Bite sized and packed with flavor, these brussels sprouts and bacon skewers are easy to put together and the perfect appetizer for your holiday party!
Boy, do I have the easiest and bacon-iest recipe for you today! Yes, bacon-iest is a word, if you were wondering.
If you follow me on Instagram, then you might have seen that I had a pretty fantastic Saturday. It started with a fabulous toast situation for breakfast, followed by an Insta-stories recap of how I made these brussels sprout and bacon skewers, an afternoon with Molly Yeh where she made spinach and feta rugelach and chocolate tahini cake, and it ended with a Friendsgiving celebration where these skewers were gobbled up!
Talk about fantastic!
Speaking of fantastic, let’s talk brussels… or brussels sprouts with BACON. Because bacon just makes everything better. Amiright??
We both know I’m right.
Brussels sprouts and bacon are a match made in heaven and these cute little skewers are so easy to make and even easier to gobble up. Plus they are perfect for a Thanksgiving appetizer – let’s break it down…
- Two ingredients – just TWO! Because we don’t count salt and pepper.
- We use the leftover bacon fat to roast the sprouts. Obviously.
- Bite-sized. I like eating single bite appetizers instead of larger portions because I can try more things. #gimmealltheapps
- Can be eaten with one hand. No need to set your wine glass down to eat these babes. You’re welcome friends.
What are you making for Thanksgiving this week? If you make these brussels sprouts and bacon skewers or any of my recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 2 pounds brussels sprouts
- 1 pound bacon
- Salt and pepper
- Preheat oven to 400 degrees F.
- Prepare brussels sprouts: trim outer leaves and halve. If your sprouts are larger, you can quarter to make them even in size. Place in a bowl.
- Prepare bacon: cut bacon into squares - approximately 1 inch by 1 inch. Fry bacon until done, but not crispy. Set on a paper towel to absorb excess fat.
- Add 2 Tablespoons of bacon fat to the brussels sprouts. Toss to coat.
- Place brussels sprouts on a rimmed baking sheet, season with salt and pepper, and roast for 15-20 minutes, tossing halfway through.
- Allow brussels sprouts to cool slightly and using a toothpick, skewer one half of a sprout, one piece of bacon, and another half of sprout.
- Serve and enjoy!