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GET IT NOWThese Bacon Wrapped Brussels Sprouts Were Made To Disappear
These bacon wrapped brussels sprouts might look fancy, but they’re actually so simple. Just 4 ingredients, plus a simple dipping sauce! I have a few theories for why they disappear so fast every time I make them:
- The sticky maple glaze – The bacon gets crispy and the roasted sprouts get tender, but it’s this incredible glaze that takes these bacon wrapped brussels sprouts up a notch. My sugar-free maple syrup with a kick of cayenne caramelizes the bacon as it cooks, infusing flavor into every bite.
- The sweet, creamy dipping sauce – If it’s not the glaze, the maple mustard dipping sauce definitely ties it all together. It’s creamy, tangy, and just a little spicy. I could eat it with a spoon.
- No need to precook the sprouts – Okay, maybe this is why you want to make them more than why they disappear. 😉 I thought pre-cooking might help, and while it did get me a golden outside on the veggies, it also made the sprouts too soft by the time the bacon was done. Roasting them raw inside the bacon gives the best texture. Not to mention the easiest prep!
I’ve brought these bacon wrapped brussels sprouts to a holiday gathering as a Christmas party recipe, served them as a side dish at home, and even placed them with an appetizer spread of other game day recipes. They disappear everywhere I take them. Make them with me, and I think they’ll pull the same disappearing act at your house!
Reader Review
“Tried these and we LOVED [them]. Mom and I said this is the only way to eat brussels sprouts from now on.” –David
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Ingredients & Substitutions
Here I explain the best ingredients for my bacon wrapped brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – Remove the stems and any brown leaves. See my tips below for more on selecting your veggies for this recipe.
- Bacon – I tested both thick and regular, and regular was the winner. It gets crispy without overcooking the sprouts.
- Maple Syrup – I brush my Wholesome Yum Zero Sugar Maple Syrup over the bacon, which gives it real maple flavor without the sugar.
- Cayenne Pepper – I add just a pinch for warmth, but feel free to add more if you like heat. You can also swap in smoked paprika or crushed red pepper flakes.
- Dipping Sauce – I make this with a simple combo of mayonnaise, more of the same maple syrup (above), Dijon mustard (you can use regular but I find it overpowering here), garlic powder, and a pinch of cayenne.
How To Make Bacon Wrapped Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the bacon. Cut the bacon pieces in half, lay them out in a single layer, and brush with maple syrup. Sprinkle a little cayenne on top if you like heat.
- Wrap the sprouts. Flip the bacon strips, so the syrupy side is on the bottom. Place a brussels sprout on a slice of bacon, and roll it up. Set it on a rimmed baking sheet with a rack on top (I use and love this set), seam-side down, and repeat with the rest.
- Add a final glaze. Once everything’s wrapped, I brush the tops with any leftover maple syrup to give the bacon a nice sticky finish.
- Roast in the oven. They’re ready when the bacon is crispy and the sprouts are tender.
- Make the dipping sauce. While those cook, stir together the mayo, maple syrup, Dijon, garlic powder, and cayenne, until smooth and creamy.
- Enjoy! You can drizzle the sauce over the bacon wrapped brussels sprouts or dunk them with a fork. I like these bamboo skewers (pictured below) for dipping when I want them to feel a little fancy!
My Recipe Tips
- I recommend medium sprouts, 1 inch in diameter. This size cooks through by the time the bacon gets crispy, without getting mushy. If yours are big, just cut them in half. Small ones will get too soft, so I suggest saving them for my other recipes, like brussels sprout salad, air fried brussels sprouts, or fried brussels sprouts with bacon.
- I use this rack method for all my bacon recipes, because it helps them get crispier. This set is my favorite and easy to clean! If you get it to make these bacon wrapped brussels sprouts, you can also use it for my bacon in the oven, asparagus wrapped in bacon, and even bacon wrapped chicken.
- Line your pan for easier cleanup. Maple syrup can get sticky while baking, and areas where it drips down tend to burn, so I always line my baking sheet with parchment or foil because it saves me so much scrubbing later.
- What about oil and salt? I don’t add either one, because I find that the bacon adds enough of both. You can toss the sprouts with a very small amount of each if you like, though.
- Don’t stretch the bacon when wrapping. It will shrink as your brussels sprouts are roasting, and if you stretched it upfront, it’ll unravel.
