Sweet & Smoky Maple Glazed Bacon Wrapped Brussels Sprouts

When it comes to appetizers, I love something that’s easy to throw together but still feels a little extra special. These Sweet & Smoky Maple Glazed Bacon Wrapped Brussels Sprouts totally fit the bill. They’ve got that perfect balance of flavors with crispy salty bacon, tender roasted sprouts, and just the right touch of sticky maple sweetness. Honestly, it’s one of those combos where you take a bite and immediately go back for another.

I first made these for a family get-together, and I couldn’t believe how fast they disappeared from the tray. Even the people who usually “don’t like Brussels sprouts” were reaching for seconds. The bacon crisps up beautifully in the oven while the maple syrup caramelizes and gives each bite a delicious glaze that makes them downright addictive. They’re such a fun way to dress up a veggie that doesn’t always get the love it deserves.

What I really like about this recipe is how simple it is to prepare. You don’t need any fancy ingredients or complicated steps. Just wrap, drizzle, bake, and you’re good to go. They’re the kind of appetizer that looks impressive on a holiday spread but is low-stress enough to make for a casual weeknight snack too. These maple glazed bacon wrapped Brussels sprouts will win everyone over.

Ingredients

• 500 g Brussels sprouts, trimmed – fresh sprouts work best, and trimming the ends helps them cook up tender.

• 200 g thinly sliced bacon (one slice per sprout) – the thinner the bacon, the crispier it gets in the oven.

• 2–3 tbsp maple syrup – just enough to give that sticky sweet glaze without overpowering the bacon.

• Salt and pepper to taste – a little seasoning goes a long way since the bacon already brings plenty of flavor.

• Toothpicks (to secure the bacon) – these keep everything wrapped up nicely while baking.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 400°F (200°C).

2. Cut larger Brussels sprouts in half, leaving smaller ones whole.

3. Wrap each sprout with a slice of bacon and secure with a toothpick.

4. Arrange the wrapped sprouts seam-side down on a parchment-lined baking sheet.

5. Drizzle with maple syrup and season lightly with salt and pepper.

6. Bake for 20–25 minutes, turning halfway through, until the bacon is crispy and the sprouts are tender.

7. Remove from the oven, discard the toothpicks, and serve warm.

Tips & Tricks for Perfect Maple Glazed Bacon Wrapped Sprouts

• I like to use medium-sized Brussels sprouts so they cook evenly with the bacon. The really big ones can take longer in the oven.

• Thin bacon is my go-to because it crisps up faster and doesn’t overwhelm the sprout. Thick-cut can work, but it’ll need more baking time.

• If your bacon slices are too long, just cut them in half so you’re not wrapping multiple layers around one sprout.

• A little maple syrup goes a long way. I drizzle some before baking and then brush on a little extra halfway through for extra caramelization.

• For easy cleanup, I always line my baking sheet with parchment paper, the maple glaze can get sticky!

• Don’t skip turning them halfway through. It helps the bacon get golden all over instead of soggy on one side.

Serving

• I love serving these on a big platter with little dipping bowls of extra maple syrup or even a creamy mustard sauce on the side.

• These make such a fun holiday appetizer, especially when they’re arranged in a circle on a plate like a festive wreath.

• They pair really well with cocktails, wine, or even a sparkling cider, so I like to set them out when guests first arrive.

• If you’re making them for a family dinner, they double as a side dish and look beautiful next to roasted chicken or turkey.

• For parties, I sometimes leave the toothpicks in so they’re easy to grab and eat without utensils.

Storing

• If you happen to have leftovers (which doesn’t happen often in my house), pop them into an airtight container and store them in the fridge for up to 3 days.

• To reheat, I like to use the oven or air fryer so the bacon crisps back up. The microwave works in a pinch but the bacon won’t be as crunchy.

• You can prep these ahead of time by wrapping the sprouts in bacon and keeping them in the fridge until you’re ready to bake. Just wait to add the maple syrup until right before cooking.

• These don’t freeze well since the bacon and sprouts can get a little soggy, so I recommend enjoying them fresh.