Pecorino Romano Bacon Brussels Bites

I made this recipe for a holiday cookie party. The appetizer went over so well, I was asked to bring the same thing a few weeks later for my group’s annual Chrismukkah party. I wrote this recipe without quantities since it’s really up to you to determine how much you’re making and what you’ll need as a result. I hope you love this recipe as much as my friends and I did. Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • Brussels Sprouts
  • Olive Oil
  • Pecorino Romano Cheese (grated)
  • Bacon
  • Toothpicks

Directions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Prep the Brussels Sprouts: Cut off the stems, slice in half (long ways), remove the outer dark leaves.
  3. Dip the flat side of the Brussels sprouts in Olive Oil
  4. Dip the olive oil side of the Brussels sprouts in the grated Pecorino Romano cheese
  5. Line a baking tray with parchment paper
  6. Place a single layer of Brussels sprouts on the baking tray with the cheese side up
  7. Bake the Brussels sprouts for 20 minutes
  8. While the Brussels sprouts are baking, cut your bacon into pieces (about the size of your Brussels sprouts)
  9. Soak your toothpicks in water (this keeps them from burning when you put them in the oven)
  10. After 20 minutes of baking, remove the Brussels sprouts from the oven.
  11. Place a piece of bacon on the cheese side of the Brussels sprout and insert a toothpick to keep in place.
  12. Place the Brussels sprouts back in the oven for 25 minutes (until bacon becomes crispy)
  13. Remove the Brussels sprouts and place on paper towel to dry the bottoms of the sprouts/collect the bacon grease.
  14. Serve with Primal Kitchen Ranch Dressing & Marinade
  15. Enjoy!
Pecorino Romano Bacon Brussels Bites