Candied Brussels Sprouts

These aren’t your grandmother’s steamed sprouts. With bacon, maple syrup, brown sugar and cayenne pepper, this appetizer delivers sweet and salty in all the best ways.

Makes 48 servings

Ingredients

  • 48 small Brussels sprouts
  • 2 (12-ounce) packages smoked bacon
  • ½ cup pure maple syrup
  • ¼ cup packed brown sugar
  • 1 tsp coarse kosher salt
  • 1 tsp Dijon mustard
  • 1 tsp cayenne pepper
  • 48 48 bamboo skewers

Directions

Preheat oven to 400°F. Line two baking sheets with foil. Trim Brussels sprouts and cut off stems. Cut bacon strips in half. Wrap bacon around Brussels sprouts; place sprouts on prepared baking sheets, overlapping ends of bacon. Bake 25 minutes or until bacon is crisp and Brussels sprouts are tender. Let stand for 15 minutes.

Meanwhile, in a small saucepan combine maple syrup, brown sugar, salt, mustard and cayenne pepper. Bring to boiling; reduce heat.

Simmer for 15 minutes or until slightly thickened. Skewer Brussels sprouts then lightly drizzle with syrup. Serve immediately.

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