Posts may contain affiliate links that help enable me to continue to provide you with free recipes. As an Amazon Associate, I earn from qualifying purchases. Please see my Privacy Policy for further details.
This family favorite is a must-make for every holiday. It’s the perfect Brussels Sprouts holiday recipe!
The Best Brussels Sprouts Recipe
So let’s be real, Brussels sprouts tend to get a bad rap. They are green, funky, and weird but if they are made right, they are AMAZING!
This recipe will transform even the biggest sprouts haters into full-fledged lovers of these things.
Grab Your Ingredients
This recipe is so easy and I’m pretty sure most of you have all of the ingredients on hand. If you don’t, I’m sure your local grocery store will have the stuff.
- Brussels Sprouts
- Bacon
- Dijon Mustard
- Maple Syrup
- Brown Sugar
That’s it, just 5 simple ingredients are needed!
Make The Recipe
- Preheat the oven to 400F, and rack in the middle. Line a rimmed baking sheet with foil and place an oven-safe cooling rack down.
- Depending on the size of your sprouts, cut your bacon in half or thirds. Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2″.
- Lay the Brussels Sprouts with the bacon seam side facing down on the cooling rack in the pan. Place in the oven and roast for 15 minutes.
- Remove the pan from the oven and gently turn over trying to keep your bacon still intact.
- 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.
- While the sprouts rest for a minute whisk together the Dijon mustard and syrup.
Love At First Bite!
When these came out of the oven popped a little one in my mouth and at first bite, I was like “WOW, this is good” but…. yeah, but…. It was really good yet it was missing something. You could taste the candied bacon and how those flavors infused into the sprout but it just was not finished.
That’s where the Maple Bacon Dijon Glaze came into play!
The Glaze That Made The Dish Perfect!
Into the fridge, 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 of 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.
So if you want to impress your guests with something that looks Fancy Schmancy but is 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!
PrintCandied Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: side dish, holiday meal, bacon wrapped
- Method: oven
- Cuisine: side dish, holiday meal, bacon wrapped
This family favorite is a must-make for every holiday. It’s the perfect Brussels Sprouts holiday recipe!
Ingredients
- 1lb Brussels sprouts, stems trimmed
- 10–12 slices thick cut smoked bacon
- 1/3 cup light brown sugar
- 1 1/2 teaspoons Dijon mustard
- 2–3 tablespoons real maple syrup
Instructions
- Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil and place an oven safe cooling rack down in.
- Depending on the size of your sprouts, cut your bacon in half or thirds. Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2″.
- Lay the sprout bacon seam side down on the cooling rack in the pan. Place in the oven and roast for 15 minutes.
- Remove the pan from the oven and gently turn over trying to keep your bacon still intact.
- 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.
- While the sprouts rest for a minute whisk together the Dijon mustard and syrup.
- Plate the sprouts and drizzle the maple Dijon glaze over top. Enjoy!
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!
TKWAdmin says
You are most welcome Liz! You have an amazing weekend too!
Best Kitchen Wishes!
Jeneen says
Never mind the kids, I loved them!
TKWAdmin says
HAHA that’s awesome Jeneen! I am seriously in love with these things!
Best Kitchen Wishes!
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!