Ingredients
6 oz bacon rashers, (18 pieces total), cut into thirds
18 cheddar cheese cubes, cut into ½-inch sizes
10 brussels sprouts, fresh or frozen, trimmed and cut in half lengthwise
1½ tbsp maple syrup
3 cups water, for boiling
2 tbsp salt
Preparation
Prepare water in a deep pot, add salt and bring to a boil.
Blanch the sprouts in boiling salted water until tender, then quickly cool down in iced water. Drain and set aside.
Fry bacon in a dry pan until cooked but not crisp.
Add and saute the blanched sprouts until tender and a little caramelized, but still firm enough to hold onto a toothpick.
Skewer a cheese cube, bacon, sprout, another cheese cube, to end with bacon. Repeat until you have 9 pieces of skewers. Preferably, use the larger sprouts to assemble, as you will have smaller ones after cooking.
Drizzle with maple syrup and serve. These can sit out on your party table for up to 4 hours.
