Bacon-Wrapped Brussels Sprouts

Tasty little Brussel sprouts wrapped in strips of bacon, then brushed with real maple syrup and roasted until golden brown. Served with a creamy lemon dip or spicy maple syrup–this appetizer is perfect for the holiday season!

We had a few Brussels sprouts in the fridge that needed to be used up, so I looked for some recipes online. I found a recipe for bacon-wrapped Brussels sprouts on the Food Network and couldn’t wait to make them. These little beauties were easy to make, smelled terrific while baking, and tasted wonderful! I loved dipping them in the creamy lemon dipping sauce and the spicy maple syrup dipping sauce, while my husband preferred the creamy lemon one. We both thought they made a tasty afternoon snack and/or appetizer, but would also make an excellent side dish for some steak, loaded mashed potatoes, and a huge salad.

Bacon-Wrapped Brussels Sprouts

Bacon-Wrapped Brussels Sprouts:

• 8-10 Brussels Sprouts, trimmed & halved lengthwise
• Sea salt and freshly cracked pepper, to taste
• 4-5 slices of center-cut bacon
• 2-3 tbsp real maple syrup

Creamy Lemon Dip:

• ¼ cup mayonnaise
• Zest & juice from ½ a lemon

Spicy Maple Syrup:

• ¼ cup real maple syrup
• Crushed red pepper flakes, to taste
• Cracked black pepper, to taste

How to Make Bacon-Wrapped Brussels Sprouts:

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Trim the stem ends from the Brussels sprouts, and halve them lengthwise. Place the sprout halves in a small bowl, and toss with sea salt and freshly cracked pepper, to taste.

Lay the bacon strips next to each other on a work surface. Brush each slice with maple syrup, then cut it in half crosswise.

Wrap each Brussels sprout half with a strip of bacon so the seam is on the flat side.

Brush the outside of the bacon with maple syrup, then place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Season them with a bit more freshly cracked black pepper, to taste.

Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.

Meanwhile, mix the mayonnaise, most of the lemon zest, and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top.

Pour about ¼ cup of maple syrup into a second small serving dish, and stir in black pepper and crushed red pepper flakes to taste.

Transfer the sprouts to a fresh baking sheet or serving platter, and serve with the creamy lemon dip and spicy maple syrup for dipping. Enjoy.