- 12 bacon strips
- 24 brussels sprouts
- 1/2 cup honey
- 2 tsp. chipotle pepper paste
Lay the bacon out on a baking sheet and bake in a 350°F oven until about halfway cooked, not browned, still flexible.
Bring a 2 quart pot of water up to a full boil.
Prepare the brussels sprouts for boiling by trimming the very end of the stem off (don’t cut too deep). Then cut an “x” to allow the sprouts to cook more evenly, but don’t go so deep that it cuts into the leafy area.
Add the brussels sprouts to the boiling water in small batches. Keep the water rapidly boiling. Cook at a rapid boil for about 2 minutes or just until al dente. Remove to a bowl of ice and water to stop the cooking. Repeat boiling with any remaining sprouts and again shock in the ice water. Drain the chilled sprouts and pat dry.
Wrap each brussels sprout with the half cooked bacon and secure with an oven proof toothpick. Place on a baking sheet and bake in a 400°F oven for about 8 minutes or until the bacon cooks further and the sprout is heated through. Transfer to a serving plate.
Prepare the dipping sauce by whisking together the honey with the chipotle. Serve with the sprouts and enjoy! Recipe makes 24 pieces.
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