Ingredients
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For the brussels sprouts
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 2 tsp coconut sugar
- 1 tbsp coconut aminos
- 1 tsp garlic powder
- 1/4 tsp black pepper (omit for AIP)
- 1 lb bacon
- 1 lb Brussels sprouts, halved
- 2 tsp fresh thyme
For the garlic lemon aioli
- 1/3 cup mayo (use this for AIP)
- Salt and pepper
- 2 tsp garlic powder
- Juice of half a lemon
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Combine the maple syrup, balsamic vinegar, coconut sugar, coconut aminos, garlic, and black pepper. Whisk together and set aside.
- Slice the bacon in half, or to where it easily wraps around a brussels sprout. If your brussels sprouts are smaller, you may need to slice your bacon into fourths.
- Spoon out about 2 tbsp of the glaze and brush the bacon with the glaze on both sides to give it a light coating. Toss your brussels sprouts with the remainder of the glaze.
- Prepare your brussels sprouts by rolling one of the halves in a strip of bacon and piercing with an oven safe bamboo toothpick to hold the bacon in place. Transfer to a baking sheet and repeat for all of the ingredients.
- Transfer the brussels sprouts to the oven and bake for 30-35 minutes or until crisp and caramelized. Remove from the oven and carefully remove the tooth picks if desired. Top with fresh thyme to serve.
- To make the aioli, combine the ingredients in a bowl and serve alongside the brussels sprouts for dipping.
Notes
I don’t add extra salt to this recipe as the bacon is already very salty, but you can salt to taste.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 25
- Cook Time: 35
- Category: appetizer
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Fat: 2.1g
- Carbohydrates: 14.9g
- Fiber: 3g
- Protein: 3.3g
Keywords: Brussels sprouts, bacon wrapped Brussels sprouts