Brussel, Brie and Bacon Bites with a Peach Bacon Jam. Say that three times fast.
- Roast Sprouts in the oven (coat in olive oil, salt and pepper) for 20 minutes at 375. Remove from the oven and let them cool.
- Slice sprouts in half and layer with small slice of Brie cheese and a piece of cooked bacon. I used a toothpick to hold the bites together.
- Brush bites with a glaze made of 1 tbsp Smucker’s Sugar Free Peach preserves, 1 tbsp Sweet Baby Ray’s No sugar sauce, 1 tbsp Choc Zero (www.amazon.com/shop/strickley.keto) maple pecan syrup, a tsp of bacon grease, garlic powder and red pepper flakes.
- Put sprouts back in the oven – I used a mini muffin pan and it worked perfectly – at 425 for 5- minutes.
- Remove and enjoy!