Bacon-Wrapped Brussels Sprouts are a fun way to eat your veggies!  Crisp maple and brown sugar-glazed bacon wrapped around mouth-watering Brussels sprouts. These are the perfect appetizer!    Bacon appetizers are some of my favorites, make sure to check out my recipe for Bacon Jalapeno Poppers Stuffed With Cream Cheese!

Bacon-Wrapped Brussels Sprouts

I am always trying to whip together new ideas for appetizers around here. Bacon Wrapped Brussels Sprouts came to life on a day when we were making also making Bacon Stuffed Mushrooms and had just gotten done making Parmesan Roasted Brussel Sprouts. So, I happened to have a pile of Brussels sprouts and a pile of bacon. I guess there are worse problems in life, right?

Bacon Wrapped Brussels Sprouts in Air Fryer

Ingredients

We made a few batches of these and we did learn a few things along the way, imagine that!

Bacon:  Normally I suggest using thick-cut bacon, but in this case, I will recommend using high-quality thin-cut bacon. Why? Cooking times. Thick-cut bacon takes a bit longer to crisp up, and for this recipe, you really want the thin-cut bacon. If you are set on using thick-cut bacon, you can solve this problem by pre-cooking the bacon to about half done. You still want the bacon to be pliable enough that you can wrap it around the brussel sprout. You also might want to wear gloves during the wrapping process so you don’t get a bacon grease burn.

Brussels Sprouts: Make sure they are fresh and relatively similar in size. You don’t want them too large; the extra large ones will need to be cut in half for this recipe or they will not cook all the way through.

Maple Glaze:  Generously, and I mean generously, coat the inside and the outside of each piece of bacon. The oven will do the rest of the work for you. You will not regret this.

Fresh Brussel Sprouts

How to Prepare Brussels Sprouts

It really couldn’t be any easier.

  • Remove from stems. (if necessary)
  • Remove any browned edges or imperfections. (Peel back any leaves that have spots or are discolored. We give these to our chickens!)
  • Rinse well in cool water.
  • Dry completely.

Pro Tip: You can prepare your Brussels sprouts ahead of time and store them in the refrigerator for 1-2 days. If you are not planning the make the appetizer within 1-2 days, do not wash or cut the Brussels sprouts until ready to make the recipe.

When preparing dishes with Brussels sprouts I take a couple of things into consideration:

  • Size– If they happen to be large, cut them in half before wrapping them in bacon. If they are smaller, like the ones we harvested from our garden, I will wrap them whole. (These are also the best tasting in my opinion!)
  • Freshness– The vegetable should be green, not yellow, or have black spots. They should also be very firm. If you can find Brussel sprouts still attached to the stem they will last much longer if stored in a cool, dry place.

Now that you know how to prepare the Brussels sprouts, try my other recipes like Brown Butter, Balsamic Cranberry Roasted, Gruyere Roasted, Shredded, and Brussels Sprouts in Maple Bourbon Sauce.

Crispy sweet and savory caramelized bacon

What do Bacon Wrapped Brussels Sprouts with Maple Glaze Taste Like?

This maple glaze is the stuff dreams are made of. Maple Syrup and brown sugar give it a sweet flavor, and the cayenne pepper gives this just the perfect amount of kick with just the right amount of spicy heat.  You can adjust the heat up or down by adding more or less of the cayenne pepper.

I believe what happens is that the fat renders from the bacon and seeps into all of the seasonings and naturally carmelizes the brown sugar and maple syrup and the result is a perfect blend of sweet and savory.

Bacon Wrapped Brussel Sprouts

Air Fryer Bacon Wrapped Brussels Sprouts

Yes, you can make these in an Air Fryer! Follow the directions up to step #8 but instead of putting them in the oven, add the Brussels Sprouts into the Air Fryer basket. You will work in batches. Set the Air Fryer for 400°F and cook for 10-15 minutes depending on the size of your Brussels Sprouts. Check at 10 minutes and then flip if necessary. Continue cooking until fork tender. 

Bacon Wrapped Brussel Sprouts on a Plate

How to Store

Although best served right away, these Bacon Wrapped Brussels Sprouts can be stored in the refrigerator. Keep them in an airtight container for 3-4 days; reheat them in the oven or air fryer.

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5 from 8 votes

Bacon Wrapped Brussels Sprouts

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Bacon Wrapped Brussels Sprouts are a fun way to eat your veggies!  Crisp maple and brown sugar-glazed bacon wrapped around mouth-watering Brussels sprouts. These are the perfect appetizer!   
 

Ingredients

  • 24  baby Brussels sprouts, or regular-sized, halved
  • ¼ cup  (80 g) maple syrup
  • 2 tablespoons  brown sugar
  • teaspoon cayenne pepper
  • 12  slices bacon

Instructions

  • Preheat oven to 400°F. Line a baking sheet with aluminum foil.
  • Clean and trim the ends of Brussels sprouts.
  • In a small bowl, whisk together maple syrup, brown sugar, and cayenne pepper.
  • Cut bacon in half crosswise, then brush bacon with syrup mixture.
  • Wrap a slice of bacon around each brussel sprout, and place it seam side down on the baking dish.
  • Brush the tops of bacon wrapped brussel sprouts with the remaining syrup mixture.
  • Bake until crispy about 30-40 minutes.*

Notes

*See post for Air Fryer instructions. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These were SO good. I actually had some thin sliced bacon that we don’t like to use for BLT’s, so it was perfect. The only “complaint” I have, is when I print your recipes, the photo of the item doesn’t show or print. I wish it would (helps me to remember what the finished product should look like).

  2. Sorry this is completely off topic. But I read that you grew your own brussel sprouts l tried that for the first time this year, and they are so very slow. I’m going to have to trash them as it’s been too cold up here now for them and try again next year. When did you start yours, and how long do they take to harvest. I have more of a dark blue thumb….lol

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