Bacon Wrapped Brussels Sprouts — crispy bacon surrounds a perfectly roasted sprout seasoned with balsamic + black pepper. Dip them into an easy maple mustard sauce for a flavor packed bite!
Think of Them as Savory Truffles
That’s kind of what they look like, right?! Little nuggets of golden brown bacon and Brussels sprouts that are just the right size for popping into your mouth…after a dunk in the maple mustard!
This combo of ingredients and flavors can be found on Thanksgiving tables across the country. It’s a favorite in our home and definitely on the menu for a Friendsgiving Cocktail Party!
And let’s be honest, with that much bacon in one bite, you’re likely to convert even the most hearty of Brussels sprout naysayers.
Gather Your Ingredients
In addition to kosher salt + fresh cracked black pepper, you’ll need…
- Brussels sprouts — they look like tiny cabbages, but are only cousins (along with broccoli and cauliflower). Get a full pound, although you may not wrap all of them depending on their size.
- Bacon — I prefer an uncured, regular cut bacon (versus thick cut). Feel free to chose smoked or unsmoked.
- Balsamic vinegar — used to season the sprouts and the maple mustard.
- Mayonnaise, Dijon mustard, maple syrup — combine for an easy dip.
- Fresh thyme — to garnish.
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Let’s Get Cooking!
- Toss the sprouts with balsamic vinegar, kosher salt + pepper.
- Wrap each sprout in half a slice of bacon and place them seam side down on a parchment lined baking sheet. Season with fresh cracked pepper.
- Roast for 30 minutes in a 400°F oven, rotating the pan half way through the bake.
- While the sprouts roast, combine mayo, mustard, maple syrup + balsamic. Season to taste.
Helpful Recipe Tips
First, trim off the stem end. Second, peel away any tough or icky outer leaves.
No worries…if they are ‘bite size’ leave them whole. If they are larger, simply cut them in half.
This recipe calls for one pound each of Brussels Sprouts and bacon. But, because the sprouts vary in size, you may end up with too many or too few sprouts. If you have too many sprouts, just roast them along with the bacon wrapped ones. If you end up with extra bacon, save it for another dish or tomorrow’s breakfast!
The bacon is going to render most of its fat during the roasting process. This is going to flavor the sprouts, but we certainly don’t want to serve the final product in a pool of drippings. As soon as you remove the pan from the oven, use tongs to transfer the bacon wrapped sprouts to a plate or serving platter. Let the pan of bacon fat cool, then scrape the whole mess into a trash bin.
If you like things sweet, brush maple syrup on the bacon before wrapping the sprout. Adjust the ratios of maple syrup or Dijon in the dip to make it more sweet or more pungent. Add a spicy element by tossing the sprouts with crushed red pepper flakes, or add some cayenne to the dip. Swap the maple syrup for honey (or hot honey!).
You can make the dipping sauce a day or two in advance and store it in an airtight container in the fridge. Wrap the sprouts in bacon earlier in the day. Place them on a sheet pan, cover and refrigerate until you’re ready to roast. Let them rest on the counter as the oven preheats.
What to Sip
If you’re making this as part of the Friendsgiving Cocktail Party menu, then definitely sip on some Sparkling Pear + Kumquat Sangria! The crisp, fruitiness of the sangria is a great contrast to the salty savoriness of the bacon wrapped Brussels sprouts.
Enjoying these for any other occasion? Try a red wine with a fair amount of tannin, a crisp pilsner or hard cider.
When to Make This Appetizer
These are great any time of year, but especially in the fall and winter when Brussels sprouts are in season and at their peak. They are easy to assemble and can be done so ahead and refrigerated (covered) until you’re ready to roast and serve.
- Bacon and Cheese Pull Apart Biscuits
- Candied Bacon + Arugula Croque Madame
- Onion Ring + Bacon Grilled Cheese
- Air Fryer Irish Cheddar + Bacon Potato Croquettes
- Cornbread + Bacon Stuffing Stuffed Mushrooms
Bacon Wrapped Brussels Sprouts with Maple Mustard
- 1 lb Brussels sprouts trim stem ends, remove tough outer leaves, halve large ones
- 1 tbsp balsamic vinegar divided
- 1 tsp kosher salt
- 1 lb bacon cut strips in half
- fresh cracked black pepper
- 4 tbsp mayonnaise
- 3 tbsp Dijon mustard
- 1 tbsp maple syrup
- fresh thyme to garnish
- Preheat oven to 400°F. Line a sheet pan with parchment.
- Place the Brussels Sprouts in a bowl. Add 2-1/2 tsp of balsamic vinegar and kosher salt and toss together.
- Wrap each sprout in a half slice of bacon and place it seam side down on the sheet pan. Use toothpicks to secure if needed. Season liberally with fresh cracked black pepper.
- Roast for about 30 minutes until the sprout is tender and bacon crisp. Rotate the pan halfway through for even roasting.
- Make the dipping sauce by combining the mustard, mayonnaise, 1/2 tsp of balsamic, and maple syrup with a whisk. Season with kosher and black pepper to taste.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.