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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!
Keywords: The Best Candied Bacon Wrapped Brussels Sprouts, easy side dishes, thanksgiving side dishes, holiday meals, brussels sprouts wrapped in bacon
My son and daughter-in-law would love this recipe! Definitely sharing it with them. Thanks!
Thank you so much!
Best Kitchen Wishes!
My whole family loved these even the 8 and 11 year old boys ! Win win ! Keeper recipe! Thank you and so easy !
★★★★★
I’m just wondering if it’s possible to pre trim and wrap the sprouts to bake the next morning. Obviously I am writin this on Thanksgiving eve lol
Tee hee ☺️ Happy Thanksgiving! Yes you wrap ahead of time and store them in the fridge. The next day, bake, and make the sauce/glaze.
Best Kitchen Wishes!
I made these yesterday and they were delicious. I didn’t measure the brown sugar, just dumped a pile on some foil and proceeded to coat both sides of my bacon. Woops…didn’t read that one right. Wrapped up the brussels and secured with a tooth pick. I made the sauce and used Maile dijon, which is fabulous..none of that bitter taste from cheap brands. These were gone in a second. The only thing I would change is double the sauce and reduce slightly so it sticks to the sprouts. Mine just ran all over the plate. A Keeper!
★★★★★
So happy you loved it! I LOVE maile mustards too!
Best Kitchen Wishes!
Made these with a bit less sugars ; could not keep them together, even with big overlap. Next time I will put them on skewers, well spaced, which should keep them together and easier to turn over, since I plan to make again. I had a bit of fallen leaves that I dropped between rows of skewers and removed after first 15 min; really good, so I am inspired to use leftover grease to toss leaves and small inner bits and bake on their own. Probably use the drizzle very lightly on those.
★★★★
These are absolutely FANTASTIC! My husband swore for years he hated Brussels Sprouts. I made these last year and, after begging him to try one, he ate almost the entire plate. These are a must-make!
★★★★★
When wrapping items I usually par bake the bacon before to give it a head start.
Flavor is amazing, just make sure brussel sprouts are bite size or cut in half. Otherwise they will be a MOUTHFUL!
★★★★★
Thank you so much Kim! OMG I was in the store today and saw the biggest sprouts ever! They were literally the size of a racquetball! It was like Brussels Sprouts on steroids! LOL So happy you loved these!
Best Kitchen Wishes!
Absolutely wonderful and I did use frozen Brussels Sprouts. Received many compliments when I took them to a pot luck Christmas Party.
Thank you
So happy you loved it Nancy! I’m making this tomorrow because I NEED these in my life!
https://www.thekitchenwhisperer.net/2019/12/11/artisan-cranberry-pistachio-chocolate-chip-bread/
Absolutely delicious! My family raves over these! Definitely a must make!
★★★★★