- About 1 ½ pounds small to medium sized brussels Sprouts.
- One 12-ounce package center-cut bacon, thin sliced if possible.
- 1 portion wasabi Aioli
Preheat oven in Convection-roast to 400°F.
Trim the stem ends from the Brussels sprouts and remove the outer leaves to end up with evenly sized (smaller sized) Brussels sprouts. Put them in a bowl, and toss with 1 tsp. salt.
Line a baking tray with parchment paper.
Cut the bacon strips in half and lay them on the baking sheet.
Wrap each Brussels sprout in half a bacon strip and place seam-side down onto the baking sheet, leaving a bit of space between them.
Roast until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 12-15 minutes.
Serve with Wasabi Aioli on the side.