These bacon wrapped brussels sprouts kebabs disappear fast — crispy bacon, parmesan garlic oil, and just 2g net carbs per serving. They're my go-to move for getting everyone at the table to eat their vegetables.
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 brussels 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.
Whole vs halved brussels sprouts for kebabs
I’ve made these both ways, and I always go back to halved. When you cut the brussels sprouts in half, the flat side chars against the grill grates and the leaves get that crispy edge I’m after. Whole sprouts work if you’re short on time, but they take longer to cook through and you miss out on that charred texture. I also find that halved sprouts hold the parmesan garlic oil better since there’s more surface area to coat.
Storage, meal prep, and reheating
Meal prep: I prep these kebabs up to 48 hours ahead when I’m planning for a party. Assemble everything on the skewers, wrap tightly in plastic wrap, and refrigerate until you’re ready to grill. The parmesan oil actually has more time to soak into the sprouts this way, which I think makes them taste better.
Storage: Cooked kebabs keep in the refrigerator for up to 4 days. I store mine in a single layer so the bacon stays crisp.
To reheat: The air fryer is the best method here. I do 375 degrees for 3-5 minutes and the bacon crisps back up nicely. Microwave works in a pinch (60-90 seconds), but the bacon goes soft.
Freezing: I’ve frozen these for up to 3 months and they reheat fine in the air fryer. Let them cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag.
How to make grilled bacon wrapped brussels sprouts kebabs
Add brussels sprouts to a large bowl. Toss with olive oil, grated parmesan cheese, salt, garlic powder and pepper.
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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.
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Grill instructions
Grill over indirect heat for 8-10 minutes, flipping halfway through, or until bacon is cooked and crispy.
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Oven instructions
Bake at 400 degrees for 12-15 minutes or until bacon is cooked.
Nutrition
Per serving: 1 kebab
Calories
85
Fat
6.8g
Protein
4.1g
Total carbs
3.1g
Fiber
1.1g
Net carbs
2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
I switched to thick-cut bacon starting on batch three because regular slices were finishing before the brussels got tender. Thicker strips render more slowly so the timing lines up, and you get real chew in the bacon instead of just cooked through. About two batches ago I started adding a balsamic drizzle right as they come off the grill, while the parmesan is still warm enough to hold it. Didn’t expect the acid to cut through the fat like that. Appreciate you posting this one, Annie.
Brought these to a block party last month, fully expecting to spend the night explaining myself to every brussels sprout skeptic there. They were gone before I even sat down. A friend had been grabbing them thinking they were appetizers. She’d eaten two before she actually looked and said ‘wait, what is this.’ When I told her, she went back for more. Better than I expected from someone who won’t eat anything green.nnThe bacon didn’t crisp evenly though. End pieces came out softer where the overlap is thinner, so I’d wrap the ends tighter next time. Four stars, not five. But as party food these are solid. No plates, no utensils, just pull and go.
That ‘wait, what is this’ moment is the whole point. Wrapping the ends tighter helps, Amber, and I also stretch the bacon slightly as I go so it’s taut against the sprout instead of bunching at the overlap.
I prepped a double batch on Sunday. Threading takes longer than the actual cook time, so I lay it out assembly-line first: bacon flat, sprouts halved and ready. The parmesan gets softer on day two but the bacon held better than I expected. Reheating never gets it crispy again. Still making it though.
That assembly line setup is the right call. Threading really does take longer than the grill time. I’ve stopped trying to revive them and just batch for same-day.
Not long enough. I soak mine at least an hour or they catch fire or splinter when you try to flip. Switched to metal skewers a while back and stopped thinking about it.
Parmesan chars just slightly on the grill and the smell carries across the whole yard. Brought a tray to a cookout last weekend and one of the guys immediately asked what was in the marinade. There is no marinade, olive oil, garlic powder, parmesan, and that gap between what it tastes like and what went into it is the whole point. Four stars because skewering 20 sprouts takes longer than you’d think, so give yourself a few extra minutes.
That ‘no marinade’ reveal is the best part. Three ingredients and people assume you did something complicated. The skewering is real though, I usually put on a podcast and just go.
Whisked a teaspoon of dijon into the olive oil before tossing and had no idea how much that would do. I had the jar open already making a vinaigrette, just threw some in on a whim. Cuts through the bacon fat so each bite comes out cleaner, the parmesan still there but with this warm mustardy note underneath you catch at the end. First batch I stood at the grill eating them straight off the skewer before they made it inside. Three batches since and the dijon is permanent now. One teaspoon per two tablespoons of oil if you want to try it.
