Bacon Wrapped Brussels Sprouts with Maple Syrup

These easy Bacon Wrapped Brussels Sprouts with Maple Syrup are insanely addictive. Perfect for a party or a low-carb snack. Great for keto followers or anyone wanting an indulgent yet still healthy treat!

Anytime a recipe begins with the words bacon + wrapped, I’m already hooked.

Even if there are brussels sprouts involved.

I love brussels sprouts, but they have to be roasted. Possibly sauteed, but even that is questionable. Definitely no boiling.

HOW TO COOK BRUSSELS SPROUTS?

When you roast brussels sprouts (and do it right), they’ll get crispy and caramelized. Roasting at high heat with plenty of surface area (ie. cut them in half first) will achieve this.

Toss them with an oil that has a high smoke point. Season them well with coarse salt and freshly ground black pepper. Stir them every 10-15 minutes so every side is browned.

I make these for Rob using that method all the time. He’d never had them roasted before and it changed his brussels sprouts world. Now he loves them so much that he’ll take them to work the next day and eat them out of a bag with a fork. 😂

HOW TO COOK BACON WRAPPED BRUSSELS SPROUTS?

The method for making this Bacon Wrapped Brussels Sprouts recipe is similar. You’ll wrap them in bacon first, of course. A wire rack placed on a sheet pan is best, but just a sheet pan will do.

Keeping the bacon from flailing everywhere is easy in this recipe. You know what I’m talking about! No toothpicks required here. Cutting the bacon into thirds is a perfect size. As long as you place each halved brussels sprout seam-side down, the bacon stays put.

Brush maple syrup onto the bacon twice: first before putting them in the oven and again about ten minutes before they’re done. Serve the Bacon Wrapped Brussels Sprouts with an extra dish of maple syrup for dipping.

CAN THESE BE MADE KETO?

It’s so simple to make this a Keto Bacon Wrapped Brussels Sprouts recipe. Of course, you can opt to simply omit the maple syrup altogether. The maple syrup is what makes them so tasty though, so don’t do that if you can help it!

All you really need to do is use keto-friendly maple syrup. This will take some planning ahead but it’s definitely worth it. Lakanto Maple-Flavored Syrup is what I use exclusively.

Traditional maple syrup is thicker so you won’t get as much syrup sticking to your bacon. The extra dish of maple syrup solves that problem!

Keto Bacon Wrapped Brussels Sprouts are so versatile. They’re great for a party, side dish, appetizer or even lunch or a snack. We eat them whether we’re eating keto or not – they’re that good!

MORE BACON WRAPPED APPETIZERS:

• Bacon Wrapped Dates
• Bacon Wrapped Pickles (great for Keto!)

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Bacon Wrapped Brussels Sprouts with Maple Syrup

Yield: 48 brussels sprouts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These easy Bacon Wrapped Brussels Sprouts with Maple Syrup are insanely addictive. Perfect for a party or a low-carb snack. Yield depends on size of brussels sprouts.

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Ingredients

• 1 lb bacon, cut crosswise into thirds
• 1 lb brussels sprouts, trimmed and halved
• 1/2 cup maple syrup (use sugar-free for keto)

Instructions

1. Preheat oven to 400F.
2. Wrap each brussels sprout half with a piece of bacon. Place seam-side down on a wire rack over a sheet pan (a broiler pan works well, too). Brush with some of the maple syrup.
3. Bake for 20 minutes or until the bacon is starting to get crispy. Brush with more maple syrup and continue baking another 10 minutes, or until bacon is crispy and brussels sprouts are cooked through.
4. Serve with extra maple syrup.

Notes

Tip: Sprinkle with a small amount of cayenne for a little spice!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 56mgSodium: 969mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 21g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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