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Bacon Wrapped Brussels Sprouts with Maple Mustard Dip

Bacon wrapped Brussels sprouts bake at 400°F until the bacon is crisp and the sprouts are tender, then pair with a smooth maple mustard dip. This easy appetizer combines smoky bacon with sweet maple and tangy Dijon.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 1.5 lb Brussels sprouts small, trimmed (about 24)
Bacon
  • 12 bacon slices (about 12 ounces), cut in half crosswise
Black pepper
  • 0.25 tsp black pepper
Wooden toothpicks
  • 24 wooden toothpicks
Maple mustard dip
  • 0.25 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp pure maple syrup
  • 1 tsp apple cider vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the Brussels sprouts
  1. Heat the oven to 400°F.
  2. Set a wire rack inside a foil-lined 18x13-inch rimmed baking sheet.
  3. Wrap each Brussels sprout in a half slice of bacon.
  4. Secure each bacon-wrapped sprout with a wooden toothpick.
  5. Set the sprouts seam-side down on the rack and sprinkle with black pepper.
  6. 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.
Make the maple mustard dip
  1. While the sprouts bake, whisk the mayonnaise, Dijon mustard, pure maple syrup, and apple cider vinegar in a small bowl until smooth.
  2. Serve the dip with the hot Brussels sprouts.

Notes

For crisp bacon, arrange the sprouts seam-side down with space between them on the rack. Refrigerate leftovers for up to 3 days; freezing is not recommended. Turkey bacon can be used as a leaner swap, though the texture and flavor will differ.