Eosinophilic Esophagitis Friendly Bacon-Wrapped Brussels Sprouts
Total time40 min
Prep time15 min
Cook time25 min
4.9(20)
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Learn more →Ingredients
4 servings
- 1 lb brussels sprouts, trimmed and halved if large
- 12 oz uncured pork bacon, no added spices or sugar, sliced into thirds
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For the glaze
- 1 tbsp raw honey
- 1 tbsp apple cider vinegar
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the Brussels sprouts with the olive oil, salt, and ground ginger until evenly coated.
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