Candied Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze

So yeah I’ve kinda been holding out on you guys in regards to this recipe.  You see I first made this recipe about a week before Thanksgiving (yes, Thanksgiving) as a test batch.  I had bought a 3 or 4 pound bag of fresh Brussels Sprouts at Sam’s Club earlier that morning because I knew I wanted to make some type of sprouts dish for the holidays.  But again, this was like a 4 pound bag…for 2 people. Yeah, wayyyyyyyyyy too many sprouts. I’ll be sharing in a very soon to be published post on how to flash freeze fresh sprouts!

Anyway, Mr. Fantabulous was busy working on his company so I decided to whip up a simple snack for me.  I was going to go with my shaved Brussels sprout salad but wasn’t in a salad mood. So like most times when I’m hungry I open up the fridge and stick my head in just to see what tickles my fancy and that’s when I spied some pecan roasted thick cut bacon I got from the butcher.  OH YEAH!!!  It’s on!!!

Candied Bacon Wrapped Brussels Maple Dijon5

Out came the bacon and then, I got that look.  You know that devilish evil look that the Grinch gives when he comes up with the plan to steal all of the presents from Whoville?  Or that Muahahahaha laugh Dr. Evil gives when he just comes up with a sinister plan?  Yeah, that was me totally!

Like you guys all know there are 3 things in this world I absolutely love – pizza, Mr. Fantabulous and bacon (not necessarily in that order though… lol) so when I spied that bacon I seriously was giddy!

Candied Bacon Wrapped Brussels Maple Dijon collage

Now if you don’t like candied bacon or need to watch your sugar intake you can totally omit the brown sugar (you could try perhaps a savory flavor – ginger and soy, hoisin and honey) but no for me I wanted the sweetness of the brown sugar to not only infuse and caramelize the bacon as it crisped up but also to help offset the sometimes bitterness of the Brussels sprouts.  For me it took a few tries to get the hang of wrapping my sprouts as I was cutting my bacon too short.  When you cut your bacon either cut it in half or thirds (obviously though if your sprouts are abnormally large then just trim the bacon).  You want to wrap it snuggly but without stretching the bacon.  AND you want the ends not just to touch but to overlap by about a 1/2″.  When you cook or bake bacon, it shrinks. So if you stretch it or just barely touch the ends what you’ll end up with is a half nekkid sprout and nobody, nobody wants a nekkid sprout.
Candied Bacon Wrapped Brussels Maple Dijon2

So into the oven the pan went and just like when you make normal candied bacon, you need to flip the bacon over to help crisp up the other side.  Yes, you need to do this even when you are baking it on a cooling rack.  Once they were flipped and I got that whiff of sizzling bacon and the caramelized sugars I was seriously slobbering here for these Brussels sprouts!

God.. if my parents were still alive and they heard me say that I was dying to eat Brussels sprout they’d NEEEEEEEEEEEEEVER believe it. OMG as a kid if you even joked about making me eat a funky little green thing I was calling Grandma on you and ohhhhhhhhhhhh you were in deep trouble!

Candied Bacon Wrapped Brussels Maple Dijon

Anyway, once the pan was done I was presented with sizzling sprouts that were just begging to be eaten BUT they had to rest just for a few as I didn’t want to burn off the first 5 layers of skin in my mouth (yeah trust me on this, you learn the hard way).  Finally when it was time to inhale…

errrrr I mean when it was time to sit at the table all ladylike, with white linen napkin on her lap, knife in one hand, fork in the other and daintily sliced into…

Yeah screw that, I was diving in with my fingers.

Candied Bacon Wrapped Brussels Maple Dijon4

I popped a little one in my mouth and at first bite I was like “WOW, this is really good” but….

yeah, but….  It was really good yet it was missing something. Like you could taste the candied bacon and how those flavors infused into the sprout but it just was not finished. Kinda like when you make a salad, you put all of your favorite items in it, add your dressing and take a bite.  It’s really good but for me, it’s that grind or two of fresh black pepper that just brings my salad to life.  That’s what they needed.  Then I realized what it was.  Normally when I make sprouts albeit plain (oven roasted) or in a dish there is always some type of glaze on it.

