Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip
Ingredients
- 18 medium Brussels sprouts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- One 12-ounce package centre-cut bacon (about 18 strips)
- 60 ml pure maple syrup, plus 1/2 cup more for serving
- 120 ml mayonnaise
- Zest of 1/2 lemon, plus 2 teaspoons juice
- Crushed red pepper flakes
Instructions
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Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
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Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
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Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise.
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Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side.
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Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
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Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 120 ml maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
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Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
Notes
Imported from Mela.
