Bacon-wrapped brussels sprouts brushed with maple syrup and baked until crispy and caramelized — 1.1g net carbs each. I make them 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 pick the best brussels sprouts
I find the bagged brussels sprouts the easiest to work with since they come pre-washed and trimmed. If you’re buying them loose (or still on the stalk), look for tightly packed bright green leaves. Skip any with yellowing or loose outer leaves.
Try to get them all roughly the same size, about the width of a walnut. This makes a real difference in even cooking. I’ve had batches where the small ones turned to mush while the big ones were still firm in the center. Smaller sprouts tend to be sweeter too, which is a bonus.
Frozen brussels sprouts work in a pinch. I’ve done it when the store was out of fresh. Just thaw them completely and press out as much moisture as you can with paper towels, or the bacon won’t crisp up properly.
Dipping sauces and toppings
I always set out at least two dipping options when I serve these. My go-to pairing is ranch dressing, hands down. But here are the other combos I come back to:
Sriracha mayo (I mix sriracha with mayo, about 1:3 ratio)
Lemon Dijon mustard dip
Balsamic vinegar drizzle
Crumbled feta cheese (toss it on right out of the oven so it softens)
Fresh parsley
Red pepper flakes for heat
Cayenne pepper if you really want a kick
Storage and make-ahead tips
These are best straight out of the oven, but I make them ahead all the time for parties. Assemble them fully, cover the tray with plastic wrap, and refrigerate for up to 24 hours before baking. This is my move for holiday entertaining because it means I’m not wrapping bacon while guests are arriving.
Leftovers keep in the fridge for 3-4 days. I reheat them in the air fryer for about 5 minutes or in the oven at 400 degrees for 8-10 minutes. The air fryer does a better job of re-crisping the bacon. I don’t recommend the microwave because the bacon goes limp.
I haven’t had great luck freezing these. The brussels sprouts get a bit mushy after thawing. If you want to prep way ahead, I’d assemble them raw and freeze on a parchment-lined tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
How to make bacon wrapped brussels 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.
In a large bowl, toss brussels sprouts with 1/4 teaspoon salt and pepper and a splash of avocado oil or olive oil.
2
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.
For this step
Bacon
3
Brush maple syrup
Using a brush or the back of a spoon, brush maple syrup on the top of each strip of bacon.
For this step
Maple syrup
4
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.
For this step
Brussels sprouts
5
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.
6
Oven instructions
Bake in a 400 degree oven for 20-25 minutes. After 8 minutes, turn brussels sprouts over to allow for even baking. Remove and let cool for a few minutes before serving.
7
Air fryer instructions
Air fry at 380 degrees for 10-12 minutes.
Nutrition
Per serving: 1 brussels sprout
Calories
36
Fat
2g
Protein
2.3g
Total carbs
3.9g
Net carbs
1.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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 brussels 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.
Broiler finish works. I usually stop at 90 seconds because two minutes with maple glaze makes me nervous, it depends on how caramelized they got before.
Stir a teaspoon of sriracha into the maple syrup before brushing. I did it last weekend and the edges went sticky-spicy instead of just sweet. Plays way better off the salty bacon. Not making these without it now.
The sriracha-maple combo against salty bacon is one I should have thought of first. One teaspoon is smart, enough heat to notice without killing the caramelization. I’m adding it to the next batch.
Those last few minutes when the syrup goes tacky and dark around the edges are the whole thing. I always burn my fingers pulling one off the tray early.
Balsamic swapped for half the maple syrup, coating goes sticky-tart instead of just sweet. Way better. Holds up when they cool down too, huge for cookouts. Second coat brushed on right before pulling still matters, don’t skip it.
Balsamic cutting the sweetness was on my list to test and you just answered it for me. Sticky-tart makes sense. The acidity probably sets the glaze instead of letting it go soft at room temp, which is why they hold better once they cool down. Full maple syrup gets tacky sitting out, fine at home but rough if you’re transporting a tray. And the second coat stands no matter what glaze you’re using. That last brush before pulling is where the caramelization actually happens, skipping it is why people end up with pale patches on half the sprouts.
Maple and bacon caramelizing together might be the best smell my oven has ever produced, and I’ve had to make this seven times to be sure. Still not bored.
My daughter, who normally picks around anything green on her plate, ate six of these before I even called everyone in from the backyard. I put them out while the grill was going last weekend, kind of as a filler snack, and they were gone before the burgers were done. I think the maple syrup caramelizing into the bacon is what got her. Worth pulling back a little on the added salt next time since the bacon covers that, but the technique is solid.
Six before you called them in, that’s a real endorsement. The salt thing is right. I usually skip the extra pinch when I’m using regular bacon, it brings enough on its own.
I’ve been dodging brussels sprouts my whole life (I was that kid at the dinner table pushing them around the plate), so making these felt like a real gamble. But the maple syrup caramelizes into this sticky glaze that kind of welds itself to the bacon, and I kept poking at the pan before they were even done because the smell was something else. Mine came out a little uneven, a few of the smaller sprouts cooked faster than the bigger ones, so I’d sort by size next time before wrapping. The ones that got crispy all the way through were so good, though. Already bringing a tray to a cookout this weekend.
These are genuinely good but I’ll say the size of the sprouts matters more than the recipe lets on. I made two batches and the smaller ones (golf ball or under) caramelized perfectly with the bacon, but the larger ones came out with the bacon done before the inside was tender. Would love a note about that in the instructions, or a recommendation to halve the bigger ones before wrapping. Still making these for Memorial Day this weekend.
When I went keto, bacon-wrapped brussels sprouts felt like something I’d have to skip. The maple glaze is kind of the whole appeal. The sugar-free version here surprised me. Made these for Easter and the caramelized edges were exactly what I remembered.
Added a pinch of cayenne to the maple syrup before brushing (total impulse, no idea if it’d work) and ended up with this spicy-sweet caramelized crust I couldn’t stop picking at before they even hit the table. Doing this every time.
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.
