Bacon Wrapped Brussels Sprouts Kebabs
Published July 20, 2022 • Updated February 27, 2026
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These bacon wrapped brussels sprouts kebabs are my go-to move for getting everyone at the table to eat their vegetables. The parmesan garlic oil and crispy bacon make this one keto side dish that disappears fast.
I started making these bacon wrapped brussels sprouts on the grill a few summers ago, and they’ve become a regular rotation side at our house. The trick is tossing the sprouts in a parmesan garlic oil before wrapping them in bacon, which gives you this savory, crispy bite that even people who “hate” brussels sprouts will reach for.
What I like about putting these on skewers is how fast they cook. You’re looking at about 8-10 minutes over indirect heat, and the bacon renders down while the sprouts get tender inside with crispy, charred edges on the outside. I flip mine once at the halfway mark and pull them when the bacon looks done. If you’re not a grill person, the oven works too (400 degrees, 12-15 minutes).
I serve these alongside caprese chicken kebabs or spicy turmeric chicken kebabs for a full kebab spread. If you want to go all in on the stick theme, throw on some strawberry shortcake kebabs for dessert. My kids think the whole “food on a stick” thing is hilarious, which means they actually eat everything without complaining.
The parmesan garlic coating is what sets this apart from most brussel sprouts recipes with bacon. I’ve seen a lot of versions that use maple glaze or balsamic, but those add carbs I don’t want to spend on a side dish. The parmesan and garlic give you all the flavor without the sugar. If you’re looking for more ways to use brussels sprouts, I have an air fryer brussels sprouts recipe and a brussels sprouts casserole that are both solid options.
For more keto grilling ideas, check out my garlic parmesan chicken skewers or browse all my keto side dish recipes. This is one of those low carb sides that works for a weeknight dinner or when you’re feeding a crowd at a cookout.
How to make grilled bacon wrapped brussels sprouts kebabs
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Ingredients
20 brussels spouts -
2 tablespoons olive oil
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2 tablespoons grated parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon black pepper
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10 slices bacon
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skewers
Step by Step Instructions
Step by Step Instructions
Cut brussels sprouts
Cut brussels sprouts in half lengthwise.
Toss in parmesan oil
Add brussels sprouts to a large bowl. Toss with olive oil, grated parmesan cheese, salt, garlic powder and pepper.
Thread on a skewer
Thread one end of a slice of bacon onto the skewer. Slide the skewer into one brussels sprout, weave bacon around sprout and through the skewer. Repeat with three more brussels sprouts, weaving the bacon as you build.
Grill instructions
Grill over indirect heat for 8-10 minutes, flipping halfway through, or until bacon is cooked and crispy.
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
Can I make these in the air fryer?
I've made these in the air fryer at 380 degrees for about 10-12 minutes, flipping halfway. They turn out great. The bacon gets crispy all around since the hot air circulates evenly. I use shorter skewers or just skip the skewers entirely and lay the wrapped sprouts seam-side down in the basket. My only note is to not overcrowd the basket or the bacon won't crisp up.
Can I use thick-cut bacon?
I've tried both. Regular bacon wraps more easily and crisps up faster on the grill. Thick-cut bacon takes longer to render, which means your sprouts can overcook before the bacon is done. If you prefer thick-cut, I'd par-cook the bacon for about 2 minutes in a skillet first so it has a head start.
How do I keep the bacon from unraveling?
I weave the bacon through the skewer as I thread each sprout on. The skewer itself acts as the anchor, so you don't need toothpicks. The key is to start the bacon on the skewer first, then alternate sprout, weave, sprout, weave. Once the bacon starts rendering on the grill, it actually tightens around the sprouts.
Can I make these ahead of time?
I prep these up to 48 hours before grilling. Assemble the full skewers, wrap in plastic wrap, and refrigerate. I've found that the parmesan garlic oil soaks in better with overnight prep, so they actually taste better when made ahead. Pull them out of the fridge about 15 minutes before grilling so they're not ice cold.
