Preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper. Combine honey and Sriracha, set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
These tender Brussels sprouts and crispy tater tots are wrapped in bacon and drizzled with a Sriracha-honey mixture.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee honey | ||
| ½ tsp. Sriracha sauce | ||
| 24 Hy-Vee Short Cuts Brussels sprout halves | ||
| 12 slice(s) Hy-Vee bacon | ||
| 24 Hy-Vee frozen potato puffs, slightly thawed |
Things To Grab
- Rimmed baking pan
- Parchment paper
- Small bowl
- Stockpot
- Wooden toothpick
Directions
Cook Brussels sprouts in lightly salted simmering water for 3 to 4 minutes or until nearly tender; drain and cool slightly. Cut bacon in half crosswise; wrap 1 piece of bacon around potato puffs and Brussels sprout half; secure with a wooden toothpick. Place on prepared pan.
Bake 20 to 25 minutes or until bacon is slightly crisp, turning occasionally and brushing with Sriracha-honey mixture.
Nutrition facts
Servings
60 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 135mg
- Total Carbohydrates: 8g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%