If you are hunting for a savory-sweet crowd-pleaser, these maple bacon brussels sprout skewers are here to steal the show. Picture crispy bacon, a caramelized maple glaze, and tender roasted sprouts, all threaded together for easy, hand-held snacking. They are equally at home on a holiday spread, a game-day table, or a weeknight when you just want to jazz up an ordinary Tuesday.
The beauty of this appetizer is how much impact it delivers for so little effort. A quick maple-Dijon glaze does the flavor heavy lifting, the oven handles the cooking, and the skewers make serving effortless and fun. Set a platter of these out and watch them disappear before anything else on the table.
Why You’ll Love This Recipe
I first whipped these up for a Friendsgiving, and there were absolutely zero leftovers. The combination of crispy, salty bacon and sweet maple syrup over tender Brussels sprouts hits every flavor note at once, giving you that irresistible sweet-and-savory magic in every single bite. It is the kind of dish people ask about before they have even finished chewing.
They are also refreshingly simple. With only five main ingredients and hands-off oven roasting, you get maximum reward for minimal work. There is no fussy technique to master, just a quick glaze, a little assembly, and a stint in the oven while you tend to the rest of the meal.
On top of that, they are made for entertaining. You can assemble the skewers a day ahead and roast them right before guests arrive, and because they are served on skewers they are tidy and easy to pass around. Whether it is a big holiday party or a casual gathering, these fit right in.
Ingredients
The base of this recipe is 1 pound of Brussels sprouts, trimmed and halved, paired with 8 ounces of thick-cut bacon sliced into thirds. Thick-cut bacon is worth seeking out here because it holds its shape on the skewer and brings a meatier, more satisfying bite than thin slices.
The glaze is a simple whisk-together of a quarter cup of pure maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of olive oil, seasoned with salt and freshly ground black pepper to taste. The maple brings the sweetness, the Dijon adds a tangy, grown-up edge, and the olive oil helps everything cling to the sprouts and caramelize in the oven. You will also need skewers, either wooden or metal.
A couple of small preparations pay off. If you are using wooden skewers, soak them in water for 20 to 30 minutes so they do not scorch, and choose smaller sprouts for quicker, more even cooking and an easier fit on the skewer. Warming the maple syrup slightly makes the glaze come together more smoothly too.
Step-by-Step Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with foil and, if you have one, set a wire rack on top, which helps the bacon cook evenly and lets the fat drip away. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
Par-cook the bacon in a skillet over medium heat for about 3 to 4 minutes. You want it to start browning but remain pliable, since fully crisp bacon will crack when you thread it. Meanwhile, toss the halved Brussels sprouts in half of the maple-Dijon mixture until they are well coated.
Now build the skewers. Thread on a sprout half, then a piece of bacon folded if needed, and repeat until each skewer holds 3 to 4 sprouts and 2 to 3 pieces of bacon. Leave a little space between the pieces so heat can circulate. Arrange the skewers on the prepared rack and brush all sides with the remaining maple-Dijon mixture.
Roast for 20 to 25 minutes, flipping the skewers once halfway through, until the Brussels sprouts are caramelized and the bacon is crisp. For an extra-crispy finish, broil them for the last 2 to 3 minutes, but watch closely so the glaze does not burn. Let the skewers cool slightly and serve warm, with an optional final drizzle of maple syrup for good measure.
Tips for the Best Brussels Sprout Skewers
Do not overcrowd the skewers. Leaving a little breathing room between each piece lets the hot air circulate so everything cooks evenly and the sprouts caramelize instead of steaming. Rotating the skewers halfway through baking gives you that beautiful golden char on every side, and a quick broil at the end takes the bacon to perfectly crisp.
If you love this sweet-savory sprout situation, you will want to try my bacon wrapped Brussels sprouts for a similar flavor in a different format, or lean tangy with roasted Brussels sprouts with sweet balsamic glaze. Both make excellent companions on a holiday appetizer table.
These skewers also take well to variation. Add pineapple chunks for a sweet-tart twist, swap the maple syrup for honey or balsamic glaze, or sprinkle in a pinch of crushed red pepper flakes for a gentle kick. To prep ahead, assemble the skewers a day in advance, refrigerate them, and simply bake when you are ready to serve. A creamy aioli or Dijon dipping sauce alongside adds an extra flourish.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
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Frequently Asked Questions
Can I make these vegetarian?
Absolutely. Simply omit the bacon and brush the skewers with a bit of extra olive oil before roasting. The maple-Dijon glaze still brings plenty of flavor to the caramelized sprouts.
Do I need to blanch the Brussels sprouts first?
No. Roasting them straight in the oven gives the best texture, crispy on the outside and tender within. Blanching would only make them soggy.
Can I use turkey bacon?
Yes. Turkey bacon works well as a lighter swap, but keep an eye on the cook time since it tends to cook a bit faster and can dry out if left too long.
Can I assemble the skewers ahead of time?
Definitely. Build the skewers up to a day in advance, cover, and refrigerate them. Brush with the glaze and roast just before serving for the freshest, crispiest result.
What should I serve these with?
They shine on an appetizer spread alongside dips and cheese bites, but they also make a great side dish for roasted meats. A creamy aioli or mustard dipping sauce rounds them out nicely.
If you make these maple bacon brussels sprout skewers, I would love to hear how they turned out, so leave a comment below and tag @thekitchensaid on Instagram with your creations. For more ways to keep the party spread balanced, browse these healthy eating ideas.
Maple Bacon Brussels Sprout Skewers
American · Appetizer
Caramelized Brussels sprouts and crispy bacon threaded on skewers with a sweet maple-Dijon glaze, an easy sweet-savory appetizer.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 8 oz thick-cut bacon, sliced into thirds
- 1/4 cup pure maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper, to taste
- Skewers
Instructions
- Preheat oven to 400F and line a baking sheet with foil and a wire rack. Whisk together maple syrup, Dijon, olive oil, salt, and pepper.
- Par-cook the bacon in a skillet 3-4 minutes until browning but pliable. Toss sprouts with half the glaze.
- Thread sprouts and bacon onto skewers, 3-4 sprouts and 2-3 bacon pieces each, and brush with remaining glaze.
- Roast 20-25 minutes, flipping halfway, until sprouts are caramelized and bacon is crisp.
- Broil 2-3 minutes for extra crispiness if desired, then serve warm.
Nutrition: 180 calories
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