Bacon-Wrapped Brussels Sprouts for thanksgiving

Bacon-wrapped Brussels sprouts are one of those appetizers that disappear fast once they hit the table. You get crisp, smoky bacon on the outside and tender roasted Brussels sprouts inside, with a little sweetness from maple syrup or brown sugar if you like.

I like this recipe for Thanksgiving because it feels festive without being complicated. The ingredients are simple, the prep is easy, and the finished bites look neat on a serving platter. They are also easy to pick up, which makes them perfect for parties, Friendsgiving, holiday dinners, or game-day snacks.

The main thing I have learned is not to wrap the Brussels sprouts with too much bacon. A thin strip cooks much better and becomes crisp around the vegetable. Thick layers can stay soft in the middle while the Brussels sprouts are already done.

I also prefer roasting them on a rack when possible. This lets the hot air move around the bacon so the bottom does not become too greasy. If you do not have a rack, a regular parchment-lined baking sheet still works well.

Serve them warm with maple mustard dip, ranch, honey mustard, or simply on their own.

Why You Will Love Bacon-Wrapped Brussels Sprouts

These bites have a great mix of salty, smoky, slightly sweet, and roasted flavors.

The Brussels sprouts become tender inside while the outer leaves caramelize. Bacon adds richness and crisp texture.

They are also simple to customize. You can make them sweet with maple syrup, spicy with cayenne, tangy with Dijon mustard, or keep them very basic with just bacon and black pepper.

Another reason I like this recipe for Thanksgiving is that the sprouts can be wrapped earlier in the day. Keep them refrigerated, then roast them shortly before guests arrive.

What Do Bacon-Wrapped Brussels Sprouts Taste Like?

The Brussels sprouts have a mild roasted flavor with slightly caramelized edges.

Bacon brings saltiness and a smoky flavor. As the bacon cooks, some of the fat coats the sprouts and helps them brown.

A small amount of maple syrup or brown sugar gives the bites a sweet finish without turning them into dessert.

Black pepper adds gentle warmth, while Dijon mustard can add a little tang.

The finished bites should have crisp bacon and tender Brussels sprouts rather than soft bacon and mushy vegetables.

Ingredients for Bacon-Wrapped Brussels Sprouts

Brussels sprouts

Choose Brussels sprouts that are firm and bright green.

Smaller sprouts are especially good for appetizers because they cook quickly and fit neatly inside a strip of bacon.

Try to choose sprouts that are close in size so they finish roasting at the same time.

Bacon

Regular-cut bacon works better than very thick bacon.

Thick bacon often takes longer to crisp, which can cause the Brussels sprouts to overcook.

I usually cut each bacon strip into thirds. Depending on the size of your sprouts, halves may also work.

Maple syrup

Maple syrup is optional but gives the bites a nice sweet-and-salty flavor.

Brush on only a small amount. Too much can make the bacon burn before it becomes crisp.

Brown sugar

Brown sugar can be used instead of maple syrup.

A very light sprinkle is enough.

Black pepper

Freshly ground black pepper balances the salty bacon.

Garlic powder

Garlic powder adds flavor without adding moisture.

Dijon mustard

Dijon mustard is optional, but it works especially well if you are making a maple mustard glaze.

Full Ingredient List

• 1½ pounds Brussels sprouts
• 12 ounces regular-cut bacon
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika, optional
• Toothpicks, if needed

How to Prepare Brussels Sprouts

Start by washing the Brussels sprouts and drying them well.

Trim a small amount from the stem end.

Remove any loose or yellow outer leaves.

For small Brussels sprouts, leave them whole.

For larger sprouts, cut them in half. I actually prefer halving the bigger ones because they cook more evenly and absorb more bacon flavor.

Try not to cut too much from the stem, or the leaves may fall apart.

Should You Boil Brussels Sprouts First?

You do not have to boil them before roasting.

Small Brussels sprouts cook well directly in the oven.

If your sprouts are very large, you can blanch them for two to three minutes in boiling water, then drain and dry them completely.

However, I usually skip this step because roasting from raw gives the sprouts better caramelized edges.

The key is choosing sprouts that are not too large and roasting them long enough for the centers to become tender.

How to Make Bacon-Wrapped Brussels Sprouts

Step 1: Heat the oven

Preheat the oven to 400°F.

Line a rimmed baking sheet with parchment paper or foil.

If you have an oven-safe wire rack, place it over the baking sheet.

The rack helps the bacon cook more evenly around the sprouts.

Step 2: Prepare the Brussels sprouts

Wash, trim, and dry the Brussels sprouts.

Leave small ones whole and cut large ones in half.

Drying is important because wet vegetables steam instead of roasting.

Step 3: Cut the bacon

Cut each bacon strip into two or three pieces.

The exact size depends on your Brussels sprouts.

Each piece should wrap around the sprout once with a little overlap.

You do not need several layers of bacon.

