Name: Bacon Wrapped Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved if large; 12 strips of bacon (preferably thin-cut); Olive oil (optional); Salt and pepper, to taste; Toothpicks for securing (optional)

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These bacon wrapped brussels sprouts bring together the best of both worlds, pairing crispy, savory bacon with tender, earthy sprouts in one irresistible bite. They are the kind of appetizer that vanishes from the platter before you have even set it down, and they somehow manage to feel both indulgent and a little bit virtuous at the same time. Smoky, salty, and just a touch sweet, they win over even the most devoted Brussels sprout skeptics.

Best of all, they could not be simpler to pull together. With just a couple of main ingredients and about ten minutes of hands-on prep, you get a starter that looks like you fussed for hours. Whether you are hosting a holiday dinner, setting out nibbles for a party, or rounding out a weeknight meal with a fun side dish, these little bundles are guaranteed to steal the show.

Why You’ll Love This Recipe

The beauty of this recipe lies in its simplicity. Two main ingredients, a hot oven, and a little patience are all it takes to create something that tastes far more impressive than the effort suggests. There are no complicated techniques and no hard-to-find ingredients, which makes it a perfect choice when you want maximum reward for minimum fuss.

It is also endlessly flexible. You can keep these classic with just salt and pepper, or you can dress them up with a drizzle of maple syrup, a shower of Parmesan, or a pinch of red pepper flakes for heat. However you make them, that combination of crispy, salty bacon and the natural sweetness of roasted sprouts is a genuine crowd-pleaser.

And because they hold up so well, they are wonderful for entertaining. You can assemble them ahead of time, tuck them in the fridge, and simply slide them into the oven when your guests arrive, filling the kitchen with the most tempting aroma.

Ingredients

You will need one pound of Brussels sprouts, trimmed and halved if they are large, along with twelve strips of bacon, preferably thin or standard cut. Thin-cut bacon is important here because thick-cut simply will not crisp up in the time it takes the sprouts to become tender. If you would like a lighter option, turkey bacon works beautifully; just keep in mind it may cook a touch faster.

Choose sprouts that are firm and bright green, trimming the ends and peeling away any yellow or wilted outer leaves. Try to select sprouts that are roughly the same size so they cook evenly, and halve any large ones so the bacon has time to crisp without the centers staying raw.

Beyond those two stars, you only need a few pantry basics. A little olive oil brushed over the sprouts adds moisture and encourages crisping, though it is optional. A simple sprinkle of salt and pepper is essential, and toothpicks are handy for securing the bacon, though you can skip them if you wrap carefully.

bacon wrapped brussels sprouts ingredients

Step-by-Step Instructions

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. A parchment-lined sheet keeps the rendered bacon fat from sticking and makes the whole process practically mess-free.

Next, prepare your Brussels sprouts. Trim off the tough ends and peel away any yellow or damaged outer leaves. If any sprouts are especially large, cut them in half so they cook through evenly and the bacon does not scorch while it waits for the centers to soften.

Now for the fun part. Take one slice of bacon and wrap it snugly around each Brussels sprout, starting from the top and working your way down to cover as much of the sprout as possible. If the bacon wants to unravel, secure the end with a toothpick, or simply place the wrapped side down on the pan to hold it in place.

Arrange each bacon-wrapped sprout on the baking sheet with the seam side down, giving them a little breathing room so they roast rather than steam. This positioning keeps them tightly wrapped as they cook and helps every side crisp up.

Bake for about 20 to 25 minutes, until the bacon is crispy and the Brussels sprouts are fork-tender. Keep a close eye on them during the final few minutes so the bacon does not overcook, and if it is not quite crisp enough by the time the sprouts are done, slide the pan under the broiler for one to two minutes, watching carefully.

Once they come out of the oven, let them cool for a minute, then finish with a drizzle of balsamic glaze or a sprinkle of Parmesan for an extra layer of flavor. Serve them warm and watch them disappear.

Tips for the Best Bacon Wrapped Brussels Sprouts

If your bacon is not getting crispy enough by the time the sprouts are tender, the broiler is your best friend. Just one or two minutes under high heat will crisp things up beautifully, but do not walk away because it can go from golden to burnt in seconds. Uniform sizing is the other secret; sprouts that are all roughly the same size cook at the same rate, so no one bite is underdone.

These make an excellent make-ahead appetizer. You can wrap the sprouts up to a day in advance, keep them covered in the fridge, and bake them fresh when you are ready to serve. For a sweet-savory twist, brush a little maple syrup or honey over the bacon before baking, or add a pinch of cayenne for those who like a little heat.

They are also a natural fit alongside a holiday spread. Serve them next to a classic herb roasted turkey as a festive starter, or set them out as party nibbles before a main like balsamic fig glazed lamb chops for an elegant dinner your guests will remember.

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Frequently Asked Questions

Can I make this recipe in advance?
Yes, and it is one of the best things about it. Wrap the Brussels sprouts in bacon up to a day ahead and store them in the fridge. When you are ready to serve, simply pop them in the oven and bake as directed.

How do I store leftovers?
If you happen to have any left, store them in an airtight container in the fridge for up to three days. Reheat them in the oven or an air fryer rather than the microwave so they hold onto that crispy texture.

Can I use turkey bacon?
Absolutely. Turkey bacon is a great leaner alternative and works well here. Just keep in mind it may cook a little faster than regular bacon, so start checking it a few minutes earlier.

Do I need toothpicks?
Not necessarily. Toothpicks help hold the bacon in place, but if you wrap it snugly and lay each sprout seam side down on the baking sheet, they usually stay wrapped just fine on their own.

Why is my bacon not crispy?
The most common culprit is thick-cut bacon, which needs longer to crisp than the sprouts need to cook. Stick with thin or standard-cut bacon, and finish under the broiler for a minute or two if you want extra crunch.

These bacon wrapped Brussels sprouts prove that the simplest recipes are often the ones that steal the show. If you are hunting for more inspiration and healthy eating ideas, there is always something new worth trying. When you make these, I would love to see them, so tag @thekitchensaid on Instagram and share your creation with all of us.

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