Bacon Roasted Brussels Sprouts with Lemon Cream Dip

Its basically the very end of brussels sprouts season, which makes it the perfect side or appetizer for Thanksgiving! I am not a huge fan of bacon, but with brussels sprouts… that’s totally different! Plus, you could just skip the bacon it you want.

Ingredients:

15 large brussels sprouts
15 slices of center cut bacon
maple syrup
1 cup of mayonaise
1 lemon
salt & pepper

Directions:

Preheat oven to 400.

Rinse the brussels sprouts, trim the stem end and cut in half. Sprinkle with salt.

Cut each strip of bacon in half. Wrap each brussels sprout half with half a slice of bacon and place on a parchment lined baking sheet.

Brush the bacon brussels sprout with maple syrup. Grind some black pepper on them.

Roast for about 30 minutes. While they are roasting, make the lemon dip.

Zest one whole lemon and save all the juice from the lemon.

Mix lemon zest and juice into the one cup of mayo.

When the brussels sprouts are done, add a toothpick to each one if you would like to serve them as individual appetizers.

Serve brussels sprouts with lemon cream dip.