Bacon Wrapped Brussels Sprouts (2024)

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Oven Roasted Bacon Wrapped Brussels Sproutsare the crispy, caramelized, sweet, salty, and savory, idyllic appetizer or side dish! They are guaranteed to be your new favorite… and everyone else’s too!

Bacon Wrapped Brussels Sprouts are crispy, sweet and salty heaven – the MUST make appetizeror side for ThanksgivingandChristmas! Maple sriracha glazed bacon is wrapped around tender sprouts, baked until golden, crispy, caramelized and infused with flavor, then dunked in creamy tangy horseradish or honey mustard dip. This Brussels sprouts recipe is an impressive crowd pleaser that disappears in a flash, simple to make and prep ahead friendly – you should probably double the batch!

When prepared correctly, Brussels Sprouts are one of the tastiest side dishes! Make sure to check out my other recipes: Sautéed Lemon Garlic Brussels Sprouts, Roasted Brussels Sprouts and Creamy Brussels Sprouts.

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How to Make Bacon Wrapped Brussels Sprouts Recipe

WHY this BRUSSELS SPROUTS Recipe Works

These are hands down the BEST Brussels sprouts I’ve ever tasted – I was eating them like candy! This recipe transforms suspiciously eyed Brussels sprouts into beautiful, irresistible sweet and savory flavor bombs even the pickiest eaters won’t be able to resist! They’ll impressive dinner guests at holidays like Easter, Thanksgiving, Christmas, etc. and every occasion in between.

Bacon makes everything better! This recipe specifies thin cut bacon so it gets shatteringly crispy by the time the sprouts are tender, all while caramelizing with the help of the maple brown sugar glaze. Additionally, the Bacon Wrapped Brussels Sprouts are broiled to an irresistibly crispy finish!

Drool worthy maple glaze. This isn’t just a one note glaze like most recipes! The glaze is infused with maple, brown sugar and splashes of balsamic, Dijon and sriracha for a drool worth balance of sweet and tangy with a kick of heat. The glaze not only seeps into the bacon and sprouts, but helps caramelize the bacon.

Easy and simple. Although these Bacon Wrapped Brussels Sprouts look impressive, they’re incredibly easy to make with pantry friendly ingredients. Just slather the bacon with glaze, wrap the sprouts, brush on some more glaze and bake.

Prep ahead friendly. This Brussels Sprouts recipe can be assembled, then refrigerated until ready to bake. Then just brush on the remaining glaze and pop in the oven!

Ingredients for Bacon Wrapped Brussels Sprouts

If you think you hate Brussels sprouts, think again! With the help of maple glazed crispy bacon, humble Brussels sprouts are transformed into a side dish that everyone will want seconds of! Here’s a look at what you’ll need to make this Brussels sprouts recipe (full measurements in the printable recipe card at the bottom of the post):

FOR THE SPROUTS

Brussels sprouts: You will need 18 Brussels sprouts which will be sliced in half to create 32 servings. Select medium Brussels sprouts that are roughly all the same size. If they are less than 1 inch in diameter, then leave them whole (which means you’ll will need more of them).
Bacon: Use regular bacon, NOT thick cut bacon. Thick cut bacon is too thick and will not become crispy by the time the Brussels sprouts are done baking.
Spices: Salt, pepper, dried thyme, dried basil and garlic powder flavor the sprouts and maple glaze.
Olive oil: Just a tablespoon is needed to combine with the spices before tossing with the Brussels sprouts so they stick.

FOR THE GLAZE

Maple syrup: Use pure maple syrup, not imitation syrup or pancake syrup.
Brown sugar: The brown sugar underscores the sweetness of the maple syrup with additional molasses notes.
Sriracha: The Sriracha will not make your recipe spicy, but is needed to cut through the sweetness. If you want to make them spicy, then add more than 1 teaspoon. Sriracha is a chili sauce and my pick for this recipe because it rounds out the flavor of the chilies and vinegar with sugar and a little garlic for a more balanced and complex flavor instead of straight heat.
Balsamic vinegar: Adds a slight tanginess to the sauce to balance the sweetness. Use quality balsamic vinegar for the best flavor.
Dijon mustard: I promise it won’t make your Brussels sprouts taste like mustard! It adds a hint of complex tanginess.

How to Choose the Best Brussels Sprouts

Set yourself up for success and hand pick the brightest, freshest Brussels sprouts that are medium in size. Look for sprouts that are green with a white base and firm to the touch. Older sprouts lose any sweetness and taste rather sour.

Always avoid moist, soft, or moldy sprouts. Avoid leaves with browning on the edges and a lightening of the green color. Avoid sprouts that smell harsh, sort of like old cabbage. As they age, the smell becomes more potent.

What Makes Brussels Sprouts Taste Bitter?

