Active Time

　　45 minutes

　　Total Time

　　1 hour 20 minutes

　　You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

　　

Ingredients

Makes 32 pieces

　　

For the bacon jam:

1 pound thick-cut bacon, cut into 1/4-inch strips

　　1 large onion, finely chopped

　　1 garlic clove, finely chopped

　　3/4 cup granulated sugar

　　1/2 cup (packed) dried apricots (4 ounces), roughly chopped

　　1/4 cup sherry vinegar

　　1 sprig thyme

　　3 sprigs rosemary

　　1 bay leaf

　　Kosher salt

　　Freshly ground black pepper

　　

For the Brussels sprouts:

Kosher salt

　　16 medium Brussels sprouts (12 ounces), trimmed and halved

　　2 tablespoons olive oil

　　2 garlic cloves, smashed

　　4 sprigs thyme

　　

Special equipment:

32 small skewers or toothpicks

　　

Make the bacon jam:

Step 1

Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8–10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.

　　

For the Brussels sprouts:

Step 2

Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.

　　

Step 3

Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.

　　

Step 4

Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.

　　

Do ahead

Step 5

Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.