I didn’t want to add a sauce and we already had the sweet, salty and slightly bitter elements covered.  I needed a tangy bit to truly round out the flavor.

Candied Bacon Wrapped Brussels Maple Dijon7

Into the fridge my head went and that’s when I spied the Dijon mustard.  Now I have a love/hate relationship with this stuff.  I hate it on its own – it’s too powerful/strong of a taste for me but I LOVE it when it’s mixed with something.  Out come the Dijon and real maple syrup.  No, you cannot use the fake crap.  It’s yucky and well.. no, there is no justification for it.  Too harsh?  Sorry but seriously.. no, use the real stuff.

After whisking the two together to make a thicker drizzle (remember the sprouts are still hot so the glaze will melt and coat the little pieces of sprout nuggets from heaven), I slowly drizzled it over the candied bacon sprouts.  OMG folks the aroma that hit my nose when that maple Dijon glaze hit the hot sizzle bacon was EPIC!  Like literally the aroma Gods jumped up and planted a bit fat wet one on me!  I then used a fork instead of my fingers and proceeded to eat the ENTIRE plate for lunch.  Now granted there were only about 8 on the plate but still when you admit you ate an entire plate of anything you tend to feel just a twinge of guilt.

Candied Bacon Wrapped Brussels Maple Dijon9

So if you want to impress your guest with something that looks Fancy Schmancy but is totally Easy Peasy to make then make this for them!  With the holidays coming up this would be awesome as a side dish!  Or hey, your doctor tells you to eat more greens… he just never said you weren’t allowed to wrap them in bacon.  LOL

PLUS we all know most kids don’t eat/won’t try Brussels sprouts – make this and set it on the table.  They’ll try it and if they don’t fall in love with this dish – well, tell them you love the other kid more. J/K  LOL This is the dish to end all dishes to get someone to try to fall in love with the sprout!

Candied Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze

Rating 

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Ingredients
  • 1lb Brussels sprouts, stems trimmed
  • 10-12 slices thick cut smoked bacon
  • 1/3 cup light brown sugar
  • 1 1/2 tsp Dijon mustard
  • 2-3 Tbl real maple syrup
Instructions
  1. Preheat the oven to 400F, rack in the middle.
  2. Line a rimmed baking sheet with foil and place an oven safe cooling rack down in.
  3. Depending on the size of your sprouts, cut your bacon in half or thirds.
  4. Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2".
  5. Lay the sprout bacon seam side down on the cooling rack in the pan.
  6. Place in the oven and roast for 15 minutes.
  7. Remove the pan from the oven and gently turn over trying to keep your bacon still intact.
  8. Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife.
  9. While the sprouts rest for a minute whisk together the Dijon mustard and syrup.
  10. Plate the sprouts and drizzle the maple Dijon glaze over top.

 

29 Responses to “Candied Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze”

  • KATHY says:

    Great tip…simmer the sprouts in chicken broth for about 5-6 minutes. It takes out some of the bitterness of the sprouts. Let cool and proceed!!!

  • Annessa says:

    Hi there,
    How many servings were you able to get out of 1 lb of small brussels?

  • Debbie says:

    Just gave my boss this recipe…….rocking making points with him when he makes these for his Thanksgiving Family Dinner!

  • it’s #1 instructions! preheat to 400 rack in the middle!! that’s word for word

  • Kathleen Prucher says:

    Can you use frozen brussel sprouts with this recipe?

    • TKWAdmin says:

      Hi Kathleen!

      I’ve never tried it but it should work. Just put the frozen sprouts on the pan and roast like you would the fresh ones in the oven. They may not take as long to roast due to them being partially cooked.

      Best Kitchen Wishes!

  • Moon says:

    I just found this recipe – I gotta tell you I’m 1) A BBQ guy, and 2) A Bacon wrapped stuff guy.

    I’m going to make these and smoke them on the grill. I’ll probably add some maple wood for smoke that compliments the maple dijon glaze. Great idea, thanks!

