As it turns out, the answer to the question “Isn’t there one, single food that doesn’t taste better wrapped in bacon?” is NOPE. Not in this case, at least! Bacon Wrapped Brussels Sprouts are the appetizer/side/just-because-I-love-you recipe that’s driving us wild.
Louder-and-prouder cousin to these popular Maple Bacon Brussels Sprouts, today’s bacon wrapped Brussels sprouts skewers are evidence that even the most divisive of vegetables can garner universal approval with the help of a few key ingredients.
And no, I’m not only talking about the bacon (though let’s be honest—as with these Bacon Wrapped Asparagus, it is the headliner here).
But what is a star without its supporting cast?
In addition to bacon, this recipe makes tasty use of the flavor lessons learned from these Balsamic Brussels Sprouts and my go-to Sauteed Brussels Sprouts, both of which use a touch of balsamic vinegar to keep the Brussels sprouts from tasting bitter (Brussels sprouts crave acid to taste their best).
To balance the vinegar, we have the sweet note of maple syrup (or you can make bacon wrapped Brussels sprouts with honey if that’s your preference), along with a kick of cayenne.
The end result is a slam-dunk on a skewer.
Even the vegetable skeptics in your life who refuse to be convinced that Roasted Brussels Sprouts can taste like candy, they won’t be able to resist these bacon-wrapped beauties.
How to Cook Bacon Wrapped Brussels Sprouts
These Brussels sprouts take a little assembly, just as any bacon-wrapped recipe does, but it’s straightforward.
You also can prep Brussels sprouts ahead of time.
- Assemble and refrigerate them up to 4 hours in advance.
- Better yet, you can even bake them ahead of time and reheat them before serving. See more detailed tips below.
Like bacon wrapped dates, these are irresistible when warm but still highly devourable at room temperature. Serve them for a unique appetizer for a party or a fun addition to date night in.
- Brussels Sprouts. Brussels sprouts pair perfectly with the bacon and maple syrup mixture. In the oven, they develop a wonderful crispy exterior and melt-in-your-mouth tender interior.
- Bacon. The crowd-pleasing, taste bud-approved addition to our sprouts. The bacon adds a delightful saltiness, sweetness, and umami goodness.
- Maple and Balsamic Mixture. Pure maple syrup, balsamic vinegar, and cayenne pepper become the irresistible glaze that caramelizes on the outsides of these bacon wrapped Brussels sprouts. It’s a little sweet, spicy, and tangy.
- Flaky Sea Salt. A final sprinkle of flaky sea salt is truly scrumptious and makes all of the other ingredients pop.
- Stir the glaze together in a bowl and brush on the strips of bacon.
- Wrap the bacon around the Brussels sprouts, then secure with a skewer.
- Arrange the skewers on a baking sheet as you go.
- Dunk each bacon-wrapped sprout in the remaining glaze.
- Finish with flaky sea salt. Bake for 20 to 25 minutes at 375 degrees F. ENJOY!
- OPTION 1: Prep without Baking. Brush the bacon strips and wrap the bacon around the Brussels sprouts as directed. Refrigerate for up to 4 hours. Just before baking, let come to room temperature. Brush the outsides with the remaining maple balsamic mixture and cook as directed.
- OPTION 2: Bake and Reheat. Bake until the bacon is *almost* as crisp as you’d like. Finish baking/reheat at 350 degrees F just before serving.
- To Store. Refrigerate leftovers for 1 to 2 days.
- To Reheat. Rewarm sprouts in the oven at 350 degrees F.
Recommended Tools to Make this Recipe
- Baking Sheet. Perfect for baking the bacon wrapped Brussels sprouts.
- Mixing Bowls. This set stacks together neatly for easy storage.
- Measuring Spoons. Cut down on dishwashing time with these double-sided spoons.
Ready to watch your guests gush over Brussels sprouts with a fervor you previously thought only the most die-hard of vegetable enthusiasts could muster?
Wrap ‘em in bacon and watch ‘em fly off the plate!
Bacon Wrapped Brussels Sprouts
- ¼ cup pure maple syrup
- 4 teaspoons balsamic vinegar
- ¼ teaspoon cayenne pepper
- 12 strips of bacon (thinner is better) each strip cut in half crosswise
- 12 Brussels sprouts (about 8 ounces) ends trimmed and halved from stem to end
- Flaky sea salt
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet or a baking dish with aluminum foil.
- In a small bowl, stir together the maple syrup, balsamic vinegar, and cayenne.
- Arrange the halved strips of bacon on a work surface (a clean cutting board works well). Lightly brush each strip on one side with the maple mixture.
- Place a Brussels sprout half, cut-side down, in the center of a strip of bacon.
- Pick up each end and fold it up towards the center so that the two ends overlap. Secure with a toothpick and transfer to the baking sheet. Repeat with the remaining Brussels sprouts.
- Brush or spoon additional maple mixture over each bacon-wrapped sprout (I found it easiest to briefly dunk and roll each sprout in the bowl with the maple mixture; be sure to shake off any excess).
- Sprinkle the bacon-wrapped sprouts with flaky salt.
- Bake the Brussels sprouts for 20 to 25 minutes or until bacon is crisp. Transfer to a serving plate and let cool a few minutes. Enjoy warm.
- TO MAKE AHEAD: If you are prepping these ahead for a gathering, I suggest baking them until the bacon is *almost* crisp, then reheat them again, fully crisping the bacon, just before serving.
- TO STORE: Refrigerate leftovers for 1 to 2 days.
- TO REHEAT: Rewarm sprouts in the oven at 350 degrees F.
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