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!
TKW Family Love
So for the last few years we’ve been bringing this dish to Thanksgiving or Christmas dinners and they are always a hit!! Even for those that don’t like brussel sprouts. The sauce is so good you’ll want to lick it clean. We are now required to bring it with us lol. And why wouldn’t you want to make a bunch of candied bacon? Once of my favorite recipes…. thank you so much for sharing!
This recipe will transform even the biggest sprouts haters into full-fledged lovers of these things.
Candied Bacon Brussels Sprouts 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 five simple ingredients are needed!
How to Make Bacon-Wrapped Brussels Sprouts
- Preheat the oven to 400°F, and place the rack in the middle. Line a rimmed baking sheet with foil and place an oven-safe cooling rack on it.
- Depending on the size of your sprouts, cut the bacon into halves 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 down on the cooling rack in the pan, then place in the oven and roast for 15 minutes.
- Remove the pan from the oven and gently turn the bacon over, trying to keep it still intact.
- Place the pan back in the oven and roast for another 15 minutes, or until the bacon has crisped (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.
Why You’ll Love This Recipe
Made with 5 simple ingredients, they are impressive enough for a holiday side dish but perfect for a weeknight dinner!
- SWEET & SAVORY: The caramelized bacon & roasted sprouts hit that irresistible balance of salty, smoky, and sweet.
- THAT MAPLE-DIJON GLAZE: A simple drizzle takes the flavor to next-level gourmet with minimal effort.
- ONLY 5 INGREDIENTS: Big flavor without a long shopping list.
- ELEGANT BUT EASY: They appear appetizer-party elegant, but they are super simple to prep and make.
- PERFECT FOR ANY OCCASION: Holiday spreads, game days, potlucks, or a fun weeknight side.
- CARAMELIZED CRISPY EDGES: That slight crunch from the candied bacon paired with the tender roasted sprouts is a chef’s kiss!
Love At First Bite!
When these came out of the oven, I popped a little one in my mouth and, at first bite, I was like, “WOW, this is good,” but… yeah, but… It was excellent, yet it was missing something. You could taste the candied bacon, and how those flavors infused into the sprout, but it just wasn’t finished.
That’s where the Maple Bacon Dijon Glaze came into play!
The Best Maple Dijon Glaze
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 came the Dijon and real maple syrup.
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.
Brussels Sprouts Wrapped in Bacon FAQs
- Can I make these ahead of time? Absolutely! You can wrap the sprouts in bacon and refrigerate them up to 24 hours before roasting.
- Can I use regular cut bacon? Yes, but I would advise cutting your sprouts in half, especially if they are larger.
- What size Brussels sprouts work best? Medium sprouts are ideal. Small ones cook too fast and can over-shrink (for this size, use regular cut bacon), while large sprouts can stay firm.
- What if my bacon cooks faster than the sprouts? If the bacon browns too quickly, lower the oven temperature to 350°F or tent loosely with foil for the last few minutes.
- How do I keep them warm for a party? Place them in a low oven (around 200°F) for up to 30 minutes. Add the glaze right before serving.
- What should I serve with them? They pair beautifully with holiday mains, nibble boards, roasted chicken, steak, or as a standalone appetizer.
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. This is the dish to end all dishes, designed to get someone to fall in love with the sprout!
Here’s what I used:
Recommended Products
Candied Bacon Wrapped Brussels Sprouts with Maple Dijon Glaze
This family favorite is a must-make for every holiday. It’s the perfect Brussels Sprouts holiday recipe!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: bacon wrapped, holiday meal, Side Dish
- Method: oven
- Cuisine: bacon wrapped, holiday meal, side dish
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!
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