15medium sized brussels sproutstrimmed and tough exterior leaves removed
8piecesbaconhalved (16 small pieces)
2tablespoonsmaple syrup
Freshly ground pepper
Instructions
Bring a pot of water to a simmer. Add sprouts and cook for 8 minutes. Drain and set aside. Cut in half lengthwise when cool enough to handle.
Fry bacon until starting to brown but still pliable. (I cooked in batches so I didn't crowd the pan.) Drain bacon on paper towel and then slice each bacon piece in half lengthwise.
Return brussels sprouts to the same pan you cooked the bacon in and saute for 2-3 minutes. Remove from pan and wrap each sprout half with a piece of bacon. Secure with a toothpick. Repeat with remaining sprouts. Cover and refrigerate for up to 12 hours.
Preheat over to 400 degrees. Place skewers on a baking sheet and bake for 10-15 minutes or until bacon is crisp. (If brussels sprouts are cold from the fridge, it might take them a little longer to cook.)
Serve warm drizzled with maple syrup and sprinkled with ground pepper.