My mom made bacon-wrapped veggies at every summer cookout. Threading these onto skewers brought all of that back. The parmesan garlic oil is new to me, but it belongs. Didn’t expect to feel something making a side dish.
Fourth time making these since April and I keep learning things. The parmesan garlic oil gets these tiny crispy bits where it hits the grates, and by minute nine on indirect heat the brussels sprouts have this nutty sweetness I completely missed the first couple rounds. Started threading the bacon tighter on the skewer so it renders more evenly instead of bunching. Coverage across each sprout is way better now. That contrast between the charred bacon edge and the tender-but-still-structured sprout is exactly what I want from a side dish. Bigger surprise: how well they reheat in a cast iron the next morning. Did not expect that from anything grilled. Making this every spring.
Gina, the cast iron reheat surprised me the first time too. I pulled the leftovers out expecting them to be ruined, and the bacon actually came back crispy. Threading tight took me a few batches to figure out.
Brussels sprouts were one of those vegetables I basically wrote off on keto because everything I made came out flat. Every version felt like a chore to get through. The parmesan and garlic oil soaking into the cut sides while the bacon crisps up around them is just something else. Hadn’t felt that way about a vegetable in a while.
I’ve tried the sheet pan method, the air fryer, plain roasting with olive oil. Nothing gets sprouts to this level. The parmesan garlic oil seeps into every layer while the bacon renders and I just stood there at the grill thinking, this is the one. Four stars only because I went direct heat instead of indirect and scorched the bottoms (did not read carefully enough), but even charred they beat everything else I’ve made with them.
Direct heat and bacon grease dripping is just asking for flare-ups. Indirect the whole way, then 2 minutes over direct at the end if you want some char on the bacon. Glad they still held up.
Mixed red pepper flakes into the parmesan oil before tossing and the heat against the bacon fat is SO good. Only thing I’d say is double the parmesan if you want more of that cheesy crust.
Red pepper in the parmesan oil is a solid call. The heat works with the bacon fat instead of just sitting on top as a separate flavor. And yes, the parmesan amount in the recipe is conservative, doubling it is closer to what I actually do.
I’ll be honest, I’ve never been a brussels sprouts person. Like, I’ve tried them roasted, steamed, whatever, and they’ve never done anything for me. But I had a bag sitting in the fridge and figured the bacon situation alone was worth attempting. What I didn’t expect was the parmesan garlic oil. I kept catching the smell while they were on the grill and thinking something was off, almost too savory, and then I pulled one straight off the skewer and it clicked. The outside gets this almost nutty crust from the parmesan and the bacon sort of bastes everything as it renders. Four stars only because my grill ran closer to 13-14 minutes before the bacon was actually crispy, so worth watching yours toward the end rather than going by time alone.
Bacon crispness is the real indicator on a grill. Mine swings at least 3 minutes depending on how hot it actually got. And that parmesan smell mid-cook gets me every time too.
Tried a lot of brussels sprout recipes since going keto and most are just roasted with olive oil, which is fine but nothing special. The parmesan garlic oil plus bacon actually makes me want to eat them. First time I’ve put brussels sprouts in my regular rotation.
Figured this out the hard way: sort sprouts by size before threading. Didn’t do it the first time. The small ones were nearly charred while the big ones were still half-raw, and that end of the bacon went crispy-to-cardboard fast. Now I do two separate skewers by size and the problem’s gone. Also started pressing the bacon wrap tight before it hits the grill so it doesn’t spiral open on the flip. The parmesan garlic oil I’ve since used on zucchini, asparagus, honestly anything. That exact ratio, don’t mess with it. Four stars only because the timing took a few batches to dial in, but once you figure out your grill these are freaking impossible to stop eating.
Lost too many wraps on the first flip before I started pressing them down. The size sort is the real fix. Small sprouts are done a full minute before the big ones and one skewer can’t solve that.
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.
That crisping effect is what sheet pan can’t replicate. The bacon holds the oil against the sprout and the parmesan basically fuses on. Plain roasted feels wrong after that.
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.
Maple bacon with that garlic oil is a combination I hadn’t tried but now need to. I actually switched to metal skewers a while back for exactly that reason – 30 minutes is never quite enough when the grill runs hot. Smoked paprika in the oil is going to work.
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).
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.
The parmesan getting trapped under the bacon is what does it. Toasts against the sprout in a way bare bacon can’t. Gas grills vary a lot on BTU output, 13-14 makes sense.
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.
