These Sprouts in Blanket are our bold, creative twist on classic pigs in blankets - and quite possibly the best way to enjoy Brussels sprouts. Halved sprouts are wrapped in streaky bacon, brushed with a sticky harissa and maple syrup glaze, sprinkled with sesame seeds, then baked until golden and irresistibly crunchy. They’re slightly healthier than traditional pigs in blankets, just as festive, and packed with flavour. Better still, you can use vegetarian bacon for a veggie alternative and no one misses out. Whether you’re serving them as a Christmas side dish, or party nibble, we guarantee even kids will be asking for seconds.
Number of servings: 4 (side dish)
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients
100g Brussels sprouts, trimmed and halved
200–250g streaky bacon
1 tbsp harissa paste
1 tbsp maple syrup
A pinch of chipotle powder (optional, for extra heat)
1 tbsp white sesame seeds
Method
Preheat the oven to 200°C (fan 180°C) and line a Season Tri-Ply Roaster with parchment paper.
In a mixing bowl, combine the harissa paste, maple syrup and chipotle powder (if using) and mix until smooth.
Trim and slice the Brussels sprouts in half. If using mini sprouts, you can leave them whole.
Lay a strip of streaky bacon flat on the Season Wood Fibre Chopping Board and place a halved sprout at one end. Roll the bacon tightly around the sprout to form a parcel.
Arrange the wrapped sprouts seam-side down in the prepared roaster.
Using a Season Silicone Pastry Brush, generously brush the glaze over the bacon and the exposed sides of each sprout.
Sprinkle over the sesame seeds, then transfer to the oven.
Bake for 15–20 minutes, until the bacon is golden, crisp and the sprouts are tender.
Serve hot as a festive side dish or party snack - they’re best enjoyed straight from the oven.
