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Brussels in Blankets

Joy Bauer's Brussels in Blankets + Garlic-Sesame Edamame + Buffalo Cucumber Boats
Joy Bauer's Brussels in Blankets + Garlic-Sesame Edamame + Buffalo Cucumber BoatsNathan Congleton / TODAY

Chef notes

These super sprouts are so cute, they're nearly irresistible. I've served them to super finicky eaters, and even they wind up popping more than a few in their mouths. This can be a side dish or an appetizer, and it's a cinch to make — only three ingredients (and one of them is turkey bacon!). You can't beat that. Cook up a batch any time you want your family to get a healthful dose of cancer-fighting properties and soluble fiber to stabilize blood sugar and mood.


  • One 9-ounce container fresh Brussels sprouts, trimmed and cut in half lengthwise
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 12-14 slices turkey bacon, cut in half


Preheat oven to 400°F. Toss Brussels sprouts with olive oil and sprinkle on salt and pepper.

One at a time, pick up each sprout and wrap with half a slice of turkey bacon (tuck edges of bacon underneath cut side of sprout so it stays put). Place sprout cut side down on baking sheet. Repeat until all sprouts have been wrapped in bacon. Bake for 22-25 minutes or until bacon is crispy.