Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce. Serve them as monster eyeballs for Halloween or as an easy appetizer for Thanksgiving. Our farm stand vendors have your Brussels sprouts and Pastured Perfect and Farmer Nick’s have flavored bacon. Don't forget the maple syrup from AKF Foods.
1 pound brussels sprouts, trimmed and halved lengthwise
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme leaves
14 slices bacon, halved crosswise and lengthwise (about 1 pound)
1/4 cup grainy Dijon mustard
2 tablespoons maple syrup
1 teaspoon apple-cider vinegar
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.
Bake, flipping halfway through until bacon is crisp and sprouts are browning in places, about 45 minutes.
Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.
Let sprouts cool 10 minutes before serving with dipping sauce.
Recipe courtesy of Martha Stewart Living