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I love bacon. I love Brussels sprouts. Put them together and I’m sold. But the secret to these bacon-wrapped Brussels sprouts? A drizzle of maple syrup! It makes them sweet, smoky, and completely irresistible.
Why My Version Is The Best!
- Maple Syrup Magic! Many recipes stop at bacon, but the drizzle of real maple syrup takes these to the next level, adding a caramelized finish.
- Crispy Every Time! I share the tricks, thinner bacon, seam-side down, and an air fryer option, so you never end up with soggy sprouts or floppy bacon.
- Make-Ahead Friendly! Prep them a day or two ahead, stash in the fridge, then bake (or air fry) when ready. Perfect for parties or holidays.
A Reader’s Review
Absolutely delicious! Everyone loved them at our Nee Year’s Eve party. Will definitely make them again … and again.
– Sally
Bacon-Wrapped Brussels Sprouts Ingredients
- Brussels Sprouts:
- Pick the Best: Go for bright green sprouts with tight leaves. Smaller ones are sweeter and cook up nicer.
- Prep Right: Trim the stems, peel off any scraggly leaves, and give them a rinse.
- Size: Leave small sprouts whole, but cut big ones in half so they roast evenly.
- Frozen: Frozen works fine, just thaw and pat them dry so they don’t steam instead of crisp.
- Maple syrup: Real maple syrup tastes best, but imitation works in a pinch.
Bacon-Wrapped Brussels Sprouts Recipe
These are my go-to appetizers when we have a get-together. They are easy, delicious, and I feel like I’m making good life choices for eating Brussels sprouts, even if they are covered in bacon and maple syrup.
- Cut & Season Sprouts: Preheat the oven to 400°F, then line a baking sheet with parchment paper or aluminum foil and set aside. Trim the stem ends of the Brussels sprouts and add them to a medium bowl. Toss them with olive oil, salt, and pepper to taste.
- Wrap with Bacon: Wrap each Brussels sprout with a half slice of bacon and secure with a toothpick if necessary. Lay them on the baking sheet so they don’t touch each other.
- Make Sauce: Whisk together the maple syrup and brown sugar in a small bowl.
- Brush and Bake: Use a pastry brush to brush the sauce over the tops of the Brussels sprouts. Bake for 30 minutes, flipping them halfway through, until the bacon is crisp and the Brussels sprouts are tender. Remove immediately and place them on a serving dish. Serve warm with ranch or garlic aioli.
Alyssa’s Pro Tip
Toothpicks: Optional! Just place the Brussels sprouts seam-side down to keep the bacon in place.
Air Fryer Method
- Line the air fryer basket with foil or a liner.
- Preheat the air fryer to 400°F.
- Place the Brussels sprouts in a single layer.
- Cook for 10–15 minutes, until browned and crispy.
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- ▢ 1 pound Brussels sprouts
- ▢ 1 tablespoon olive oil
- ▢ salt to taste
- ▢ ground black pepper to taste
- ▢ 1 pound bacon cut in half
- ▢ ½ cup real maple syrup
- ▢ 3 tablespoons packed brown sugar
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil and set aside.
Trim the stem ends of 1 pound Brussels sprouts and add them to a medium bowl. Toss them with 1 tablespoon olive oil, salt, and ground black pepper to taste.
Wrap each Brussels sprout with a half slice of the 1 pound bacon cut in half, and secure with a toothpick, if necessary. Lay them on the baking sheet so they don’t touch each other.
Whisk together ½ cup real maple syrup and 3 tablespoons packed brown sugar in a small bowl. Use a pastry brush to brush this over the tops of the Brussels sprouts.
Bake for 30 minutes, flipping them halfway through, until the bacon is crisp and the Brussels sprouts are tender. Remove immediately from the baking sheet and place them on a serving dish. Serve warm with your favorite creamy dip.
Make Ahead, Storage & Reheating Instructions
- Prepare Ahead: Wrap sprouts and make the glaze up to a day in advance. Store in an airtight container in the fridge for 2–3 days before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in the air fryer at 375°F or in the oven at 400°F for 5–10 minutes.
Calories: 464kcalCarbohydrates: 32gProtein: 12gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 50mgSodium: 524mgPotassium: 512mgFiber: 3gSugar: 24gVitamin A: 598IUVitamin C: 64mgCalcium: 70mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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