Bacon-Wrapped Brussels Sprouts
on Oct 26, 2018, Updated Nov 20, 2023
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Some recipes don't really need an introduction.
Ok, if you have tried to make a person who does not like Brussels sprouts into a Brussels sprouts eater to no avail, this bacon-wrapped Brussels sprouts recipe may be the final attempt. It is a stunner.
They stand out on a holiday table next to a gleaming Standing Rib Roast or alongside Turkey Marsala for a special dinner. But they are also the cutest little savory appetizer ever, served up toothpicks or skewers.
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Bacon-Wrapped Brussels Sprouts (gluten-free!): Tender Brussels sprouts wrapped in smoky, salty bacon are one of the most ways to enjoy Brussels sprouts ever.
Bacon-Wrapped Brussels Sprouts Ingredients
With just a few pantry ingredients, you can make this Bacon-Wrapped Brussels Sprouts recipe!
- Extra-virgin olive oil – Used to dress the Brussels sprouts before wrapping in bacon.
- Balsamic vinegar – Balsamic vinegars vary widely in price point, quality, and taste. Any type of balsamic is fine for this recipe, so use your judgment and budget as guidance in the grocery store.
- Salt and pepper – To taste.
- Brussels sprouts – The sprouts get tender and delicious, while the bacon on the outside gets crispy. The two balance each other out beautifully.
- Bacon – I recommend using thick-cut bacon for easier wrapping.
How to Make Bacon-Wrapped Brussels Sprouts
- Season the Brussels sprouts: Preheat the oven to 400 degrees. Meanwhile, combine the olive oil, vinegar, salt, and pepper. This will be the dressing for the Brussels sprouts. Add the sprouts and toss.
- Wrap the Brussels sprouts: Start heating up your pan on the stove while you wrap the bacon. Wrap with one slice of bacon for each halved Brussels sprout, overlapping the ends against the flat side. This may take some practice, but once you get it right, it is very easy.
- Sauté: Arrange the wrapped Brussels sprouts flat side down in the pan. Cook them for 2 minutes on the stove.
- Roast: After 2 minutes, transfer the pan to the preheated oven. Roast for 25 to 30 minutes. This combination of sautéing and roasting ensures that the bacon will be crispy and the sprouts inside will be cooked in the same amount of time. Serve hot.
Tips
- Fold the ends of the bacon over each other over the flat side of the halved Brussels sprouts and place them flat side down in the hot pan, which allows the bacon to seal itself as it sizzles.
- Don’t flip them. Just transfer the pan to the oven and bake until the Brussels sprouts are tender and the bacon is crispy.
- Lift them from the pan with a spatula and place them gently into a serving dish.
FAQs
There are many theories as to why Brussels sprouts became a signature Christmas food, but the prevailing consensus seems to be seasonality. Brussels sprouts are one of the very few delicious green vegetables that are in season in the winter months, reaching the peak of their season right around Christmas.
The controversial taste of Brussels sprouts can be improved by how they’re cooked and the seasonings used. Cooking methods like boiling and steaming tend to emphasize the pungent flavor of the sprouts, while methods like roasting, sautéing, and air frying make the sprouts taste more mild. Seasonings can also help to balance out their natural flavor — I like to use something sweet, like balsamic vinegar or maple syrup. But having said all of that, if you really can’t get your family to like Brussels sprouts, you can always wrap them in bacon as with this recipe!
What to Serve With Bacon-Wrapped Brussels Sprouts
More Brussels Sprout Recipes
- Sautéed Kale and Brussels Sprouts with Bacon
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Shredded Sautéed Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Chorizo and Toasted Breadcrumbs
- Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
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Bacon-Wrapped Brussels Sprouts
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper (to taste)
- 1 pound Brussels sprouts (trimmed and halved)
- ½ pound thick cut bacon (each slice cut in half lengthwise and crosswise)
Instructions
- Preheat the oven to 400 F.
- In a medium bowl combine the olive oil, vinegar, salt and pepper. Add the Brussels sprouts and toss to combine.
- Heat a large cast-iron skillet (or other heavy, oven-safe pan) over medium-high heat. While the pan is heating, wrap one of the slices of bacon around each Brussels sprout half, overlapping the ends against the flat side.
- Place the Brussels sprouts, cut/flat side down in the pan in a single layer. The pan should make the bacon sizzle. Let the bacon-wrapped Brussels sprouts cook for 2 minutes, then transfer the pan to the preheated oven. Roast for 25 to 30 minutes, until the bacon is cooked and mostly crisped, and the Brussels sprouts are fairly tender.
- Remove them from the pan with a spatula and gently palce them into a serving dish. Serve hot.
Notes
- Fold the ends of the bacon over each other over the flat side of the halved Brussels sprouts and place them flat side down in the hot pan will allow the bacon to seal itself as it sizzles.
- Don’t flip them, just transfer the pan to the oven and bake until the Brussels sprouts are tender and the bacon is crispy.
- Lift them from the pan with a spatula and place them gently into a serving dish.
Hi!!! yum! two of my most favorite things!! So… can I make these ahead? how would the re warming go….? would it be too greasy w the bacon? hmmmmmm…
I would do put them back in a heavy skillet in a preheated 450°F oven for 5 or so minutes until hot and the bacon crisps up a little again.