Bacon Wrapped Brussel Sprouts

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These Bacon Wrapped Brussel Sprouts are roasted to perfection, balancing savory, smoky, and caramelized flavors in every bite. Ideal for game days, holidays, or a quick snack!

Bacon makes everything better, and when paired with Brussels sprouts, it’s next-level good. The crispy, salty bacon complements the tender, slightly sweet sprouts, while a drizzle of maple syrup adds just the right caramelized touch. They look like a fancy side dish but are incredibly easy to make, just like my bacon wrapped jalapeño poppers.

Why I love this recipe

I’m always looking for easy ways to make vegetables exciting, and this bacon wrapped brussel sprouts does exactly that. It’s ready in under 40 minutes—just wrap, bake, and enjoy! Whether I’m making these for a holiday spread on Easter or Christmas or a weeknight dinner, they’re always a hit!

Ingredients

• Brussels sprouts
• bacon
• maple syrup
• salt and pepper

Step by step

1. Preheat your oven to 400°F.
2. If the Brussels sprouts are large, cut them in half. Smaller sprouts can be left whole.
3. Wrap each sprout with one slice of bacon, securing the ends with a toothpick.
4. Place the wrapped sprouts seam-side down on a rimmed baking sheet lined with parchment paper.

1. Drizzle with maple syrup, and season with salt and pepper to taste.
2. Bake in the oven for about 20-25 minutes, or until the bacon is crispy and the sprouts are tender. Flip halfway through baking for even browning.
3. Remove from the oven, discard the toothpicks, and serve hot with extra maple syrup drizzle if desired.

Variations

For a tangy twist, brush the bacon with balsamic glaze instead of maple syrup. A sprinkle of Parmesan before serving adds extra richness. And if you like a little heat, try a dash of red pepper flakes or a drizzle of hot honey for the perfect sweet-spicy balance.

Serving suggestions

If serving for a party, these brussel sprouts go well with other savory crowd favorites like our Asian sticky wings, sausage cheese balls, or Italian stuffed mushrooms.

They are also perfect for serving with holiday meals along with pineapple ham or slow cooker London broil.

Storage

Store any leftover sprouts in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F for about 5 minutes or air-fry for a couple of minutes to crisp them up again.

If you try this recipe please comment and rate it below, I love hearing from you!

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