- Placing the bacon wrapped brussels sprouts seam side down is important. Again, they’ll unravel if you don’t. Alternatively, you can secure the bacon with toothpicks instead, but to me this is just an extra step I’d rather skip.
- Check on the sprouts a little early. I noted how long they usually take in my oven, but since they’re coated in maple syrup (whether you use my zero sugar one or regular), they can burn a little more easily than normal. I like my bacon pretty dark on these as shown in the pictures. You can remove them sooner if you prefer a lighter color.
- Can I cook these using other methods? Sure! I’ve grilled them for 7-10 minutes per side at medium-high heat, or air fried them for 15-20 minutes at 380 degrees F. Both turned out great.
- Can I make them without the glaze? Yes, I just think they taste a little more boring that way.
Bacon Wrapped Brussels Sprouts (With Dip)
Crispy, sweet, and spicy, my bacon wrapped brussels sprouts are the perfect party appetizer. Serve them with this irresistible creamy dip!
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Ingredients
Tap underlined ingredients to see the ones I use.
Bacon wrapped brussels sprouts:
Dipping sauce:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Place an oven-safe rack over a baking sheet.
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Lay out the short (halved) bacon pieces in a single layer. Brush with maple syrup. Sprinkle with cayenne pepper.
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Flip the bacon pieces over, so that the maple syrup is on the bottom. Place a brussels sprout at the end of a bacon slice and roll up. Place onto the baking sheet, seam side down. Repeat with the remaining sprouts. Brush remaining maple syrup over the top of the brussels and bacon.
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Bake for about 25 minutes, until bacon is crispy and brussels sprouts are tender.
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Meanwhile, in a small bowl, make the dipping sauce. Stir together the mayonnaise, maple syrup, mustard, garlic powder, and cayenne pepper, until smooth.
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Serve warm bacon wrapped brussels sprouts with dipping sauce.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3 bacon wrapped brussels sprouts + 1.5 tablespoons dipping sauce
- Tips: Check out my recipe tips above to help you get crispier bacon, cook the sprouts just right, and make cleanup super easy.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: I often assemble these ahead of time and store them right on the pan (covered in plastic wrap) in the refrigerator until ready to cook. I recommend a little extra syrup right before baking.
- Reheat: You can pop the bacon wrapped brussels sprouts in the oven again for 5-10 minutes at 350 degrees F, or air fry them for a minute or two. I would not microwave them, as the texture won’t be very good.
- Freeze: These actually freeze better than you’d think! You can freeze cooked ones for up to 3 months.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Bacon Wrapped Brussels Sprouts
16 Comments
mghedges
0Do these bacon wrapped brussel sprouts taste like the maple syrup used to cook
them ? I like the recipe but my family is not fond of maple syrup, hence my concern about the taste. Can I substitute something else for the syrup ? Thanks
Maya | Wholesome Yum
0Good question! Yes, you can taste the maple syrup. You could use my zero sugar honey instead if you’re not a fan of maple.
Dorothy Beckner
0The bacon wrapped Brussels were a HIT! So good I have to make more today !
Rhonda
0WOW!! These were awesome?thanks Maya for another awesome recipe?You are awesome!!!!
Dawn Trottman
0Tried these and we LOVEDit. Mom and I said this is the only way to eat Brussels sprouts from now on.
Candace
0How do I remove all Brussels Sprouts from my menu FOREVER?
Wholesome Yum D
0Hi Candace, If you don’t like brussels sprouts, you can always replace them with another vegetable.
Emmy H.
0Made them…..and it’s the best… will not go back to my previous recipe.
Lori Sherman-Appel
0The Bacon-Wrapped Brussels Sprouts looks terrific & I can’t wait to make them. I have one problem. When I go to buy bacon, all the packages have sugar in them. I tried turkey bacon, but it was awful!! Can you please direct me to a specific brand??!! Thank you so much. HAPPY HOLIDAYS!
Maya | Wholesome Yum
0Hi Lori, I get my bacon delivered from here, it has no sugar. 🙂 Many stores in my area also have bacon without sugar added, but it’s more common in health food stores.
matt
0great recipe. i wish i could print it.
Wholesome Yum M
0Hi Matt, So glad you enjoyed the recipe! Use the print button in the recipe card to print it out.
Shraddha
0Sprouts are very nutritious. Can’t wait to try this one!
Emily | Prego Italian Restaurant
0Looks so good. Loved it!
Ashley F.
0The bacon with the brussels sprouts is so good! Loved it!
Katie
0Looks so good. Can’t wait to try this one!