Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce.
Ingredients
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1 pound brussels sprouts, trimmed and halved lengthwise
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Kosher salt and freshly ground pepper
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2 teaspoons chopped fresh thyme leaves
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14 slices bacon, halved crosswise and lengthwise (about 1 pound)
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¼ cup grainy Dijon mustard
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2 tablespoons maple syrup
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1 teaspoon apple-cider vinegar
Description
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Preheat oven to 400 degrees. Season brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet.
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Bake, flipping halfway through, until bacon is crisp and sprouts are browning in places, about 45 minutes.
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Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.
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Let sprouts cool 10 minutes before serving with dipping sauce.
