1 lb. Brussels sprouts (choose larger ones if possible)
12 oz. thin sliced nitrate free bacon
2 tsps sea salt
Wash the Brussels sprouts under cold running water, trim the ends and remove any yellow leaves.
Bring a pot of water to a boil over medium-high heat.
Add salt, and wait a few minutes for the water to boil. Carefully add in the sprouts and boil for 3-4 minutes or until just tender and bright green.
Once the sprouts are done, remove from the heat and drain well.
Allow them to cool until easy to handle.
Preheat your oven to 400 degrees f. Then line a baking sheet with parchment paper or a silicone mat.
Place a Brussels sprout at the top of a piece of bacon and roll up around so that it evenly wraps the sprout, depending on the size of your sprouts, you may want to only use half a slice of bacon for each.
Repeat until finished with all the sprouts and bacon, then place them on the prepared baking sheet, with the seam side down.
Bake for 15-20 minutes until bacon is golden crisp.
Remove from the oven and place on a paper towel lined plate, to drain any excess grease.
Serve immediately and enjoy!