Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 18 medium Brussels sprouts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- One 12-ounce package center-cut bacon (about 18 strips)
- 1/4 cup pure maple syrup, plus 1/2 cup more for serving
- 1/2 cup mayonnaise
- Zest of 1/2 lemon, plus 2 teaspoons juice
- Crushed red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
- Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
- Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
- Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 646 |
| Total Fat | 50 g |
| Saturated Fat | 14 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 27 g |
| Protein | 15 g |
| Cholesterol | 65 mg |
| Sodium | 718 mg |
Reviews
My family is OBSESSED!!! Huge hit at Thanksgiving this year!!!
You had me at Bacon.
A real party pleaser app.
Everyone’s favorite!!
Use large sprouts and half them. That way the bacon and sprout are perfectly done at the same time. And bacon is crispy enough.
Salt and pepper before wrapping
Use a good bacon – not too fatty. Just enough bacon strip to wrap once around is enough.
Then drizzle the syrup over the sprouts before you bake !!!
A real party pleaser app.
Everyone’s favorite!!
Use large sprouts and half them. That way the bacon and sprout are perfectly done at the same time. And bacon is crispy enough.
Salt and pepper before wrapping
Use a good bacon – not too fatty. Just enough bacon strip to wrap once around is enough.
Then drizzle the syrup over the sprouts before you bake !!!
If I could give 10 stars I would!! Have made these several times and they are always gone first!! For those of you with the issue of the bacon not getting crispy enough, I layer the bacon in paper towels and microwave it for a minute or so. This par cooks it but is still playable enough to wrap the sprouts and gets crispy! This year I decided to make it an actual side dish by halving the sprouts and roasting them in the bacon fat from my cooked bacon. About half way through I tossed them with the spicy maple syrup and finished roasting. Then topped with the crumbled bacon and drizzled the lemon aioli on top. Worked great and saved me a little time!!
Our go to appetizer during our annual fall girlie golf trip! Amazing. I usually wrap the sprouts then brush with the maple syrup before putting in the oven. Lemon mayo is to die for! Use Duke’s!
I would suggest if your sprouts are small then fry your bacon just a little bit before wrapping and baking. Finish under the broiler if needed
Super good! I scaled way back for just the two of us. I preferred the sauces but my husband liked them naked.
Excellent recipe. Easy and delicious. I also sprinkled some cayenne for heat. This side dish is a hit.
Pretty good. Used fresh garden hot peppers and subbed sugar free maple syrup. Might add a bit of sour cream to the lemon dip next time to tone down the richness.
This is amazing. Super easy & super delicious. I don’t use the maple syrup (or even make the dips), but I do give them a drizzle of a balsamic reduction and they are to die for.
Delicious! And super easy to make. I added salt and pepper to the brussel sprouts before wrapping in bacon. To save a little time, and mess, I ended up wrapping them in bacon first, then I brushed the bacon with maple syrup. Next time, I would brush them THEN put them on the baking sheet. I also finished them off under the broiler to crisp up the bacon, but found that the excess syrup on the parchment paper burned. I’m looking forward to making this recipe again!