Baked bacon-wrapped balsamic sprouts
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- 14 rashers Extra Special Oak Smoked Streaky Bacon
- 28 large sprouts, trimmed
- 1tbsp rapeseed oil
- 3tbsp balsamic vinegar
- 1tbsp fresh thyme leaves, plus extra sprigs to garnish
- 1 clove garlic, crushed
Preheat the oven to 200C/180C Fan/Gas 6.
Stretch the rashers of bacon by placing onachopping board and running the back of a knife along the length of each one. Cut in half lengthways.
Wrap each sprout In a piece of the bacon and secure in place with a cocktail stick. Arrange in a single layer inabaking dish, drizzle with the oil and cook in the oven for 30 mins.
Put the balsamic vinegar, thyme leaves, garlic and a generous grind of fresh black pepper in a small bowl and mix together. Pour over the sprouts and give the dish a shake until the sprouts are evenly coated.
Return the dish to the oven for 8-10 mins until the sprouts are tender, the bacon is crisp and the balsamic glaze has caramelised. Garnish with sprigs of thyme, carefully remove the cocktail sticks from the sprouts, then serve immediately.