Bacon-Wrapped Brussels Sprouts with Maple-Dijon Dipping Sauce
Bacon-wrapped Brussels sprouts turn a simple vegetable into something much more fun to serve.
The sprouts roast until tender while the bacon gets browned and crisp around the outside, giving you a combination of smoky, salty bacon and slightly sweet roasted Brussels sprouts in every bite.
For this version, each sprout gets a shallow X cut into the top before being wrapped with bacon. It’s the same little technique used in my Grilled Brussels Sprouts with Lemon-Honey Vinaigrette, where cutting the X helps the sprouts cook more evenly.
Grilled Brussels Sprouts with Lemon-Honey Vinaigrette
Here, leaving that cut surface exposed on these Bacon-Wrapped Brussels Sprouts gives the maple-Dijon dipping sauce little crevices to work its way into when you dip them.
Why You’ll Love This Recipe
Bacon-Wrapped Brussels Sprouts with Maple-Dijon Dipping Sauce are a crowd-pleasing appetizer that balances smoky, savory, sweet and tangy flavors in every bite.
Simple ingredients come together to make an irresistible finger food with crisp bacon, tender Brussels sprouts and a creamy maple-Dijon sauce for dipping.
If you love crispy Brussels sprouts, try my Parmesan Crusted Brussels Sprouts, coated in grated Parmesan that melts into golden, caramelized edges.
Bacon-Wrapped Brussels Sprouts with Maple-Dijon Dipping Sauce
These bacon-wrapped Brussels sprouts are crisp, savory and just a little sweet, with tender centers and smoky bacon around the outside.
Served with a creamy maple-Dijon dipping sauce, they make an easy appetizer or side dish for fall dinners, holidays and gatherings.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25–35 minutes
Servings: About 4
Ingredients
For the Bacon-Wrapped Brussels Sprouts
1 pound Brussels sprouts, about 16 medium sprouts
8–10 slices thin-cut bacon, cut in half
Toothpicks, as needed
For the Maple-Dijon Dipping Sauce
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
3 tablespoons plain Greek yogurt
2 tablespoons mayonnaise
Freshly ground black pepper, to taste
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Instructions
Prepare the Brussels Sprouts
Preheat the oven to 400°F.
Trim the ends of the Brussels sprouts and remove any loose or damaged outer leaves.
Using a small sharp knife, cut a shallow X into the top of each Brussels sprout, about ¼ inch deep. Do not cut all the way through to the stem.
Wrap with Bacon
Wrap half a slice of thin-cut bacon around the middle of each Brussels sprout, leaving the X-cut top exposed.
Secure the bacon with a toothpick if needed.
Arrange the wrapped Brussels sprouts on a baking sheet with a little space between them so the bacon can brown instead of steam.
Roast
Bake for 25–35 minutes, or until the Brussels sprouts are tender and the bacon is browned and crisp.
Cooking time can vary depending on the size of the sprouts and thickness of the bacon.
Make the Maple-Dijon Sauce
While the Brussels sprouts roast, combine the maple syrup, Dijon mustard, Greek yogurt and mayonnaise in a small bowl.
Stir until smooth and creamy, then season with freshly ground black pepper.
Refrigerate until ready to serve.
Serving
Serve the bacon-wrapped Brussels sprouts warm with the maple-Dijon sauce in a small ramekin for dipping.
They look especially good arranged around the bowl of sauce on a large serving plate, which also makes them easy for everyone to grab.
The sauce works particularly well with the exposed top of the Brussels sprouts—the creamy maple-Dijon mixture gets down into the little openings created by the X cut.
Storage
Store leftover bacon-wrapped Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 375°F oven or air fryer until hot and the bacon begins to crisp again. The microwave works in a pinch, but the bacon will soften.
Keep the maple-Dijon dipping sauce refrigerated separately in a covered container and use within about 3–4 days.
Frequently Asked Questions
Do I have to cut an X in the Brussels sprouts?
You could roast them without it, but the shallow X helps the top open slightly as it cooks and gives the dipping sauce somewhere to settle. Keep the cut shallow so the sprout stays intact.
Why use thin-cut bacon?
Thin bacon has a better chance of becoming crisp by the time the Brussels sprouts are tender. Thick-cut bacon can still be undercooked when the sprouts are finished.
Can I prepare these ahead of time?
Yes. You can trim, cut and wrap the Brussels sprouts several hours ahead, then refrigerate them until you are ready to bake. The sauce can also be made ahead and kept chilled.
Is the dipping sauce very mustard-forward?
No. This version uses more maple syrup than Dijon, with Greek yogurt and mayonnaise softening the mustard flavor and giving the sauce a thicker, creamier texture.
If you like dipping good food into sauces, you’ll love these recipes too:
Loaded Vegetable and Meat Quesadillas with Chipotle Dipping Sauce
Loaded Vegetable and Meat Quesadillas with Chipotle Dipping Sauce – quesadillas filled with bite-sized pieces of tender chicken, bacon and vegetables, served with a smoky chipotle dipping sauce.
Fried Tortellini with Velvet Tuscan Marinara Dipping Sauce – crisp fried tortellini served with a rich, creamy Tuscan-style marinara sauce for dipping.
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