Brussel & Brie Bites

Brussel, Brie and Bacon Bites with a Peach Bacon Jam. Say that three times fast.

  1. 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.
  2. 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.
  3. 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 ( maple pecan syrup, a tsp of bacon grease, garlic powder and red pepper flakes.
  4. Put sprouts back in the oven – I used a mini muffin pan and it worked perfectly – at 425 for 5- minutes.
  5. Remove and enjoy!