Bacon Brussels Sprout Skewers
And you thought eating Brussels spouts was—well—boring… Eating them just got a whole lot better thanks to bacon.
- 1 lb. Indiana Kitchen bacon
- 2 lbs. Brussel sprouts
- 1 teaspoon butter
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- small wooden skewers
- Preheat the oven to 375F.
- Cut each strip of bacon in half lengthwise. Fry the bacon on medium-high heat until it's partially cooked yet still pliable. (The crispier the bacon, the more difficult it is to weave.)
- Remove the bacon from the pan, and set aside. Remove most of the bacon grease from the pan. Leave just enough to coat it.
- Cut Brussels sprouts in half lengthwise. Place sprouts, butter, garlic powder, and sea salt into the frying pan. Sauté on medium heat until the sprouts are browned and tender.
- Assemble by threading one end of the bacon onto the skewer. Add a Brussels sprout slice, then weave the bacon overtop of the sprout, then back through the skewer. The bacon creates a curved pattern between the sprouts. Slide the bacon, and the sprout, down the skewer, and repeat this process 2-3 more times per skewer leaving enough room at the top to grab the skewer.
- Place in a single layer inside a roasting pan. Bake for 5-10 minutes, or until the bacon is fully cooked.