Bacon Wrapped Brussels Sprouts with Maple Mustard Dip
The bacon needs to crisp at the same time the Brussels sprouts turn tender, and that timing is easiest to hit when the sprouts are small. I wrap each one…
Tip: save now, cook later.The bacon needs to crisp at the same time the Brussels sprouts turn tender, and that timing is easiest to hit when the sprouts are small. I wrap each one in bacon, set it seam-side down on a rack, and let the oven do the steady work. These bacon wrapped Brussels sprouts come out with browned edges and a tender center, while the maple mustard dip brings a sharp, sweet contrast to each salty bite.
I like the dip whisked together before the sprouts come out of the oven, so it’s ready when the bacon is at its crispest. Dijon keeps the maple from tasting sugary, and a little apple cider vinegar brightens the mayonnaise base. Serve the sprouts hot, with the smooth dip alongside for dipping.
Kitchen Note
Use small Brussels sprouts rather than the big loose ones from the bottom of the bag. They turn tender in the same window the bacon needs to crisp, so you don’t have to choose between a soft center and a browned wrapper.
Save these bacon wrapped Brussels sprouts with maple mustard dip for a crisp, savory party bite with a sweet-tangy dip on the side.
Why the Rack Matters More Than Extra Oven Time
When bacon-wrapped sprouts sit directly on a flat pan, the underside has nowhere for hot air to circulate, and the bacon can cook unevenly where it touches the surface. The wire rack lifts each bite above the foil-lined baking sheet, so heat reaches around the bacon while the drippings fall below. That setup is what helps the outside crisp without asking the sprouts to stay in the oven longer than they need.
Turning the sprouts halfway through gives the side that started against the rack a chance to brown, too. Keep them seam-side down when you first set them on the rack; the bacon’s loose end is less likely to lift as it cooks. The foil underneath catches drips, which makes cleanup much easier than scrubbing cooked-on bacon fat from the pan.
There’s a useful balance here: the sprouts need to be tender all the way through, but the bacon should be crisp rather than leathery. Use the knife test on a sprout and look at the bacon itself instead of relying on color alone. Since the pieces can vary a little, the stated bake time is a range, not a cue to pull them before the centers are tender.
What Each Ingredient Brings to the Bacon and Maple Mustard Dip
- Small Brussels sprouts — Their compact size makes them easier to wrap neatly and helps each bite cook through alongside the bacon. Trim the stem ends before wrapping. Choose firm sprouts with tight leaves; the smallest ones are the best fit for this method.
- Bacon — It provides the salty, smoky wrapper and browns as the sprouts roast. The recipe uses regular slices cut crosswise, which gives you a manageable piece for each sprout. There isn’t a like-for-like replacement among the listed ingredients, so leaving it off makes a different dish rather than a bacon-wrapped bite.
- Mayonnaise — This gives the dip a creamy base that clings to the sprouts. A plain, familiar mayonnaise is all you need; there’s no reason to use a specialty variety here. I wouldn’t replace it with a thinner sauce, since the dip would lose its body.
- Dijon mustard — Dijon adds a sharp, savory edge that keeps the maple syrup in check. A smooth Dijon blends readily into the mayonnaise, so whisk until there are no streaks left.
- Pure maple syrup and apple cider vinegar — Pure maple syrup gives the dip its rounded sweetness, while cider vinegar cuts through the richness. Use actual maple syrup rather than pancake syrup, which has a different sweetness and consistency. Both ingredients whisk into the dip without any special prep.
- Black pepper — A light sprinkle seasons the bacon-wrapped sprouts. Add it after wrapping so it stays on the outside of each bite.
Wrapping and Roasting for Crisp Bacon and Tender Centers
Set Up the Foil-Lined Pan and Rack
Heat the oven to 400°F and set a wire rack inside a foil-lined 18×13-inch rimmed baking sheet. The rack should sit securely in the pan, with space beneath it for drippings to collect. Trimming the sprouts before you begin wrapping keeps the assembly moving. Have the toothpicks nearby so each bacon seam can be secured as you go.
Wrap Each Sprout Seam-Side Down
Cut the bacon slices in half crosswise, then wrap one half around each Brussels sprout. Secure the bacon with a wooden toothpick and place the sprout seam-side down on the rack. That position helps hold the loose bacon end in place at the start of baking. Sprinkle the wrapped sprouts with black pepper once they’re arranged.
Bake, Turn, and Whisk the Dip
Bake for 35 to 45 minutes, turning the sprouts halfway through. The bacon should be crisp, and a knife should pierce the center of a sprout without resistance; if the bacon is browned but the center is still firm, keep baking and check again. While the sprouts cook, whisk the mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl until smooth. Serve the sprouts hot with the dip alongside.
Two Small Changes That Keep the Recipe Flexible
Make a Half Batch for a Smaller Table
Halve every ingredient proportionally for a smaller batch. Keep the same rack-and-pan setup and start checking the sprouts at the beginning of the stated baking window, since smaller batches can finish at a slightly different pace.
Make the Dip Less Tangy
For a rounder, sweeter dip, leave out the apple cider vinegar and whisk the mayonnaise, Dijon, and maple syrup until smooth. You’ll lose the bright finish, but the sauce will still pair well with the salty bacon.
Storage and Reheating
- Refrigerator: Store cooked sprouts in an airtight container for 3 to 4 days. The sprouts soften and the bacon loses some of its crispness.
- Freezer: Freezing isn’t my first choice; thawed Brussels sprouts tend to be softer, and the bacon won’t have the same crisp texture.
- Reheating: Reheat on a rack in a 400°F oven until hot throughout. The microwave warms them quickly but makes the bacon soft, so use it only if crispness isn’t your priority.
Questions That Come Up While Making These Bacon-Wrapped Sprouts
Bacon Wrapped Brussels Sprouts with Maple Mustard Dip
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Set a wire rack inside a foil-lined 18x13-inch rimmed baking sheet.
- Wrap each Brussels sprout in a half slice of bacon.
- Secure each bacon-wrapped sprout with a wooden toothpick.
- Set the sprouts seam-side down on the rack and sprinkle with black pepper.
- Bake for 35 to 45 minutes, turning the sprouts halfway through, until the bacon is crisp and the sprouts are tender when pierced with a knife.
- While the sprouts bake, whisk the mayonnaise, Dijon mustard, pure maple syrup, and apple cider vinegar in a small bowl until smooth.
- Serve the dip with the hot Brussels sprouts.