Thanksgiving is hands down my favorite holiday and always has been! Love me the combination of food and family. #theresnothingbetter My lovely blogger friends and I are back with a Thanksgiving recipe collaboration. This month we focused on whole foods, sans gluten-dairy-grains-sugar.
I got assigned the appetizer and my recipe includes bacon. Because why not. Scroll all the way down for that recipe. For now, let’s take a lookski at what everyone else made.
Davida from The Healthy Maven made Paleo Pumpkin Pie with Pumpkin Seed Crust.
Lexi from Lexi’s Clean Kitchen made Paleo Biscuits.
Taylor from Food, Faith, Fitness made Maple Curry Roasted Sweet Potatoes.
I went crazy with my recipe and used 2 whole ingredients (plus salt and pepper). It can’t get much tastier and easier than this one, guy! Bacon Wrapped Brussels Sprouts for the win!
Side note: apparently Davida just started liking bacon. What thaaaaaaa.
Now she eats it like twice a day.
You could use any flavor of bacon you desire…like an Apple Maple Smoked Bacon, man that would have been delish!
I prepared myself for a giant greasy mess, but the bacon didn’t actually produce as much grease as pan frying. Few.
If I were a piece of girl bacon, I’d totally hit on this boy bacon.
Yah, I didn’t get that joke either but I just went with it, okay.
- 12 strips of bacon
- 12 medium/large brussels sprouts
- pepper, to taste
- Preheat oven to 375ºF and line a baking sheet with tin foil.
- Then, prep brussels sprouts by washing and patting dry with a paper towl.
- To make bacon wrapped brussels sprouts. Place a brussels sprouts at the top of a piece of bacon. Then roll it up, your bacon inside the brussels sprout and place on baking sheet. Season with pepper, to taste.
- Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.
- To serve, insert a toothpick into each brussels sprout.
You can even make bacon pops out of this recipe.
Who needs a cake pop when you can have a bacon pop.