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up close of Bacon Wrapped Brussels Sprouts showing how crispy they are
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Bacon Wrapped Brussels Sprouts

Bacon Wrapped Brussels Sprouts are crispy, sweet and salty heaven - the MUST make appetizer or side for Thanksgiving and Christmas!  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!
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 36 sprouts (halves)

Ingredients

  • 18 medium Brussels sprouts (about 1 1/2 pounds)
  • 18 strips traditional cut bacon (do NOT use thick-cut)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 tsp EACH garlic powder, dried basil, dried thyme
  • 1/4 teaspoon pepper

Maple Sriracha Glaze

FOR SERVING

Instructions

  • Prep: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup.
  • Brussels Sprouts: Add the olive oil, salt, garlic powder, dried basil, dried thyme and pepper to a large bowl and whisk to combine. Trim the stem ends from the Brussels sprouts and halve lengthwise; add to the olive oil/seasonings and stir until evenly coated; set aside.
  • Maple Glaze: Whisk the Maple Glaze ingredients together in a small bowl.
  • Glaze Bacon: Cut bacon in half crosswise, then brush bacon with about two thrids of the Glaze.
  • Wrap Sprouts: Wrap each Brussels sprout half with half a strip of bacon, GLAZE SIDE IN, so the bacon seam is on the flat side of the sprout. (Optional: If serving as an appetizer, you may wish to add a toothpick.) Place seam-side down on the baking sheet, leaving a bit of space between each sprout. Brush with remaining Glaze.
  • Bake: Roast the Brussels sprouts at 400 degrees F for 20 to 25 minutes (depending on size) until the sprouts are tender when pierced with the tip of a knife. Turn the oven to broil (don’t move the pan) and broil until the bacon is browned and crispy, about 3-5 additional minutes (watch closely so they don't burn!).
  • Horseradish sauce: While the sprouts are roasting, prepare the horseradish sauce (click for recipe). Serve the Brussels Sprouts warm.

Video

Notes

  • Use fresh 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.  The fresher the Brussel sprouts, the better, sweeter tasting they will be. 
  • 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.
  • Size matters: Look for medium Brussels sprouts.  If using smaller Brussels, wrap them whole (in which case you will need more of them).  If all of your Brussels Sprouts are smaller, then bake for less time and broil until crispy. 
  • 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.

Prep 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 crisp, about 15 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.