If you are not a fan of roasted Brussels sprouts or don’t think you are a fan, it’s likely because you have eaten overcooked Brussels sprouts!

When the sprouts are overcooked, they turn squishy and develop a bitter and sulfur flavor reminiscent of rotten eggs. This is because they contain healthy glucosinolates compounds; the longer they’re cooked, the more sulfur they release – hence the bad rap.

So, DON’T OVERCOOK your Brussels sprouts, and you will have a deliciously crisp tender, caramelized cabbage-like vegetable.

How to Trim Brussels Sprouts

Most of the time in the store, you’ll find Brussels sprouts already removed from the stalk. If they’re on the stalk, simply cut them off.

Next, peel off the flimsy outer leaves, trim off the very bottom of the stalk, then cut them in half lengthwise through the stem.

Brussels sprouts will retain their shape even if they are halved, cut into quarters, wedges or coins due to their tightly packed leaves as long as they’re fresh.

How to Make Bacon-Wrapped Brussels Sprouts

Making Bacon Wrapped Brussels Sprouts may sound tedious, but the process is fairly quick and simple but tastes divine! Here’s how (full recipe in the printable recipe card at the bottom of the post):

Step 1: Trim the Brussels sprouts. Trim the stem ends from the Brussels sprouts, and halve lengthwise; set aside.

Step 2: Season the Brussels sprouts. Add the olive oil and seasonings to a large bowl, whisk to combine, then add the Brussels sprouts. Gently toss until evenly seasoned.

Step 3: Make the glaze. Whisk the Maple Glaze ingredients together in a small bowl.

Step 4: Prep the bacon. Cut the bacon in half crosswise, then brush it with some of the maple glaze.

Step 5: Wrap the Brussels sprouts in bacon. Wrap each Brussels sprout half with half a strip of bacon glaze side in. Wrap it so that the seam is on the flat side. Place seam-side down on a foil-lined baking sheet, leaving a bit of space between each sprout.

Air Fryer Bacon Wrapped Brussels Sprouts

You can make Bacon Wrapped Brussels Sprouts in the Air Fryer as well! This isn’t my first choice, however, because you have to work in batches, and the bacon doesn’t sizzle in its drippings, so it’s not quite as crispy, but it does free up oven space.

Follow the recipe up through wrapping the Brussels Sprouts in bacon and brushing with remaining glaze. Working in batches, add the Brussels Sprouts into the Air Fryer basket with a little room between each one. Set the Air Fryer for 400 degrees F and cook for 10 minutes. Check the sprouts for doneness and either remove or flip, and continue cooking an additional 5 minutes or so, until fork tender.

What Dip Fop Bacon Brussels Sprouts?

Bacon Wrapped Brussels Sprouts are fabulous on their own, but creamy, tangy, kickin’ Horseradish Sauce elevates them to NEXT LEVEL! And my recipe only takes 5 minutes to whisk up and is make ahead friendly for up to one week!

Thishorseradish recipe is cool and creamy with a gentle heat from the horseradish, brightness from the lemon juice and earthiness from the chives that beautifully balances, contrasts and cuts through the salty richness of the bacon without overpowering it.

This horseradish sauce recipe is also extra easy because it’s made with sour cream instead of heavy cream, prepared horseradish, lemon juice, chives, salt and pepper- just mix all of the ingredients together, chill and serve – that’s it! You will be floored at how these humble ingredients make your taste buds sing!

TIPS AND TRICKS FOR Roasting Brussels Sprouts

Purchase uniformly-sized Brussels sprouts.Similarly-sized Brussels sprouts will cook evenly and at the same rate. Hand-select them from your grocer’s bulk bin instead of grabbing a bag.
Use fresh Brussels sprouts: Set yourself up for success by using the freshest Brussels sprouts– not ones that have been hanging out in your fridge for days and days. They should be green, firm and free of any black spots.
Size matters: If using smaller Brussels, wrap them whole. If all of your Brussels Sprouts are smaller, then bake for less time and broil until crispy.
Get the Brussels sprouts as dry as possible: After rinsing Brussels sprouts, pat them very dry with a clean kitchen towel or the winning combo of salad spinner and clean kitchen towel. Any moisture left on the Brussels sprouts will inhibit the roastingprocess of both the sprouts and the bacon!
Leave plenty of space: Don’t let the Brussels sprouts overlap or even touch or the sprouts will steam instead of roast and the bacon won’t get crispy.
Don’t use thick-cut bacon for this recipe: It’s too thick to get crispy by the time the sprouts are done. Use regular/traditional bacon.
Wrap the Brussels sprouts tightly: This will make for the prettiest presentation and helps the bacon stay in place/cover the whole sprout as it shrinks.
Wrap the bacon so it’s seam side down: Try and wrap each sprout so the end of the bacon finishes on the flat cut surface of the sprout which will be placed flat against the baking sheet. This will keep the bacon in place and help it crisp up. To accomplish this, it doesn’t mean starting the bacon on the flat surface – start it wherever it needs to start to finish on the flat surface, which may vary between sprouts.
Use toothpicks or don’t: If you plan on serving the sprouts as an appetizer, you may want to add toothpicks before roasting. If you plan on serving as a side dish, then the toothpicks aren’t necessary, as long as you roast the sprouts bacon seam side down on the baking sheet. The ends of the bacon strips will fuse together as the fat renders and the strips crisp.
Don’t skip the broil: The Bacon Wrapped Brussels Sprouts will get pretty crispy by baking, but broiling takes them to another level! Broil for as little or as long as needed – but don’t walk away and let them burn!

