LCBO Food & Drink Holiday 2023

A LITTLE SOMETHING

Bacon-Wrapped Brussels Sprouts

Seafood has become so expensive that beloved bacon-wrapped scallops have been eliminated from many people’s budgets. How ever, if you swap the bivalves for Brussels sprouts—a natural with bacon—you’ve got a tasty hors d’oeuvre destined to become a new holiday tradition. For an easy dip, you could serve them with bottled blue cheese dressing. 12 slices bacon (not thick-cut), halved lengthwise 24 Brussels sprouts, trimmed 24 toothpicks 2 tbsp (30 mL) olive oil

Salt and freshly ground black pepper to taste 2 tsp (10 mL) coarsely chopped rosemary 2 tbsp (30 mL) honey 1 tbsp (15 mL) white or red wine vinegar 2 tbsp (30 mL) water

10 minutes—they will be very hot—before serving. Remove toothpicks, if desired.

sprouts snugly. Repeat with remaining bacon and Brussels sprouts. Drizzle with olive oil. Season lightly with salt and gen erously with pepper. 3. Bake for 20 minutes. Remove from oven and gently loosen with a spatula. Sprinkle with rosemary and drizzle in honey, vinegar and 2 tbsp (30 mL) water. Bake until sprouts are tender and bacon is crisp, about 20 minutes more. 4. Remove from oven. Using a pastry brush, brush sprouts with liquid in pan. Let sit for

Makes 24

WHAT TO SERVE Family Perrin Réserve Côtes du Rhône

1. Preheat oven to 400°F (204°C).

VINTAGES ESSENTIALS 363457, $17.95 Côtes-du-Rhône wines exhibit juicy flavours and savoury complexity. The wine echoes the dish’s elements, and with medium weight, it can provide perfect balance with each bite.

2. Working one at a time, wrap a piece of bacon around a Brussels sprout, secure with toothpick and place in a casserole dish just large enough to hold all wrapped

78 FOOD & DRINK HOLIDAY 2023