Maple Glazed Bacon Wrapped Brussels Sprouts with Basil Aioli (Edit recipe)

This is a fun appetizer that even people who dislike brussels sprouts will love. Wrapping the brussels sprouts in the bacon and basting with the maple syrup gives it a sweet and salty combination that is hard to resist.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	28 g
Carbohydrates:	35 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	83 mg
Fiber:	11 g
Sugars:	14 g
Calculated per serving.

by Spoons N Spices

Serves: 8

Ingredients

28 whole Brussels Sprouts, ends trimmed and sliced in half
18 pieces Raw Bacon, cut into thirds
0.25 cup Pure Maple Syrup

Basil Aioli

1 cup Avocado Oil
1 whole Egg
1 tsp Dijon Mustard
2 tsp Apple Cider Vinegar
2 cloves Garlic, minced
0.333 cup fresh Basil, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Wrap each brussels sprout in 1/3 piece of bacon and lay it on the sheet pan with the connecting ends on the bottom.
Baste the bacon-wrapped brussels sprouts in maple syrup and place in the oven to bake for 20-25 minutes.
While the brussels sprouts cook, make the aioli by adding the avocado oil, egg, Dijon mustard, apple cider vinegar, garlic, and 1/4 teaspoon of sea salt in a jar just slightly larger than your immersion blender.
Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds, and then slowly move the blender up until the mixture is fully emulsified.
Remove the blender and add the chopped basil. Stir the basil into the aioli with a spoon until thoroughly combined.
Serve the brussels sprouts with the basil aioli.