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Cranberry and Brie Stuffed Brussels Sprouts with Candied Bacon Crumble

Cranberry and Brie Stuffed Brussels Sprouts with Candied Bacon Crumble

These Cranberry and Brie Stuffed Brussels Sprouts with Candied Bacon Crumble are a must-try holiday appetizer. Rich brie, tangy cranberries, and sweet bacon bring out the best in tender Brussels sprouts, making every bite an unforgettable seasonal treat.
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Prep Time 30 minutes
Cook Time 23 minutes
Servings: 24
Course: Appetizer
Ingredients Method Notes

Ingredients
  

For the Brussels sprouts:
  • 24 large Brussels sprouts (about 500g)
  • 100g brie cheese, cut into small cubes
  • 50g dried cranberries, finely chopped
  • 30ml olive oil
  • Salt and pepper to taste
For the candied bacon crumble:
  • 100g bacon, finely diced
  • 30g brown sugar
  • 1g cinnamon
For the balsamic glaze:
  • 100ml balsamic vinegar
  • 20g honey

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. Prepare the Brussels sprouts: Trim the stems and remove any discolored outer leaves.
  3. Cut off the top third of each sprout and set aside for later use.
  4. Using a small spoon or melon baller, carefully hollow out the center of each sprout, creating a small cavity.
  5. In a bowl, mix the brie cubes with the chopped cranberries.
  6. Stuff each hollowed Brussels sprout with the brie and cranberry mixture.
  7. Place the stuffed sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  8. Bake for 15-20 minutes, until the sprouts are tender and the cheese is melted.
  9. While the sprouts are baking, prepare the candied bacon crumble:
  10. In a non-stick skillet over medium heat, cook the diced bacon until it starts to crisp (about 5 minutes).
  11. Add the brown sugar and cinnamon, stirring to coat the bacon.
  12. Cook for an additional 2-3 minutes until the sugar has caramelized. Remove from heat and let cool.
For the balsamic glaze:
  1. In a small saucepan, combine balsamic vinegar and honey.
  2. Bring to a simmer over medium heat and cook for about 5-7 minutes, until reduced and syrupy.
To serve:
  1. Arrange the baked Brussels sprouts on a serving platter.
  2. Sprinkle the candied bacon crumble over the sprouts.
  3. Drizzle with the balsamic glaze.
  4. Garnish with the reserved Brussels sprout tops for a festive touch.

Notes

Here are some creative variations for the Cranberry and Brie Stuffed Brussels Sprouts with Candied Bacon Crumble appetizer recipe:
  1. Goat Cheese and Pomegranate Brussels Sprouts
    • Substitute brie with creamy goat cheese and add 50g of pomegranate seeds to the stuffing for a burst of sweetness and color.
    • Top with a sprinkle of crushed pistachios instead of candied bacon for a nutty crunch.
  2. Smoked Gouda and Apple Stuffed Brussels Sprouts
    • Replace brie with smoked gouda cheese and add 50g of finely diced apple to the stuffing mixture for a sweet and smoky flavor.
    • Use crispy fried shallots instead of bacon crumble for a different texture.
  3. Cheddar and Jalapeño Brussels Sprouts
    • Substitute brie with sharp cheddar cheese and mix in 10g of finely chopped jalapeño for a spicy kick.
    • Top with crumbled tortilla chips instead of bacon for a crunchy finish.
  4. Blue Cheese and Walnut Brussels Sprouts
    • Replace brie with crumbled blue cheese and mix in 30g of chopped walnuts into the stuffing.
    • Drizzle with a balsamic reduction instead of glaze for a tangy contrast.
  5. Feta and Spinach Stuffed Brussels Sprouts
    • Use feta cheese instead of brie, and add 50g of sautéed spinach to the stuffing mixture.
    • Top with toasted sunflower seeds instead of bacon for a healthier option.
  6. Buffalo Chicken Brussels Sprouts
    • Mix shredded cooked chicken (about 100g) with cream cheese, hot sauce, and cheddar to create a spicy filling.
    • Serve with ranch dressing drizzled on top instead of the balsamic glaze.
  7. Mushroom and Truffle Oil Stuffed Brussels Sprouts
    • Sauté 100g of finely chopped mushrooms, then mix them with brie and a drizzle of truffle oil for an earthy flavor.
    • Garnish with fresh herbs like thyme or parsley instead of bacon crumble.
  8. Caramelized Onion and Gruyère Brussels Sprouts
    • Replace brie with gruyère cheese and mix in 50g of caramelized onions into the stuffing.
    • Top with crispy fried leeks for an elegant touch.
  9. Caprese Style Brussels Sprouts
    • Stuff the Brussels sprouts with mozzarella balls (bocconcini) and cherry tomato halves.
    • Drizzle with pesto instead of balsamic glaze for an Italian flair.
  10. Sweet Potato and Maple Brussels Sprouts
    • Mix mashed sweet potatoes (about 100g) with brie for a sweet twist on the filling.
    • Top with candied pecans instead of bacon for added sweetness.
These variations allow you to explore different flavor profiles while maintaining the essence of the original appetizer, making each version unique and delightful!