Bacon Wrapped Brussel Sprouts
Published January 17, 2022 • Updated March 1, 2026
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Wrap bacon around brussels sprouts, brush on a little maple syrup, and bake until everything gets crispy and caramelized. I make these for every holiday party and they disappear before anything else on the table.
I’ll be honest, I never liked brussels sprouts growing up. But wrapping them in bacon and hitting them with a little maple syrup changed everything for me. The bacon renders down and gets crispy while the sprouts roast until tender inside, and that maple glaze caramelizes into something you can’t stop eating.
I started making these as a keto appetizer for Thanksgiving a few years back, and now they show up at every gathering. Game day, Christmas, random Tuesday nights when I want something that feels special but takes 30 minutes. Three ingredients is all you need. The crispy bacon wraps around each sprout and holds everything together while it bakes, so you don’t even need toothpicks until you’re ready to serve.
What I love about this recipe is how forgiving it is. I’ve made it with thick-cut bacon, thin-cut, even turkey bacon, and it works every time. The trick is brushing the maple syrup on one side of the bacon before you wrap, so the sweetness sits right against the sprout and caramelizes from the inside out. Then just a tiny dab on top before it goes in the oven.
If you’re cooking keto, use sugar-free maple syrup and you’re looking at around 1-2 net carbs per sprout. I keep a bottle of Lakanto maple syrup in my pantry specifically for recipes like this and my bacon and green beans. Same idea, different vegetable, same result: people who say they don’t like vegetables suddenly can’t get enough.
These also work beautifully in the air fryer. I actually prefer the air fryer method when I’m making a smaller batch (10-12 sprouts) because the bacon crisps up faster and more evenly. For bigger batches or parties, the oven is the way to go so you can fit them all on one sheet.
I like to set out a few dipping options when I serve these. My ranch dressing is the obvious winner, but blue cheese dressing is a close second. Sometimes I’ll crumble feta over the top right when they come out of the oven so it softens just a little from the heat. If you like things with a kick, a sriracha mayo takes these to another level.
One more thing I’ve learned: pick sprouts that are roughly the same size. If you have a mix of tiny and large ones, the small ones overcook while the big ones stay underdone. I aim for medium-sized sprouts, about the size of a walnut. If some are bigger, I’ll cut those in half and wrap each half separately.
How to make bacon wrapped brussel sprouts
- Wash and trim the brussels sprouts.
- Toss brussels sprouts in salt, pepper and oil.
- Cut each strip of bacon in half.
- Brush maple syrup on one side of each half strip of bacon.
- Wrap bacon around each brussels sprout and place on a baking sheet or in the air fryer basket.
- Brush a dab of maple syrup on top of each one.
- Bake or air fry until the bacon is crispy.
Key ingredients
- Brussels sprouts – I grab the pre-washed, pre-trimmed bags because I’m lazy about prep. If you buy them loose, look for tight bright green leaves and trim the stem ends. Give them a wash and let them dry before wrapping. Aim for sprouts that are all about the same size so they cook evenly.
- Bacon – I’ve used regular, center cut, and thick cut. They all work. Thin-cut bacon crisps up a little faster, which I prefer when I’m short on time. No need to par-cook it. The bacon cooks all the way through in the oven and gets perfectly crispy.
- Maple syrup – This is what makes the recipe special. The sweetness balances the salty bacon and caramelizes as it bakes. I use sugar-free maple syrup to keep it keto. You can also swap in a brown sugar substitute if that’s what you have on hand.
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Ingredients
28 brussels sprouts, washed & trimmed -
14 slices bacon
-
1/4 cup sugar free maple syrup
Step by Step Instructions
Step by Step Instructions
Season brussels sprouts
In a large bowl, toss brussels sprouts with 1/4 teaspoon salt and pepper and a splash of avocado oil or olive oil.
Cut bacon
Using a knife, cut down the center of 14 strips of bacon to cut them in half. You will be left with 28 half slices.
- Bacon
Brush maple syrup
Using a brush or the back of a spoon, brush maple syrup on the top of each strip of bacon.
- Maple syrup
Wrap it up
Lay a brussels sprout on one end the maple coated bacon strip and roll until the bacon is wrapped around the brussels sprout. Repeat with remaining brussels sprouts.
- Brussels sprouts
Final maple syrup coating
Place bacon wrapped brussels sprouts on a foil lined baking sheet or air fryer basket. Brush a small amount of maple syrup to the top of each sprout.
