t have wide surface, you can repeat the process later. After that, coat the bacon with maple syrup and cut each of bacon in lengthwise.
- Once you coated and cut every strip of the bacon, wrap the Brussels sprouts with half strip of bacon. Make sure that the syrup coated layer face out, and repeat the process until all of them finished.
- After you finished with the wrapping process, then place each wrapped sprout face down on a baking sheet – the flat side at the bottom. Brush with more syrup on top of the wrap and drizzle with black pepper.
- Roast the bacon wrapped sprout for 30 minutes. But rotate the tray halfway through to make sure you have crisp bacon but tender sprout. You can also check it by poking with fork or knife.
- While waiting for the bacon wrapped sprout to roast, prepare for the dip.
- Grate the lemon skin to get lemon zest, use the whole half of the lemon you are going to use. Then, squeeze the juice out of it until you get 2 tsp worth of lemon juice. Also, crush red pepper flakes as you desire.
- Mix together lemon zest (but left a pinch), lemon juice, and mayonnaise in a small bowl until everything well combined. After that, sprinkle with the remaining a pinch of zest you set aside earlier.
- In another small bowl, pour ½ cup of maple syrup. Add the syrup with black pepper and red pepper flakes you crushed earlier. Stir the mixture until everything mixed together.
- Once your 30 minutes up, transfer the Brussels sprout in the blanket on a serving platter. Serve them with two kind of dipping you just made and enjoy while warm.
- Make sure to put the end of the bacon wrap located at the flat side of the Brussels sprouts. But if you doubt it, you can also tighten the bacon wrap with toothpick to make sure the wrap will not come loose.
- Another way, you can also use one whole sprouts for this bacon wrapped Brussels sprout recipe. To do so, you surely need the toothpick to tighten the end part and make sure the wrap will not come loose. But, for the bacon, you still have to cut each strip in half.