Brussels Sprouts in a Blanket with Lemon Parmesan Bacon Dip
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Dip:
3 tbsp. butter
3 cloves garlic, minced
1 small to medium shallot, minced
1 tsp. lemon zest
2 tsp. lemon juice
2 tsp. minced fresh parsley
4 tbsp. grated parmesan cheese
¾ cup plain Greek yogurt or thick sour cream
2 tbsp. mayonnaise
1/8 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste
5 bacon slices, cooked until crispy and crumbled
For the Brussels Sprouts in a Blanket:
1 sheet (about 9” x 14”) frozen puff pastry, thawed
1 jar Paisley Farm Hot Brussels Sprouts
1 egg
1 tsp. milk
Coarse salt for garnish
Instructions
Make the Dip:
- Place the butter, garlic, shallot, lemon zest, lemon juice, fresh parsley, and 3 tablespoons of the parmesan cheese in a small saucepan over low heat. Cook, stirring often, until everything is melted together, and the mixture comes to a low simmer. Continue to cook, while stirring constantly, for 2 minutes. Remove from the heat and set aside.
- In a small bowl, mix together the yogurt or sour cream, mayonnaise, remaining tablespoon of parmesan cheese, salt, and pepper. Add the butter mixture to the yoghurt mixture and stir until well combined. Next, gently fold in the crumbled bacon. Cover the mixture and place in the refrigerator while you make the brussels sprouts.
Make the Brussels Sprouts in a Blanket:
- Preheat your oven to 425 degrees F (or whatever temperature the package of puff pastry recommends).
- In a small bowl, whisk together the egg and milk. Set aside.
- Drain the brussels sprouts and place on a double layer of paper towel. Place a second, double layer of paper towel on top of the brussels sprouts and gently roll around to dry the sprouts.
- Roll out the sheet of puff pastry, making sure to leave it on the parchment paper that it comes rolled in to prevent sticking. Using a pizza cutter or sharp knife, cut the dough into long strips (lengthwise) that are about 1 to 1 ½ inches wide. Take a sprout and place on the end of one of the strips. Roll up the sprout just until the pastry dough has slightly overlapped itself. Cut the dough just after the point of overlap and smooth out the edge, gently pinching so that the dough sticks to itself while leaving the sides open to show the sprout. Repeat with the remaining sprouts and pastry dough.
- Place the rolled sprouts, seam side down, on a lined baking sheet. Brush each with a small amount of the egg and milk mixture and sprinkle with coarse salt. Bake for 15 to 20 minutes, or until the puff pastry is golden brown.
- Serve with the dipping sauce and enjoy!
- Makes 30 to 35 Sprouts in a Blanket