Oven instructions
Bake in a 400 degree oven for 20-25 minutes. After 8 minutes, turn brussel sprouts over to allow for even baking. Remove and let cool for a few minutes before serving.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What type of bacon do you use?
I've tested this with thin-cut, regular, and thick-cut bacon. They all work, but I reach for thin-cut most often because it crisps up faster and wraps more tightly around the sprouts. Turkey bacon works too if that's your preference. I made a batch with turkey bacon for a friend who doesn't eat pork and it turned out great, just a little less greasy.
Do you cut the brussel sprouts in half or leave them whole?
I leave them whole. It's one less step and they're easier to wrap and flip during baking. If some of my sprouts are on the larger side, I'll cut those in half and wrap each half separately. But for medium-sized sprouts (about walnut-sized), whole is the way to go.
When do you insert the toothpick?
I insert toothpicks after baking, not before. The bacon holds together just fine in the oven if you place them seam side down on the baking sheet. After they come out and cool for a minute or two, the toothpick slides right in. I only bother with toothpicks when I'm serving these as an appetizer at a party.
Can I use turkey bacon instead of regular bacon?
I've made these with turkey bacon and they turn out well. The texture is a little different (turkey bacon doesn't get as crispy), but the maple syrup glaze still caramelizes nicely. I'd recommend thin-cut turkey bacon since it wraps more easily. My cooking time stayed about the same.
Can I prep these ahead of time and bake later?
This is exactly what I do for parties. I assemble everything, cover the tray tightly with plastic wrap, and stick it in the fridge. I've prepped them up to 24 hours ahead and they bake up perfectly. Just add a couple extra minutes to the cook time since they're going in cold.
Do I need to par-cook the bacon first?
No, and I'd actually recommend against it. I tried par-cooking the bacon once early on and it made wrapping way harder because the bacon was stiff and kept breaking. Raw bacon wraps easily, and it cooks through completely during the 20-25 minutes in the oven. The fat renders out and everything crisps up.
Can I freeze bacon wrapped brussels sprouts?
I've tried this a few times with mixed results. My best method is assembling them raw, freezing on a parchment-lined tray until solid, then transferring to a freezer bag. When I'm ready, I bake them straight from frozen and add about 5 extra minutes. The texture isn't quite as good as fresh, but it works when I need to plan ahead for a big gathering.
What temperature do I air fry these at?
I air fry mine at 380 degrees for 10-12 minutes. The air fryer is my preferred method for smaller batches because the bacon crisps up beautifully and you don't even need to flip them. The circulating hot air does all the work. For a full party-sized batch, I use the oven since I can fit more on a sheet pan.
Third time making these and I finally got the timing dialed in for my oven (about 3-4 minutes less than the recipe says). The maple syrup caramelizes on the outside of the bacon in a way I was not expecting my first time, that sticky almost lacquered crunch. I'm still pretty new to cooking so getting caramelization right felt like a big deal, and these have been my go-to ever since.
That lacquered crunch is exactly what you're going for. Oven timing on these varies more than most recipes, so 3-4 minutes less sounds right if yours runs hot.
Made these for my in-laws last Sunday and my father-in-law, who has been quietly sliding brussels sprouts to the edge of his plate for fourteen years, ate seven of them and then spent the rest of dinner standing next to the tray. The sugar-free maple syrup caramelizing into the bacon is doing something almost unfair to the sprouts (they barely taste like themselves). Already been asked to bring these to Easter.
Fourteen years of plate-sliding and he's standing guard over the tray. Easter is the right call. Make a double batch.
Brought these to a Super Bowl party last weekend and they were gone before halftime while a full charcuterie board next to them sat barely touched. Two guests who are not keto at all kept asking what I brushed on them, because the maple glaze caramelizes into something sticky and savory-sweet that doesn't read as diet food at all. I'd push the heat a little the last few minutes if you want more crackle on the bacon, but that's my one note on an otherwise freaking great appetizer.
The heat bump at the end is the right call. Crank it up the last few minutes and the bacon actually snaps instead of just being crispy. Maple chars a little darker too, which I think is better.
Annie your recipes never miss. Made these for a winter party over the weekend and they were gone in minutes. That maple syrup glaze gets the bacon crispy in a way I haven't been able to pull off before.
That glaze does something to bacon that nothing else can touch. I bring these to every holiday party and they're always gone first.