Although I continue to eat and enjoy meat, I seem to be gradually losing my taste for it. Take last Sunday night. I wanted to cook something comforting and special, and I had the time and energy to make just about anything.
I thought of all the usual standbys—chicken potpie, beef stew, roast chicken. Nope, none of those appealed. I googled Sunday suppers and clicked on recipes like pork roast and shepherd’s pie. Nothing attracted my taste buds there either. In the end, I realized I was craving Spaghetti Squash Lasagna that Maggy and I had baked up a few days before, and that’s what I made.
But I don’t think I could ever be a vegetarian. The big reason—I love bacon too much. I guess it’s the salty, sweet, crunchy factor that’s got me hooked. Wrap it around my favorite vegetable—Brussels sprouts—with a little Dubliner cheese sandwiched in between, and it’s my new favorite hors d’oeuvre.
And just in time. These bacon-wrapped Brussels sprouts have a serious St Patty’s Day feel. So if there isn’t time to make the traditional corned beef and cabbage, assemble a platter of these, crack open a beer, and toast the day!
- 6 long, lean thick-cut bacon slices
- 24 Brussels sprouts, trimmed and halved lengthwise
- 3 ounces Dubliner cheese, sliced thin and cut into 24 approximate 1-inch squares
- Fry bacon in a large skillet until some of the fat has rendered but bacon is still pliable, just a few minutes. Drain and then halve each bacon slice crosswise and then each halve each piece lengthwise to form 4 short thin strips.
- Pour off all but 1 tablespoon of the bacon renderings and add ½ cup of water to the skillet. Place Brussels sprout halves, cut side down in a single layer, in skillet and cover. Turn burner on high and steam until water has almost evaporated and Brussels sprouts are bright green, 4 to 5 minutes. Remove lid, reduce heat to medium low and continue to cook until Brussels sprouts' cut sides are golden brown, removing them as they color. Let Brussels sprouts cool slightly.
- Sandwich a piece of cheese between 2 Brussels sprout halves, wrap a bacon strip around Brussels sprout, secure with a toothpick and place on a small rimmed baking sheet. Repeat with remaining Brussels sprouts, cheese, and bacon. (Can be covered and refrigerated overnight. Return to room temperature before baking.)
- When ready to serve, adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake Brussels sprouts until bacon browns and cheese melts, 5 to 7 minutes. Serve.
Sharon Sucher says
I love brussel sprouts too and just purchased my third container of them in about as many days. I usually oven roast them or shred them and cook them in bacon drippings (sounds better than fat) ‘Jacques Pepin” style. I love your version of brussel sprouts and bacon. My kids are visiting tomorrow – gonna try these out. Thanks.
connie brands says
I love how you mix he naughty with the nice! Great job and will try this at home!
Yum! On my St Pat’s menu now! Thank you
Um…yes. This will be making an appearance on my table. Thank you!
Kasha the FarmGirl says
This one will be shared with our farm/CSA customers for sure. Mmmm!!
Christina Lynne says
Apparently this recipe is a few years old, but I just found it on Pinterest and I’m so excited to try it out! I have a soft spot in my heart for each of these ingredients, so I’m sure cooked together is going to be AMAZING! Thanks!
James Beech says
Made these today for Christmas Eve! A lot of work and results- horrible! Yuk yuk yuk!