• 1 pint (approx 16) Brussels sprouts 
• 8 slices Pete’s Double Smoked Bacon 
• Salt to taste 

Preheat oven to 400’F:

• Slice Brussels sprouts in half lengthwise, peel any brown leaves. 
• Slice bacon in half lengthwise and trim if necessary. 
• Wrap each Brussels sprout in bacon ensuring you overlap by 1/4” and be careful not to stretch bacon while wrapping. Place cut side down with seam on same side. 
• Place on parchment lined sheet. 
• Bake for approx.. 12-18 minutes or until fork tender. 
• Sprinkle lightly with salt if desired. 
• Serve with Maple Dijon Dipping Sauce (recipe below) 

Maple Dijon Dipping Sauce:

• 3 Tbsp Sir Kensington’s Mayonnaise 
• 2 Tbsp Sarafino Maple Mustard 
• 1 Tbsp Maple Syrup 
• Salt to taste 

Combine all ingredients. 

Enjoy! 

Recipe created by Chef Dany Duguay