Maple Bacon-Wrapped Brussels Sprouts

5 from 11 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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! 

overhead shot of bacon wrapped brussel sprouts in a white bowl


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.


  • 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.

overhead shot of raw bacon wrapped brussel sprouts on a wire rack


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!


  • 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.

overhead shot of bacon wrapped brussel sprouts in a white bowl


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy! Serve the sprouts along with the dipping sauce. So good!


  • 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.

close up shot of bacon wrapped brussel sprouts in a white bowl


  • 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!


  • 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


Pin this now to find it later

Pin It
5 from 11 votes

Maple Bacon-Wrapped Brussels Sprouts

Tender, deliciously roasted Brussels sprouts wrapped in smoky bacon and served with a maple-dijon dipping sauce. Suitable as an appetizer or side dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 41 minutes
Servings: 6


  • 1.5 pounds brussel sprouts,, (About 20 brussels sprouts) Use average-size brussel sprouts and not the large ones.
  • Salt and freshly ground pepper,, to taste
  • 10 slices thick-cut bacon
  • 1/2- 3/4 cup maple syrup,, divided (use sugar free OR keto maple syrup whenever possible)
  • 1 to 2 teaspoons dijon mustard
  • Red pepper flakes,, for garnish
Want to save this recipe?
Enter your email below and we'll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Preheat oven to 400˚F.
  • Line a baking sheet with parchment paper or foil, and set a cooling rack inside the baking sheet. Set aside.
  • Trim the brussels sprouts, lightly grease them with cooking spray, and season with salt and pepper.
  • Cut bacon slices in half.
  • Wrap bacon slices around each sprout; liberally brush each piece with maple syrup.
  • Arrange brussels sprouts on the cooling rack, bacon seam-side down.
  • Roast for 25 to 30 minutes, or until bacon is crisp and brussels sprouts are tender.
  • Remove from oven and let stand 5 minutes.
  • Meanwhile, combine remaining maple syrup with 1 teaspoon dijon mustard; whisk together until incorporated, taste, and add more mustard, if needed.
  • Garnish dipping sauce with red pepper flakes.
  • Serve brussel sprouts with dipping sauce.


Calories: 383kcal | Carbohydrates: 33g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 533mg | Potassium: 560mg | Fiber: 4g | Sugar: 19g | Vitamin A: 877IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating
5 from 11 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Cathy says:

    These are definitely a new favorite appetizer!

  2. Sandra McCollum says:

    This is so delish! Such an amazing flavor combo!

  3. Toni Dash says:

    This is such a great idea!! My family loved it!

  4. Allyson Zea says:

    YUMMM!!! I love me some brussels! I can’t wait to try this one!!!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! πŸ™‚

  5. Sara Welch says:

    Quite possibly the best way to enjoy Brussels sprouts; love the added flavor of the bacon! Delish!

  6. Erin | Dinners,Dishes and Dessert says:

    These Maple Bacon-Wrapped Brussels Sprouts would disappear in our house!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! πŸ™‚

  7. Jen says:

    It just goes to show you that bacon makes everything better! Love this as an appetizer for all of our holiday parties.

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! πŸ™‚

  8. Kristyn says:

    And, I didn’t think brussels sprouts could get better! Bacon just takes everything up to a new level! Loved them!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! πŸ™‚

  9. Shelley says:

    Oh my goodness – this is a brilliant idea, to turn a super-popular side dish flavor combo into a delicious holiday appetizer! So pretty, too! And thanks for the great little tip on why you think thick bacon works better than thin in this recipe – that was really helpful!

    1. Katerina Petrovska says:

      Thank you so much! I am very glad you enjoyed it! πŸ™‚

  10. Michele says:

    You had me at Maple Bacon! So I knew I had to try these. I love the Maple bacon-wrapped Brussels sprouts, especially when combined with the dipping sauce. Thanks for sharing!

    1. Katerina Petrovska says:

      That’s great! I hope you enjoy these! Thank YOU! πŸ™‚