Step 4: Wrap the sprouts

Wrap one piece of bacon around each Brussels sprout.

Place the seam side down on the baking sheet or rack.

If the bacon will not stay in place, secure it with a toothpick.

For halved sprouts, wrap the bacon around the outside edge and place the cut side down.

Step 5: Make the glaze

In a small bowl, mix the maple syrup, Dijon mustard, garlic powder, black pepper, and optional smoked paprika.

Brush a light layer over the bacon.

Do not soak the bacon in glaze. A thin coating gives plenty of flavor.

Step 6: Roast

Bake for about 25 to 35 minutes.

The exact time depends on the size of the sprouts and thickness of the bacon.

Turn them once around the halfway point if you are cooking directly on a baking sheet.

If you are using a rack, turning may not be necessary.

Step 7: Check for doneness

The bacon should look browned and crisp.

Insert the tip of a knife into one Brussels sprout. It should slide in easily.

If the sprouts are tender but the bacon needs more color, place them under the broiler for one to two minutes.

Watch carefully because bacon and maple syrup can burn quickly.

Step 8: Rest briefly

Remove the tray from the oven.

Let the bacon-wrapped sprouts rest for about three to five minutes.

They will be very hot inside, and the bacon will become slightly crisper as it rests.

Step 9: Serve

Arrange them on a platter.

Remove toothpicks before serving if you prefer, or leave decorative picks in place for easier grabbing.

Serve warm with your favorite dipping sauce.

My Best Tips for Crispy Bacon

Use regular-cut bacon

Very thick bacon takes longer to crisp.

Do not overlap too much

Wrap the bacon once around each sprout.

Too many layers stay soft.

Dry the sprouts well

Extra moisture creates steam and makes crisp bacon harder to achieve.

Use a wire rack

This helps the bacon cook on all sides.

Leave space between the pieces

Crowded bacon steams instead of roasting.

Broil at the end if needed

One or two minutes under the broiler can add extra crispness.

Stay close to the oven because the bacon can burn quickly.

Maple Bacon Brussels Sprouts

For a sweeter version, increase the maple syrup slightly.

Mix:

• 3 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• ½ teaspoon black pepper

Brush the mixture over the bacon before roasting.

You can also brush a tiny amount over the finished sprouts while they are still hot.

Do not add too much after baking, or the bacon may lose some crispness.

Brown Sugar Bacon-Wrapped Brussels Sprouts

Brown sugar gives the bacon a caramelized coating.

After wrapping the Brussels sprouts, sprinkle a very small amount of brown sugar over each piece.

Add black pepper for balance.

Roast as directed.

The sugar will melt into the bacon as it cooks.

Use a light amount because too much sugar can burn.

Spicy Bacon-Wrapped Brussels Sprouts

For a little heat, add:

• ¼ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• A pinch of red pepper flakes

Mix the spices into the maple glaze.

This version gives you sweet, smoky, salty, and spicy flavors in one bite.

Garlic Parmesan Bacon-Wrapped Brussels Sprouts

Skip the maple syrup.

Season the sprouts with garlic powder and black pepper.

Wrap with bacon and roast.

During the final five minutes, sprinkle a small amount of finely grated Parmesan over the top.

Do not add Parmesan too early because it can darken before the bacon finishes.

Honey Mustard Bacon-Wrapped Brussels Sprouts

Mix:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon olive oil

Brush a light layer over the bacon before roasting.

This creates a tangy-sweet version that works very well for Thanksgiving appetizers.

Hot Honey Bacon-Wrapped Brussels Sprouts

Use hot honey instead of regular maple syrup.

Brush a small amount over the bacon before roasting or drizzle a tiny amount over the finished bites.

I like this variation when the appetizer table has a lot of rich or creamy foods because the heat adds some contrast.

Bacon-Wrapped Brussels Sprouts with Balsamic Glaze

Roast the bacon-wrapped sprouts without maple syrup.

Once they are cooked, drizzle very lightly with balsamic glaze.

The sweet-tangy balsamic flavor works well with smoky bacon and roasted Brussels sprouts.

Use a small amount so the bacon stays crisp.

What to Serve with Bacon-Wrapped Brussels Sprouts

These bites work well beside other Thanksgiving appetizers.

Serve them with:

• Pumpkin-shaped cheese ball
• Apple cheddar crostini
• Goat cheese cranberry crostini
• Deviled eggs
• Stuffed mushrooms
• Baked Brie
• Cranberry meatballs
• Roasted nuts
• Fresh vegetable platter

They are especially helpful on an appetizer table because they add a warm, savory option among the cheese-based dishes.

Best Dips for Bacon-Wrapped Brussels Sprouts

Maple mustard dip

Mix:

• ¼ cup Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon mayonnaise

This is my favorite because it matches the glaze.

Honey mustard

Use equal parts honey and Dijon mustard with a little mayonnaise.

