I know I post a LOT of Brussels sprouts recipes
{ one of my very favorite foods }
BUT WAIT!
This recipe also includes a delicious Maple- Orange Cranberry Sauce
that will go perfectly with your holiday meats!
I made this for Thanksgiving and used the leftover sauce
to glaze the bacon wrapped Brussels sprouts
that we noshed on for the Iron Bowl game that Saturday
This recipe is very easy, and very holiday festive!
The 3 ingredient sauce takes no time to put together,
just simmer the berries in the orange juice and maple syrup
until the berries burst
Transfer sauce to a jar, let cool and refrigerate
It will thicken up as it cools
Have you ever seen Baby Purple Brussels Sprouts?
They are a hybrid of Brussels Sprouts and red cabbage,
and supposed to taste a little sweeter
Trim sprouts and wrap in a piece of bacon
These sprouts are small so I only need about 1/4 of a piece
If some of your sprouts are larger than the others,
cut them in half so cooking time will be the same
as the smaller ones
Bake at 400 degrees for about 30 minutes
or until bacon and sprouts are cooked through
Drain on paper towels then transfer into a baking dish
Pour the cranberry sauce over all
Serve with cocktail forks or tooth picks
Bacon Wrapped Brussels Sprouts with Cranberry Orange Glaze
Ingredients
Brussels Sprouts
- fresh Brussels Sprouts {plan on 3-4 per person}
- bacon strips {1 slice for 3-4 sprouts}
Cranberry Orange Sauce
- 12 oz fresh cranberries
- 1 cup orange juice
- 1 cup real maple syrup
- zest from 1 orange
Instructions
Brussels Sprouts
- Trim sprouts and cut in half if necessary so all the sprouts are roughly the same size.
- Wrap each sprout in bacon and place on a parchment lined baking sheet with bacon ends tucked under sprouts.
- Roast at 400 degrees for 30 minutes or until bacon and sprouts are done. Drain well on paper towels.
- Transfer to a shallow baking dish. Pour enough sauce over sprouts to coat them well. Place dish in a 350 oven until sauce and sprouts are heating through. Serve with toothpicks or cocktail forks
Cranberry Orange Glaze
- Put cranberries, zest, juice and syrup into a large sauce pan. Bring to a boil, then lower heat to a simmer.
- Cook until berries burst open and soften.
- Remove pan from heat and let sauce cool.
- Once cool put sauce into a large jar and refrigerate for up to a week. Makes about 1 pint. It can be frozen for up to a month
Fa la la!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday