Makes approximately 20
- 2 lbs Brussel sprouts
- 1 lb uncured bacon
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
- 3 tablespoons of olive oil for greasing
Preheat oven at 375° F (190.6° C).
Trim off the ends of the Brussels sprouts.
Make a slit in the Brussel sprout ¾-inch through, doesn’t matter if you cut through.
Add Parmesan cheese and close the Brussels sprout.
Take one piece of bacon and stretch on the cutting board. Cut into three pieces… two if you want more bacon wrapped around but that will mean fewer pieces. I just like to use less bacon whenever I can.
Add a little bit salt (optional) and add as much pepper as you like to the sprout and bacon.
Wrap the sprout with the piece of bacon and close with a toothpick.
Line a baking pan with aluminum foil and drizzle some olive oil.
Add the sprouts and bake for 30 minutes and serve.
Makes a great appetizer.
To get a crispy bacon wrap, try broiling for 2-3 minutes.
Watch for burning the oil with bacon grease if you try this step. Do not leave unattended in the broiler.