Bacon-Wrapped Brussels Sprouts with Maple Glaze

Bacon-Wrapped Brussels Sprouts

Whole Brussels sprouts make round appetizer bites with green centers visible inside browned bacon rings. Keeping them whole gives them a different cooking time from halved sprouts: use similarly sized small-to-medium sprouts and thin bacon so the centers can soften as the wraps crisp. A wire rack keeps the bites out of rendered fat, while a little maple syrup brushed on late adds a glossy finish without spending the full roasting time in the oven.

Yield: About 24 bites, or 8 appetizer servings of 3 bites each. Prep: 20 minutes. Cook: About 30–40 minutes. Total: About 50–60 minutes.

Ingredients for Bacon-Wrapped Brussels Sprouts

• About 1 lb small-to-medium fresh Brussels sprouts, approximately 24 of similar size (450g)
• 12 slices thin-sliced bacon, cut crosswise in half (about 340g)
• 2 tablespoons pure maple syrup, divided (about 40g)

Optional: A pinch of freshly ground black pepper, sprinkled over the sprouts before wrapping. You’ll also need about 24 wooden cocktail picks to secure the bites.

Trim only the tough stem ends so the leaves stay attached. Fit each bacon piece around its sprout with a small overlap rather than winding it around in multiple layers; extra layers can stay chewy.

How to Roast Bacon-Wrapped Brussels Sprouts

1. Prepare the oven and pan: Position a rack in the middle of the oven and preheat to 400°F (205°C). Line a rimmed baking sheet for cleanup and set an oven-safe wire rack securely on top. No added oil is needed.
2. Trim the sprouts: Remove loose or damaged outer leaves and the tough stem ends. Leave the sprouts whole and pat them dry.
3. Wrap and secure: Circle each sprout with a half-slice of bacon, leaving green visible. Adjust the bacon length if needed to avoid more than one layer. Tuck the seam underneath and push a wooden cocktail pick through the bacon and sprout so it points upward.
4. Start roasting: Arrange the bites seam-side down on the rack with space between them. Roast uncovered for about 20–25 minutes, rotating the pan once near the end of this stage. The bacon should have begun to brown.
5. Brush and finish: Set aside 1 tablespoon of clean maple syrup for serving. Brush the remaining tablespoon thinly over the tops of the bites, keeping it off their undersides and the rack. Roast for another 8–15 minutes, beginning doneness checks at 30 minutes total. The bacon should be browned with crisp edges, and a paring knife should slide into the center of a sprout with little resistance. Watch the maple coating and wooden picks for scorching.
6. Serve: Let the bites stand for a few minutes, then transfer them to a plate with the picks upright. Drizzle sparingly with the reserved syrup. Remind diners to remove the picks before eating.

How to Tell When Whole Sprouts Are Done

Check both the bacon and a sprout center rather than relying on the clock. The bacon should look rendered and browned, not pale or rubbery; the sprout should yield easily to a paring knife. Larger whole sprouts may need longer than the stated range. If the bacon browns before the centers soften, continue roasting while checking the bacon closely. The maple coating should look glossy, not scorched.

Serving and Make-Ahead

Serve the bites warm as an appetizer or side dish. For another warm party bite, add mini sausage rolls to the spread. Mini cranberry pecan cheese balls offer a cool, creamy contrast.

To work ahead, wrap the uncooked sprouts, cover, and refrigerate for up to one day. Roast and add the maple syrup when ready to serve. Refrigerate cooked leftovers promptly in an airtight container. Reheat on a baking sheet in a 300°F (150°C) oven until warmed through; freshly roasted bacon will be crispiest.

Nutrition

Approximate nutrition per serving of 3 bites: 205 calories, 7g protein, 17g fat, and 9g carbohydrates. Approximate values per 100g of uncooked ingredients: 200 calories, 7g protein, 16g fat, and 8g carbohydrates. These are estimates; rendered bacon fat and the cooked weight will affect the finished values.