Ever been to a potluck where one dish disappears before anyone even gets a plate? That’s usually the one with bacon. Now imagine taking a sometimes-misunderstood veggie like the Brussels sprout, giving it a sweet and smoky hug with maple syrup and bacon, and roasting it until it’s caramelized perfection. That’s what this recipe is all about. It transforms simple ingredients into a powerhouse appetizer that’s equal parts fancy and down-home delicious. It’s the kind of dish that turns Brussels sprout skeptics into avid fans.
Why You’ll Love This Recipe
Well, for starters, it’s bacon. But beyond that, this recipe is a total crowd-pleaser that’s deceptively easy to make. You only need a handful of ingredients, most of which you probably already have in your pantry. The method is straightforward—no fancy techniques required. And the result? A stunning dish that’s crispy, salty, sweet, and savory all at once. It’s the perfect make-ahead appetizer for a busy hostess because you can prep them hours before your guests arrive. Honestly, this might just become your new signature holiday dish.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed and halved: The star of the show, they get wonderfully tender inside while the edges crisp up.
- 8 slices center-cut bacon, cut into thirds: Provides that iconic smoky, salty flavor and crispy texture we all love.
- 3 tablespoons pure maple syrup: Adds a rich, natural sweetness that caramelizes beautifully.
- 1 tablespoon olive oil: Helps everything get crispy and prevents sticking.
- 1/4 teaspoon black pepper: Just a little kick to balance the sweetness.
- A pinch of kosher salt: To enhance all the other flavors.
Step by Step Method
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper. This makes cleanup a total breeze.
- In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, maple syrup, black pepper, and a pinch of salt. Get them evenly coated. That maple syrup is the key to that gorgeous glaze.
- Take one piece of bacon and wrap it snugly around the center of a Brussels sprout half. Place it seam-side down on your prepared baking sheet. Repeat this with the remaining bacon and sprouts, arranging them so they aren’t touching. This allows the heat to circulate and gives you maximum crispiness.
- Bake for 25 to 30 minutes. You’ll know they’re done when the bacon is crisp and the sprouts are tender when pierced with a fork. For extra caramelization, you can flip them halfway through, but it’s not strictly necessary. And if you’re a fan of extra crispness, a quick minute under the broiler at the end will do the trick.
- Let them cool for just a few minutes on the pan before transferring to a serving platter. Serve warm. So good.
Oven Temperatures for Perfect Brussels Sprouts
Getting the temperature right is the secret to nailing this recipe. A nice, hot oven at 400°F is the sweet spot. It’s high enough to render the bacon fat and crisp everything up without burning the maple syrup too quickly. If your oven runs hot, you might want to check them at the 20-minute mark. If you’re making a double batch, use two sheets and rotate them halfway through cooking to ensure even browning. And don’t crowd the pan! Giving each sprout a little personal space is the difference between steaming and roasting.
Creative Variations to Try
Feel like playing around? This recipe is a wonderful canvas. For a little heat, add a pinch of red pepper flakes to the maple syrup toss. If you’re looking for a pork-free version, thinly sliced smoked turkey breast works beautifully as a bacon substitute; just brush it with a little extra maple syrup to help it crisp. For a fall flavor twist, add a tiny pinch of cinnamon or nutmeg to the seasoning. You can even skewer a few of them onto toothpicks with a cube of sweet potato for a fun, kabob-style appetizer.
Serving Ideas & Pairings for Holiday Gatherings
These little gems are the ultimate holiday appetizer. They are a must-have for any Thanksgiving appetizers spread or Friendsgiving food ideas potluck. I love setting them out next to a cheeseboard; they look fantastic alongside some sharp cheddar and almonds as part of your Thanksgiving charcuterie board ideas. They also pair wonderfully with a simple roast turkey or glazed ham. For a drink, a crisp hard apple cider or a sparkling water with a squeeze of lemon cuts through the richness perfectly. They’re the kind of Christmas appetizers that folks will ask you for the recipe.
Storage Tips for Leftovers
If you’re lucky enough to have leftovers, they’ll keep in an airtight container in the fridge for up to 3 days. To reheat, pop them back on a baking sheet in a 350°F oven for about 10 minutes. This will bring back the crispness much better than the microwave, which can make the bacon soggy. I don’t recommend freezing them, as the Brussels sprouts will become mushy when thawed.
What Makes This Recipe Special
It’s all about the contrast. You get the deep, smoky saltiness from the bacon and the sweet, caramelized notes from the maple syrup. And the sprout itself becomes so, so tender inside its crispy wrapper. It’s a simple concept executed in a way that feels special and celebratory. This dish embodies my cooking philosophy: great food doesn’t have to be complicated. It just needs big, bold flavor and a whole lot of love. It’s a guaranteed winner.
FAQs
- Can I make these ahead of time for my Thanksgiving party food? Absolutely! You can wrap them a few hours in advance and keep them covered on the baking sheet in the fridge. Just pop them in the oven about 30 minutes before you want to serve them. This makes them one of the easiest Thanksgiving appetizers easy to manage.
- My bacon isn’t getting crispy. What did I do wrong? This usually means the pan is too crowded. The sprouts need space for the steam to escape. If they’re too close together, they’ll steam instead of roast. Make sure they’re in a single layer with a little room between each one.
- What’s the best bacon to use for wrapping? I find that a standard cut, center-cut bacon works best. It’s thick enough to hold its shape but not so thick that it won’t cook through. Avoid very thick-cut bacon as it might not crisp up in time before the sprouts overcook.
- Are these suitable as Friendsgiving appetizers for a large crowd? They are perfect! This recipe is incredibly easy to double or even triple. Just be sure to use multiple baking sheets so you don’t overcrowd the oven, and you’ll have a huge platter of delicious holiday appetizers ready to go.