Even skeptics will love these Bacon Wrapped Brussel Sprouts! With just 15 minutes of prep and one pan, these sweet and smoky bites become tender, crispy, and caramelized for an irresistible party-worthy snack.
Serve them as a holiday appetizer, game-day snack, or savory side dish along with other gourmet-level starters such as caprese skewers, or olive tapenade with homemade crostini.
Recipe Highlights: Bacon Wrapped Brussel Sprouts
- Flavor: These bacon wrapped brussels sprouts have a delicious balance of smoky, salty, and savory flavors with a hint of pepper and a sweet, caramelized finish.
- Time Saver: Buy washed, trimmed Brussels sprouts and line baking pan with parchment paper for quick cleanup.
- Make Ahead: These sprouts are perfect for busy holidays or parties because they can be prepped ahead of time! Mix the dips, trim and halve the sprouts, then wrap with bacon a day ahead of time. Keep refrigerated until ready to bake.
- Serving: I have included two tasty dips in this brussels sprouts appetizer recipe, which are also delicious with yummy dippers like sourdough crackers or some wonton chips.
Total Time: 35 Mins Servings: 8 Cooking Method: Oven
Ingredients
- Bacon Wrapped Sprouts:
- Use small to medium Brussel sprouts that are firm. Choose pieces that are close in size so they roast at about the same rate.
- Regular cut bacon is easiest to wrap around the sprouts and cooks up crisp without overcooking the vegetables. Cut each strip in half or into smaller pieces as needed.
- Pure maple syrup adds a sweet contrast to the salty bacon and helps create a caramelized coating as it cooks. Honey may also be used, but keep an eye on it since it can darken more quickly.
- Season with garlic powder, Kosher salt, and pepper to taste.
- Lemon Aioli Dip:
- Mayonnaise gives the lemon aioli dip a creamy and savory base. Feel free to mix in a little Greek yogurt or sour cream for a tangier dip.
- Fresh lemon juice and zest adds a bright, tangy note that balances the rich bacon and creamy mayonnaise. Grate the zest first, then squeeze the juice from the lemon.
- Spicy Maple Dip:
- Chili powder is added to the lemon aioli for a little extra warmth, or leave it out if you prefer a fresh, mild flavor.
- Crushed red chili flakes bring a touch of heat to the maple dipping sauce. Give the sauce a little time to sit before serving so the chili flakes can infuse their flavor into the syrup.
Variations
- For a tangier, less sweet option I use balsamic vinegar in place of maple syrup.
- You can add a bit of dijon mustard or a pinch of cayanne to the maple glaze for a different flavor profile.
- Try using applewood or hickory smoked bacon, or even a pre-seasoned maple bacon to save a bit of time.
- Feel free to skip the dips if you are pushed for time. These bacon-wrapped Brussels sprouts are totally delicious all on their own, the dip just makes them extra special.
How to Make Bacon Wrapped Brussel Sprouts
- Wash and trim Brussels sprouts and toss with salt and garlic powder.
- Lay out bacon and brush with maple syrup. Sprinkle with pepper.
- Cut bacon slices in half horizontally and wrap one piece over a halved sprout.
- Lay out on a tray and brush with remaining maple syrup. Sprinkle with pepper.
- Bake (full recipe below) and cool slightly before serving.
- Make the lemon aioli and spicy maple dip while the sprouts are baking.
Best Sprout Secrets
- Be sure to dry sprouts thoroughly after washing them so that they roast instead of steam.
- Wrap bacon snugly around each sprout and place seam side down when baking to keep it together without the need to secure with a toothpick.
- Use a hot 425°F oven, and leave space between each wrapped sprout, so the hot air can circulate. This helps create delicious browning and crispy bacon, all while keeping the Brussels sprouts tender.
- Use toothpicks to secure if needed.
Storing Bacon Wrapped Sprouts
- Store cooled bacon-wrapped Brussels sprouts in a plastic covered dish, or an airtight container. Store dipping sauces separately.
- Refrigerate for up to 3 days. You can freeze these sprouts in a zip-top bag with the date labeled on the outside and store for up to 2 months, just be aware that thawed sprouts will have a softer texture.
- To Reheat:
- Arrange sprouts on a baking sheet in a 375°F oven until warmed and the bacon crisps again.
- Heat quickly, and with close supervision, under the broiler.
- Reheating small portions in an air fryer works very well.
- The microwave is a super fast way to reheat, just know the texture of the bacon and sprouts will be softer using this method.
Party Bites Everyone Grabs
Did you make these Bacon Wrapped Brussel Sprouts? Leave a comment and rating below.
Bacon Wrapped Brussel Sprouts
Bacon Wrapped Brussel Sprouts are crispy, smoky, and brushed with sweet maple syrup before roasting. Serve these easy bites with zesty lemon aioli or spicy maple dip.
Ingredients
- 16 to 20 brussels sprouts
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¾ pound bacon 1 package
- ¼ cup maple syrup
- freshly ground black pepper to taste
Lemon Aioli
- ½ cup mayonnaise
- ½ Tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon chili powder optional
Spicy Maple Dip
- ¼ cup maple syrup
- 1 teaspoon crushed red chili flakes
- freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F. Line baking tray with parchment paper and set aside.
- Trim bottoms of sprouts an remove any browned leaves. Wash and halve brussels sprouts. In a medium bowl, toss with salt and garlic powder.
- Lay out strips of bacon, brush with maple syrup and sprinkle with pepper. Cut each strip in half (or thirds for smaller sprouts).
- Wrap bacon around each brussels sprout half, with the ends of the bacon tucked under the flat part of the sprout.
- Lay sprouts, flat side down with bacon ends underneath, on the parchment-lined baking tray, leaving space between. Brush with remaining maple syrup, and sprinkle with additional pepper.
- Bake for 20 to 25 minutes or until bacon is crispy and sprouts are tender.
Lemon Aioli
- In a small bowl, combine mayonnaise, lemon juice, lemon zest, and chili powder. Garnish with additional zest if desired. Refrigerate until serving.
Spicy Maple Dip
- Combine maple syrup, chili flakes, and pepper. Allow to rest for 15 minutes before serving for a spicier dip and to allow flavors to meld.
Notes
- 16 to 20 Brussel sprouts will be about 12 ounces.
- Leftovers will last up to 3 days in the fridge in an airtight container or zip top bag.
- Reheat on a baking tray under the broiler, or in a hot oven, until sprouts are crispy and heated through.
Nutrition Information
Calories: 345 | Carbohydrates: 18g | Protein: 7g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 679mg | Potassium: 291mg | Fiber: 2g | Sugar: 13g | Vitamin A: 423IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Was so delicious but mine not as nice looking needed to tuck bacon better my husband hates sprouts but ate 4 yummy and recipe looks inviting Candace’s mom
Thank you! I’m so happy that you AND your husband loved the sprouts! They are my son’s favorite!