Brussels Sprouts Wrapped in Bacon
Brussels sprouts provide fiber, vitamin K, and potassium, while bacon adds fat and satiety. A short blanch removes excess bitterness, so the baked bites turn tender inside and crisp outside.
Drop Brussels sprouts (500 g) into boiling salted water and cook for 2-3 minutes to soften the flavor. Drain well and dry the sprouts, otherwise the bacon will brown less evenly.
Cut bacon (200 g) into strips and wrap each sprout. Mix Dijon mustard (30 g), olive oil (20 g), table salt (3 g), and black pepper (1 g), then brush this mixture over the wrapped sprouts.
Arrange the bacon-wrapped sprouts on a parchment-lined tray and bake at 200°C for about 30 minutes. The bacon should be browned, and the sprouts should feel tender when pierced with a knife.
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