These tender Brussels sprouts and crispy tater tots are wrapped in bacon and drizzled with a Sriracha-honey mixture.

Bacon-Wrapped Taters and Sprouts

Preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper. Combine honey and Sriracha, set aside.

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.