Can I freeze bacon wrapped brussels sprouts?
I freeze these all the time. Let them cool completely after cooking, spread on a baking sheet in a single layer to flash freeze for about an hour, then transfer to a freezer bag. They keep for up to 3 months. I reheat them straight from frozen in the air fryer at 375 for 5-7 minutes.
What dipping sauces pair well with these?
My go-to is a simple garlic aioli (mayo, minced garlic, lemon juice, salt). I also like a spicy sriracha mayo when I want some heat. Ranch works too, obviously. I'd skip anything sweet like a balsamic reduction if you're keeping this keto, since the sugar adds up fast.
Do I need to soak wooden skewers?
If you're using wooden skewers, I soak mine for at least an hour before grilling. Otherwise they catch fire or splinter when you try to flip them. I switched to metal skewers a while back and honestly never looked back. They're reusable, they don't burn, and the food slides off easier.
Made these for Sunday dinner and my son, who has refused brussels sprouts in every form I've tried, ate four of them off the skewer before everyone else sat down. The bacon does something to people.
I've been making roasted brussels sprouts for years and they're fine, but nobody at the table is ever excited about them. Tried these mostly out of curiosity about the bacon weave technique, and the difference was bigger than I expected. The parmesan oil crisps right into the sprouts where the bacon wraps around them. Never gotten that texture off a sheet pan. Hard to go back to plain roasted now.
Threw some thick-cut maple bacon on these instead of regular and the sweetness against the parmesan garlic oil is kind of ridiculous in the best way. One thing I figured out the hard way: soak your wooden skewers for at least 30 minutes or the ends char before the bacon has a chance to crisp up. Going to try adding a little smoked paprika to the oil next time to see what happens.
Never thought I'd be excited about brussels sprouts but here we are. The parmesan garlic oil really pulls it together. Just give the bacon a couple extra minutes on the grill if you want it truly crispy (mine needed closer to 12 minutes, not 8).
Grill temp makes a big difference there. Mine runs hot so 8 usually hits, but on a cooler grill or with thicker bacon, 12 is realistic. Good catch.
The parmesan garlic oil coating surprised me. I expected the bacon to carry everything, but that combo does something to the brussels sprouts underneath. My one tweak: timing ran longer than the recipe suggests, closer to 13-14 minutes on my gas grill before the bacon crisped. Not a complaint, just worth knowing your grill before committing to 8-10 minutes.
My son has refused brussels sprouts since he was 4. Made these last Sunday and he ate six off the skewer without a word, which honestly told me more than any compliment could. The parmesan garlic oil gets into the cut side of the sprouts and the bacon crisps up tight around the outside in a way that makes them taste like a completely different vegetable. Already have another batch planned for this weekend.
Six off the skewer without a word from a kid who's held that grudge since age 4. That cut side is where it all happens, the oil pools right in there and caramelizes against the grill grate.
Never done brussels sprouts on skewers before and something about threading the bacon like that just... works. The parmesan crisped up underneath the bacon in a way I didn't see coming, little golden pockets all over. Making a double batch next Sunday.
Those parmesan pockets are my favorite part. The garlic oil holds it in place so it crisps against the grill instead of just sliding off. Double batch is the right call.
Been cooking keto for a while but somehow never made brussels sprouts on the grill until this week. Wasn't sure about the bacon wrapping technique but threaded them up exactly like the instructions said and they held together better than I expected. The parmesan garlic oil is what got me -- it kind of caramelizes on the outside while the bacon crisps up and I kept sneaking pieces off the skewer before they even hit the table. My one note is that 8 minutes wasn't quite enough on my grill, I needed closer to 11-12 to get the bacon fully done without the sprouts getting too soft. Four stars but only because of the timing, the flavor is there.
Grill temps vary so much, 11-12 is totally normal on higher-BTU grills. I go by the bacon more than the clock anyway. When it's fully rendered and pulling tight against the sprout, that's when I pull them.