Maple Bacon Wrapped Brussels Sprouts

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Published on September 28, 2026

These maple bacon wrapped Brussels sprouts are the easy appetizer that wins over even the biggest Brussels sprouts skeptics. Each sprout gets wrapped in smoky bacon, roasted until the bacon is crisp and the sprouts are tender, then brushed with pure maple syrup for a sweet, sticky glaze that caramelizes in the oven. With just a handful of ingredients and about 10 minutes of prep, they’re simple enough for a weeknight side dish but impressive enough for your holiday table.

Serve them on toothpicks as a crowd-pleasing Thanksgiving appetizer, or pile them next to your turkey as a savory-sweet side that disappears fast. If you love bacon wrapped appetizers, this salty, sweet, and crispy combination is one you’ll make all season long.

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They’re also just easy to bend to whatever else is on the table. Thanksgiving appetizer hour, a Friendsgiving potluck, game day when you want something that isn’t just chips and dip again, these work for all of it. If you’re hunting for more ideas in the same lane, my fall appetizer recipes roundup and my fall party food guide are both full of things that pair well with this one.

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What You Need for Maple Bacon Wrapped Brussels Sprouts

Brussels sprouts: Grab ones that are firm and roughly the same size so they cook evenly. Trim the stem end and pull off any yellow outer leaves before wrapping.

Bacon: Thin sliced bacon is key here, thick cut won’t crisp up fully in the time the sprouts need to roast.

Maple syrup: Real maple syrup gives you that deep caramelized flavor, the pancake syrup jugs just don’t do the same thing baked on.

Salt and pepper: A light hand is all you need since the bacon already brings plenty of salt.

Toothpicks: These are what keep the bacon from unraveling in the oven, don’t skip them.

How to Make Bacon Wrapped Brussels Sprouts

Step 1: Get your oven going at 400°F and line a baking sheet with parchment paper so cleanup is basically nothing.

Step 2: Trim your Brussels sprouts and dry them off well with a paper towel. Any oversized ones should get halved, but the smaller ones can stay whole, you want them roughly the same size so they bake evenly.

Step 3: Wrap a half slice of bacon around each sprout and stab a toothpick through to hold it all together. This part goes faster than you’d think once you get a rhythm going.

Step 4: Arrange the wrapped sprouts seam-side down on your baking sheet, that way the bacon seam sort of seals itself as it cooks. Sprinkle on a little salt and pepper.

Step 5: Roast for 15 minutes, then pull the tray out and flip each one so the bacon crisps evenly on all sides.

Step 6: Brush or drizzle the maple syrup over the top and slide the tray back in for another 8 to 10 minutes. You’re looking for bacon that’s crisp and starting to darken at the edges, and sprouts that give easily when poked with a fork.

Step 7: Let the tray sit for about 5 minutes before serving, the syrup needs a minute to set up so it’s sticky instead of runny. Serve them right on the toothpicks or pull the picks out first, your call.

Tips for Making This Maple Bacon Wrapped Brussels Sprouts Recipe

Choose sprouts that are about the same size. Similar-sized sprouts cook at the same rate, so they’ll all be tender at the same time. Cut any extra-large ones in half so they finish with the rest.

Dry the sprouts well. After rinsing, pat the sprouts completely dry with a towel. Extra moisture creates steam in the oven, which keeps the bacon from getting crispy.

Use thin-sliced bacon. Thick-cut bacon takes longer to crisp than the sprouts take to roast, so you’ll end up with tender sprouts wrapped in chewy bacon. Thin-sliced bacon crisps up right on time, and half slices are the perfect length to wrap each sprout.

Place them seam-side down. Setting each sprout on the baking sheet with the bacon ends underneath helps hold the wrap in place, even before the toothpick does its job.

Substitutions and Variations for Roasted Bacon Wrapped Brussels Sprouts

Bacon Options: Turkey bacon works if you want something lighter, though it won’t get quite as crisp.

Sweetener Swap: Honey is a solid stand in for maple syrup if that’s what you’ve got on hand.

Spice It Up: A pinch of cayenne or a drizzle of hot honey turns these into a sweet heat situation real fast.

Frequently Asked Questions

These little bites always end up being the surprise hit of the table, even for the pickiest eaters in the room. Make a double batch if you can, because they go fast, and there’s nothing worse than watching an empty tray get side eyes from latecomers.