Ranch

Cool ranch works well with the salty bacon.

Garlic aioli

Mix mayonnaise, lemon juice, garlic, and black pepper.

Spicy mayo

Mix mayonnaise with hot sauce or sriracha.

Keep dips on the side instead of pouring them over the sprouts. This helps the bacon stay crisp.

How to Make Them for Thanksgiving

I like preparing these after most of my cold appetizers are already done.

Trim and wrap the sprouts earlier in the day.

Place them on the baking sheet, cover, and refrigerate.

Prepare the glaze separately.

About 35 to 40 minutes before you want to serve them, brush with glaze and roast.

This keeps them warm and crisp when guests arrive.

Can Bacon-Wrapped Brussels Sprouts Be Made Ahead?

Yes, but they are best roasted close to serving time.

You can wrap the raw Brussels sprouts with bacon up to one day ahead.

Store them in a covered container or on a covered baking tray in the refrigerator.

Prepare the glaze separately.

Brush and roast shortly before serving.

I do not recommend roasting them completely the day before because reheated bacon is rarely as crisp as freshly cooked bacon.

How to Keep Them Warm for a Party

Once cooked, keep them uncovered in a low oven around 200°F for a short time.

Do not cover them tightly with foil.

Steam will collect under the foil and soften the bacon.

For a longer party, it is better to make two smaller batches.

Serve the first tray, then roast the second tray later.

How to Store Leftovers

Place leftover bacon-wrapped Brussels sprouts in an airtight container.

Refrigerate them within two hours.

Use within three days.

The bacon will soften in the refrigerator, but it can become crisp again when reheated properly.

How to Reheat Bacon-Wrapped Brussels Sprouts

The oven or air fryer works best.

For the oven, place the sprouts on a baking sheet and heat at 375°F for about 8 to 10 minutes.

For an air fryer, heat at around 350°F for 4 to 6 minutes.

Check often because the bacon is already cooked.

I do not recommend the microwave if crisp bacon is important. The sprouts will heat, but the bacon usually becomes soft.

Can You Freeze Bacon-Wrapped Brussels Sprouts?

You can freeze them, but the Brussels sprouts may become softer after thawing.

For the best result, freeze them before cooking.

Wrap the sprouts with bacon and arrange them on a baking sheet.

Freeze until firm, then transfer them to a freezer-safe container.

Thaw overnight in the refrigerator before roasting.

Freshly prepared Brussels sprouts will still give you the best texture.

Common Mistakes to Avoid

Using very large Brussels sprouts

Large sprouts may remain firm inside while the bacon becomes overcooked.

Cut larger sprouts in half.

Using thick bacon

It can take too long to become crisp.

Wrapping too much bacon around each sprout

One thin layer is enough.

Crowding the baking sheet

Give the pieces some space so hot air can move around them.

Using too much glaze

Heavy maple or sugar coatings can burn.

Not drying the sprouts

Wet sprouts steam and make crisp bacon more difficult.

Cooking at too low a temperature

A moderately hot oven helps both the bacon and sprouts brown.

Covering them after baking

Trapped steam softens the bacon.

Frequently Asked Questions

Should I cut Brussels sprouts in half?

Small sprouts can stay whole.

Large sprouts should be halved so they cook evenly.

Can I use turkey bacon?

Yes, but turkey bacon contains less fat and may not become as crisp.

Brush it lightly with olive oil before roasting if needed.

Can I make these without maple syrup?

Yes.

Simply season with black pepper, garlic powder, and smoked paprika.

Can I use frozen Brussels sprouts?

Fresh is much better for this recipe.

Frozen Brussels sprouts contain more water and can become soft.

Can I cook them in an air fryer?

Yes.

Cook at around 375°F and begin checking after 12 to 15 minutes.

The exact time depends on the size of the sprouts.

Can I use thick-cut bacon?

You can, but partially cook it first.

Cook the bacon until it begins to soften but is still flexible, then wrap the Brussels sprouts and finish in the oven.

Do I need toothpicks?

Not always.

Placing the bacon seam side down usually keeps it in place.

How many should I make per person?

For an appetizer table with several options, plan for about two to three pieces per person.

If these are one of only a few appetizers, plan for three to four per person.

Final Thoughts

Bacon-wrapped Brussels sprouts are one of my favorite warm Thanksgiving appetizers because they are simple, easy to serve, and full of flavor.

The combination of tender roasted Brussels sprouts and crisp smoky bacon already works well, and a light maple-Dijon glaze makes them feel even more festive.

The biggest things to remember are to use regular-cut bacon, dry the sprouts well, avoid wrapping them too thickly, and give each piece enough room on the baking tray.

Prepare them earlier in the day if you need to save time, but roast them close to serving so the bacon stays crisp.

Serve them warm with maple mustard or honey mustard dip, and they make a savory, crowd-friendly addition to any Thanksgiving or holiday appetizer table.