Bacon-Wrapped Brussels Sprouts

Crispy Bacon-Wrapped Brussels Sprouts make a perfect appetizer or side dish for your next backyard barbecue or cookout!

Hi, friends! Welcome to day 1 of #BBQWeek! ‘Tis the season, and if you are anything like me, you are always looking for new recipes to make throughout the summer. And, I know…Brussels sprouts are a very polarizing veggie, but let me tell you – these ain’t yo’ mama’s Brussels.

First of all, they’re wrapped in bacon. So, there’s that. But they are baked to perfection, so the texture and the flavor are juuuust right. No bitter, hard little Brussels here.

I’m a big fan of roasted Brussels sprouts, but I had some Bacon-Wrapped Brussels Sprouts at a holiday party and was determined to make them myself. And wowza is all I have to say. Now, I chose to make these in the oven, just to be sure I cooked them correctly, but you could absolutely skewker these babies and make them on the grill, if you are so inclined.

Either way, you want these on your next BBQ menu!

What do you need to make Bacon-Wrapped Brussels Sprouts?

It’s amazing how few ingredients you need to make these amazing little beauties.

4 ingredients, to be exact.

-Brussels sprouts
-Thick cut bacon
-Balsamic vinegar
-Real maple syrup

And how do you make Bacon-Wrapped Brussels Sprouts?

Full Printable Recipe Below!

1.) Preheat the oven to 400 degrees F and set oven rack in the middle.
2.) If you’re Brussels sprouts are small, you may need to cut your bacon in half. Larger sprouts work well with a whole slice of bacon.
3.) Wrap appropriately sized piece of bacon around each sprout. You want it to wrap around at least 1 full time and overlap at the seam.
4.) Lay the sprout bacon seam side down on a baking sheet.
5.) In a small bowl, combine the maple syrup and balsamic vinegar. Start with 2 tablespoons of syrup and add more if you want it sweeter. Use a basting brush to cover the tops of your sprouts with the glaze.
6.) Place in the oven and cook for 25-30 minutes, depending on size of sprouts, until bacon is browned and crisp and sprouts are tender (they will be fork tender when you poke them.) If you there is any remaining glaze, brush the tops and serve, but that is optional!

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Make sure you check out the other recipes from #BBQWeek below!

Monday #BBQWeek Recipes

Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
Cherry Lime Margarita by Family Around the Table
DIY Marzetti’s Slaw Dressing by Palatable Pastime
Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
Loaded Baked Potato Salad by A Kitchen Hoor’s Adventures
Pulled Pork by A Day in the Life on the Farm
Slow Cooker Calico Baked Beans by Blogghetti
Smoked BBQ Brisket by The Spiffy Cookie
Smoked Pork Butt Tacos by Our Good Life
Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
Sweet Chili-Lime Grilled Chicken by Making Miracles
Winey Burgers by Hezzi-D’s Books and Cooks