    I make bacon wrapped apple slices, and find that if I throw the brown sugar & seasonings in a stainless steel bowl, I can add my bacon one slice at a time until it’s all in the bowl, and toss it all together. I get even coverage on the bacon that way. Makes it easy to wrap once the bacon is all sugared up too.

    • TKWAdmin says:

      Oh you HAVE to share pics of these when you grill them!!! That sounds amazing!!!

      Best Kitchen Wishes!

  • Virginia says:

    Had these at a party and tracked the the woman who brought them to get this recipe. Best ever!

    • TKWAdmin says:

      Oh wow that’s awesome! Thank you so much Virginia! And tell the woman you got the recipe from thank you as well 🙂

      Best Kitchen Wishes!

  • Danielle Feagins says:

    Have you tried keeping these warm in a crockpot? I’m wanting to take these to thanksgiving and want to make ahead and do not think there will be oven space to re-heat.

    • TKWAdmin says:

      Hi Danielle,

      You can use the crock pot to keep them warm. But keep in mind the bacon won’t stay crisp. If you have a warming tray that doesn’t produce steam, that would work as well.

      Now I’ll be honest (and only because I’m weird), these are really good at room temp and yes, even straight from the fridge. However they are best hot or warm.

      Best Kitchen Wishes!

  • JLo says:

    Can you make ahead?

    • TKWAdmin says:

      Hi JLo 🙂

      Yes they do but omit the maple glaze until after you reheat them. Once they are reheated, then drizzle on the glaze.

      Best Kitchen Wishes!

      • JLo says:

        Do I completely cook and then freeze?
        Partailly cook and freeze?
        Or not freeze just refrig?
        Talking making Wed for Thursday TG apps?

        • TKWAdmin says:

          No, don’t freeze at all. Just make ahead and store them in the fridge. When you’re ready to make them as the app, just pop them back in the oven to crisp up the bacon and heat through. Then add the maple dijon glaze.

          Best Kitchen Wishes!

  • JLOS says:

    OMG … Just freaking amazing!!! I see what you mean about the maple syrup being necessary evil :). It so worked! And the shrimp burgers and the Bacon siracha man candy LOL. My hubby and I have such an amazing appreciation for your recipes. And I’m fussy!!! I’m back with you tonight to make the NY strip steak, again!

    I’m glad you are feeling better with all your digits attached! 😉

    Thank you!!!

    • TKWAdmin says:

      Oh hon you SO many my night! Thank you so much! I’m so honored and humbled by your (and your husband’s) praise. It truly means the world to me!

      Best Kitchen Wishes!

  • JLOS says:

    Oh my word… I was planning to make your Shrimp burgers for the first time tonight with Bacon man candy as the appetizer. Now I’m adding this to dinner too. Just can’t help myself !!! LOL. How important is the maple syrup as ingredient?

    So much for my diet! As always, thank you.

    • TKWAdmin says:

      JLOS,

      What time should I be there? OMG your dinner sounds better than mine! And hey diet is a 4-letter word. Everything in moderation. I eat everything but I balance it with a healthy lifestyle and exercise. But you got this beautiful!

      So the maple syrup is crucial to the glaze. Without it you’re just going to be adding Dijon top and it may make the dish too bitter/sour. For me I can’t stand the stuff on it’s own as it’s too strong of a taste but when it’s combined with syrup it is positively amazing.

      Now if you don’t have syrup you could try taking some fruit juice and reducing it to make a syrup or if you have some jelly in the fridge (raspberry, strawberry or even blueberry) you could use that. Just take a bit of that with a tsp of water or so to a small sauce pan over medium heat. Whisk until it becomes a nice syrup. Then add in your Dijon.

      Let me know what you think!

      Best Kitchen Wishes!

  • Liz says:

    Thank you for the nice recipe and have a good weekend!

  • Jeneen says:

    Never mind the kids, I loved them!

  • Donna says:

    Your recipe for bacon wrapped sprouts looks divine. I don’t see an oven temp listed-maybe it’s just me and I missed it!

    • TKWAdmin says:

      Thank you so much Donna! No it’s not you, it’s me – I didn’t post it (it’s now updated). It’s 400F, rack in the middle.

      Best Kitchen Wishes!

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