Drooling yet? This may be an fancy party appetizer for some, but in our house, brussels sprouts and bacon is a snack. If you are living the Keto or Whole 30 lifestyle, you’ll most likely have these staples already in your house. This is just an example of another fun way to serve them. And while they’re great to serve and eat, there’s a few tricks that I’ve found that make it easier to assemble the finished product.
First let’s talk about bacon. I know, you could do that all day. But did you know some bacon brands have sugar in them? The Appleton Farms brand from Aldi has 0 sugar which makes it perfect for Keto and Whole 30 lifestyles without sacrificing taste at all. It’s delicious!
So here’s what you need to make these kabobs.
Bacon Brussels Sprouts Kabobs
- 1 lb bacon
- 1 – 2 lbs brussel sprouts
- Short wooden skewers (we like these)
The trick – using the skewers, pierce the brussels sprouts and push the skewer all the way through. This makes it so much easier once you start layering the bacon and get greasy fingers – don’t ask me how I know. And believe me, you’ll thank me.
- Lay them out on a foil lined pan.
- Bake them at 350 degrees, turning 1/4 rotation every 10 minutes.
- I’ve found that for medium size brussels sprouts, 30-40 minutes is good.
- If your bacon is thinner, it might take less.
- And if you like your sprouts really soft, you may want to cook them a bit before skewering them – these are well cooked, but firm.
Really, you’ll be making them every week. Next time I think I’ll try alternating the sprouts with Aidels Chicken and Apple Sausage – wrap that in bacon and see how awesome it is!