possible recipe variations

Use different vegetables: Create a medley of glazed veggies by using Brussels sprouts, potatoes, thick chunks of zucchini, etc. (adjust cooking time as needed).
Use a different glaze: Instead of the maple, any glaze will work, just make sure it isn’t too salty because the bacon already has a lot of salt. Asian sweet chili sauce would be tasty or any of your favorite marinades/glazes (again omit the salt).
Add nuts: Sprinkle with chopped pecans, pistachios, cashews, sliced almonds, etc.
Add seeds: Sesame seeds, pepitas, sunflower seeds, etc.
Go Italian Lemon Parmesan: Skip the maple glaze and toss the Brussels sprouts with a splash of lemon, Italian seasonings, lemon pepper and freshly grated Parmesan before wrapping in bacon.
Add cheeses to garnish: Sprinkle with goat cheese, feta cheese or gorgonzola cheese after baking.
Cajun: Season with your favorite Cajun seasoning for a kick.
Spice them up: Add additional Sriracha to the maple glaze.
Use dressing: Toss the Brussels sprouts in your favorite dressing like Italian, lemon vinaigrette, or even pesto before roasting.
Turkey bacon: I have not tested this recipe with turkey bacon, so please let me know how it goes!

What to Serve with Roasted Brussels Sprouts

Roasted Bacon Wrapped Brussels Sprouts is a favorite side dish of ours around the holidays. We also love serving them as follows:

Need a side for your holiday entrée? Pair with Roasted Turkey, Brown Sugar Glazed Ham, Honey Baked Ham, Pineapple Glazed Ham, Baked Pork Tenderloin, Mom’s Pot Roast, or Balsamic Roast Beef.
Need a side for your comfort food dinner? Pair with Meatloaf, Beef Brisket, Spice Rubbed Steaks, French Dips, Salisbury Steak, Chicken Cordon Bleu or Oven Fried Chicken.
Need a side for your Italian dinner? Pair with Spaghetti Bolognese, Lasagna, White Chicken Lasagna, Manicotti, Baked Penne, Million Dollar Mac or Shrimp Fettuccine.

MEal Prep

You have two options to make ahead:

OPTION 1: Prep without Baking. Assemble the Bacon Wrapped Brussels Sprouts on a baking sheet, but don’t brush with remaining glaze. Cover and refrigerate for up to 24 hours. Just before baking, let come to room temperature. Brush the outsides with the remaining maple glaze mixture and roast as directed.

OPTION 2: Bake and Reheat. Roast until the bacon is almost as crisp as you’d like, about 15-20 minutes. Let cool to room temperature, cover and refrigerate. Finish baking/reheat at 350 degrees F just before serving, until warmed through, then broil until the bacon is crispy.

How do I reheat Brussels Sprouts?

Oven: Line the Brussels sprouts on a baking sheet and reheat at 350ºF for 10 minutes or until warmed through and crispy. You can also reheat in theair fryerat 350F for 5-10 minutes until warmed through.

Microwave: Reheat for 30 seconds then at 10-second intervals as needed. Microwave Brussels sprouts will not be as crispy.

Stove: Heat a drizzle of oil in a pan and heat over medium-low heat. Add the Brussels sprouts and heat until warmed through, turning occasionally.

HOW Long are Cooked Brussels Sprouts Good For?

Store leftover roasted Brussels sprouts in an airtight container in the fridge for up 3-5 days.

Can these Brussels Sprouts Be Frozen?

I don’t recommend freezing the roasted Bacon-Wrapped Brussels Sprouts as they can become soggy and unpleasant once frozen.
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Looking for more Vegetable Side Dish Recipes?

Sauteed Brussels Sprouts
Creamy Brussels Sprouts with Bacon
Roasted Butternut Squash
Roasted Cauliflower
Honey Garlic Roasted Carrots
Baked Parmesan Fingerling Potato Fries
Garlic Herb Butter Smashed Potatoes
Roasted Parmesan Broccoli
Hasselback Sweet Potatoes

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