Maple Bacon-Wrapped Brussels Sprouts

5 from 11 votes

Oct 19, 2020

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You’ll love these show stopping Maple Bacon-Wrapped Brussels Sprouts, especially for the holidays! Brussels sprouts get the royal treatment with a delicious maple glaze and smokey bacon wrap!

CRISPY MAPLE BACON-WRAPPED ROASTED BRUSSELS SPROUTS

As the holidays come around again, I always think about appetizers. They’re just such a special way to treat guests and family! Plus, they double as fantastic side dishes. And, these yummy little bites of goodness really hit all the right notes: super-nutritious Brussels sprouts just pair perfectly with smoky bacon and a touch of pure maple syrup.

RECIPE INGREDIENTS

Brussels Sprouts: 1 ½ pounds, or about 20 brussels sprouts. Do not use large brussel sprouts; they will not cook in the same time as the bacon. Go for the smaller or average-size sprouts.
Salt and Pepper
Bacon: Thick-cut bacon; you’ll need 10 slices to wrap 20 sprouts.
Maple Syrup: You can use sugar-free versions! You’ll need a small amount in a separate bowl for brushing on the bacon, and more to make the sauce.
Dijon Mustard: Dijon really makes the dish special, but you can also substitute spicy deli mustard and even yellow mustard, if necessary. The taste will vary with your substitution!
Red Pepper Flakes and Chopped Fresh Parsley: For garnish.

WHAT BACON TO USE

You’ll find differences of opinion on this if you do some Googling, but bear with me: I like to use thick-cut bacon. Thin slices of bacon have a “pro,” which is that the bacon cooks up more quickly and gets quite crispy in less time. But, I like the way that the thickly cut bacon gives a heartier flavor, and roasts really well along with the sprouts.

For me, the whole bite just tastes really well-matched with good thick bacon slices!

HOW TO PREP BRUSSELS SPROUTS

Prepping Brussels sprouts couldn’t be easier! If you have purchased sprouts that are still clustered in rows on a long stem (so cool!), then pop them off one by one. Loose brussels sprouts should be checked for stem ends, and you should take those off, as you would for grapes.
Next, peel away any discolored outer leaves from each sprout. No need to be a perfectionist, here, because it’s fine if some of the leaves aren’t absolutely perfect: just get rid of the discolored or spotted leaves from the outer layer only!
Finally, give the Brussels sprouts a good wash in a large bowl or basin of salted water. Any dirt should fall away and sink to the bottom of your basin. Use your hands or a slotted spoon to remove the sprouts to a colander and give one last rinse under running water; pat dry.

HOW TO COOK OVEN ROASTED BRUSSELS SPROUTS WITH BACON

Prep the Oven and Baking Sheet. Preheat the oven to 400˚F, line a baking sheet with parchment paper or foil, and set a cooling rack inside the baking sheet. Set the prepared baking sheet aside while you work on the sprouts.
Prep the Brussels Sprouts. Wash and trim the brussel sprouts, season with salt and pepper, and set aside. Cut the bacon slices in half. Wrap a piece of bacon around each sprout; liberally brush each slice with maple syrup and arrange the wrapped sprouts on the prepared baking sheet, seam-side down.
Roast the Wrapped Brussels Sprouts. Place the baking sheet in the oven and roast for 25 to 30 minutes, or until the bacon is crisp and the brussels sprouts are tender. Remove from the oven and let them stand for a few minutes while you prepare the sauce.
Prepare the Maple Sauce. In a pretty serving bowl, mix the maple syrup with the dijon mustard. Sprinkle red pepper flakes over the sauce. Transfer the sprouts to a serving platter.
Enjoy! Serve the sprouts along with the dipping sauce. So good!

HOW TO SERVE AS AN APPETIZER OR SIDE DISH

To serve as an appetizer, you can wash, trim, and wrap the sprouts ahead of time, place them on the prepared tray, and slide them into the oven about 15 minutes before your guests arrive. Have your serving dishes and sauce ready. By the time you’ve greeted your guests and taken their coats, the sprouts will be ready.
To create a nice appetizer or small plate spread, try serving something cool and refreshing, like my Light Creamy Artichoke Dip and pita chips, as well as a sweet treat such as Lemon Cheesecake Crescent Rolls.
As a side dish, these lovely Brussels sprouts pair wonderfully with just about any entree. Since they’re so rich and flavorful, I particularly like serving them with an entree that is hearty, but still a little on the lighter side, like Garlic Butter Scallops or Balsamic Marinated Chicken Breasts.

TIPS FOR THE BEST OVEN ROASTED BRUSSELS SPROUTS

Even Steven: In order for your dish to roast properly, the Brussels sprouts need to be fairly even in size. If some are very large, halve them before wrapping. Very small sprouts can be wrapped with a small piece of a larger sprout.
Watch the Sugar: If maple syrup just isn’t in the cards, you can take the dish in a different direction by using a balsamic vinaigrette or barbecue sauce to “glaze” the bacon. Yum!

HOW TO STORE AND REHEAT LEFTOVERS

To refrigerate, place the Brussels sprouts in a single layer in an airtight container, or on a plate covered tightly with plastic wrap. Refrigerate for up to 3 days.
To freeze, place the Brussels sprouts on a clean tray or plate, and set the tray in the freezer until frozen solid. Then transfer the frozen sprouts into freezer bags or containers and keep for up to 3 months.
To reheat, first thaw the sprouts in the refrigerator (if frozen). Then arrange on a baking sheet and heat in the oven at 350˚F until heated through.

More Brussel Sprouts Recipe

ENJOY!

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5 from 11 votes