Maple Glazed Bacon Wrapped Brussels Sprouts for Your Thanksgiving Table

Is there anything that says ‘fall is here’ more than that incredible smell of sizzling bacon and sweet maple syrup wafting from your oven? I’m convinced this Maple Glazed Bacon Wrapped Brussels Sprouts recipe is about to become your new secret weapon for the holidays. It’s the kind of dish that looks like you spent all day on it, but honestly, it comes together with just a few simple ingredients and a little bit of kitchen magic. Trust me, these little flavor bombs are the perfect way to bring everyone to the table, laughing and eager to dig in.

Why You’ll Love This

This recipe is a total crowd-pleaser, and you’ll love it for so many reasons. First, it transforms two simple ingredients into something absolutely extraordinary. The salty, crispy bacon perfectly complements the sweet and sticky maple glaze, while the Brussels sprout inside becomes tender and almost nutty. It’s that incredible sweet-and-savory combo we all crave. Plus, it’s surprisingly easy to make. You don’t need any fancy techniques or equipment, just a baking sheet and a little patience while they turn golden and glorious in the oven. And finally, they’re just so versatile. They work equally well as a show-stopping side dish for your holiday dinner or as a passed appetizer that will disappear in minutes. Seriously, good luck keeping these all to yourself.

Ingredients You’ll Need

• 1 ½ pounds Brussels sprouts, trimmed and halved: The sturdy, earthy base of our dish.
• 1 pound center-cut bacon, slices cut in half: Provides a smoky, salty, and crispy wrapper.
• ⅓ cup pure maple syrup: For that unmistakable sweet, autumnal glaze.
• 2 tablespoons olive oil: Helps the sprouts crisp up and not stick to the pan.
• 1 tablespoon Dijon mustard: Adds a tangy depth that balances the sweetness.
• ½ teaspoon garlic powder: A little bit of savory warmth.
• ¼ teaspoon black pepper: For a hint of spice.
• ⅛ teaspoon cayenne pepper (optional): Just a tiny kick if you like a little heat.

Let’s Get Cooking Step by Step

1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for super easy cleanup. This is a step you’ll thank yourself for later.
2. In a large bowl, whisk together the maple syrup, olive oil, Dijon mustard, garlic powder, black pepper, and cayenne (if using) until it’s a smooth, cohesive glaze.
3. Add your halved Brussels sprouts to the bowl. Use a spoon or your hands to toss them until they’re evenly coated in that delicious maple mixture.
4. Take one half-slice of bacon and wrap it snugly around one Brussels sprout half. Place it seam-side down on your prepared baking sheet. Repeat this with the remaining bacon and sprouts, arranging them in a single layer with a little space between each one so they can get nice and crispy all over.
5. Once they’re all wrapped and on the sheet, spoon any remaining glaze from the bowl over the top of each little bundle. This ensures every single bite is packed with flavor.
6. Bake for 25-35 minutes. You’re looking for the bacon to be fully cooked and crispy, and the sprouts to be tender when pierced with a fork. For extra crispiness, you can pop them under the broiler for the last 1-2 minutes, but watch them like a hawk so they don’t burn!
7. Let them cool for just a minute or two on the pan before transferring to a serving platter. They are molten hot right out of the oven. Serve warm and enjoy the compliments!

Perfect for Thanksgiving and Friendsgiving

When you’re planning your Thanksgiving menu ideas, you need a reliable side dish that delivers on flavor and wow-factor. This recipe is it. It fits perfectly among the other classic Thanksgiving food sides like mashed potatoes and green bean casserole, but it brings a unique and modern twist to the table. For a more casual Friendsgiving, these are the ultimate hands-on appetizer. Just set out a platter and watch them vanish. They’re one of those easy Thanksgiving recipes that feel special and celebratory without requiring you to slave away in the kitchen all day long. They truly are one of the best Thanksgiving food ideas for feeding a crowd and making everyone feel right at home.

Variations & Substitutions

This recipe is wonderfully adaptable! If you’re looking for a different flavor profile, try using a smoky paprika instead of the cayenne. For a touch of autumn spice, a pinch of cinnamon or a dash of apple cider vinegar in the glaze is fantastic. If you don’t eat pork, you can use thin slices of smoked turkey breast to wrap the sprouts—just know they won’t get *as* crispy, but the flavor will still be wonderful. For a vegetarian version, skip the wrapping step entirely. Just roast the maple-glazed Brussels sprout halves on their own until caramelized and tender. They’re still so, so delicious.

Serving Ideas & Pairings

While these are a star on their own, they play well with others. For your fall dinner ideas, serve them alongside a simple roasted chicken or a perfectly seared pork chop. They add a sweet and savory element that complements so many main courses. As part of a larger spread of fall appetizers, pair them with a creamy dip, some sharp cheddar cheese, and crunchy apple slices. The contrasting textures and flavors are just perfect. And don’t forget a final drizzle of warm maple syrup right before serving for that extra restaurant-quality touch.

Storage & Reheating

If you somehow have leftovers, let them cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. The best way to reheat them and bring back that crispiness is in the oven. Preheat to 375°F and bake for about 10 minutes, or until heated through. You can also use an air fryer for 3-4 minutes for a super quick and effective re-crisp. I don’t recommend microwaving, as they will become sadly soft.

Frequently Asked Questions

• Can I make these Maple Glazed Bacon Wrapped Brussels Sprouts ahead of time? You can absolutely prep ahead to save time on the day of your dinner! Assemble the bundles and place them on the baking sheet. Instead of adding the remaining glaze, cover the sheet tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready, spoon the glaze over the top and bake as directed, adding a couple of extra minutes to the cooking time since they’ll be going in cold.
• My bacon isn’t getting crispy. What can I do? This usually means the pan is too crowded. The sprouts need space for the steam to escape so the bacon can crisp up instead of steam. Use two baking sheets if you need to! Also, make sure your oven is fully preheated. If they’re done cooking but the bacon is still a bit soft, a minute under the broiler will usually fix it.
• Are these considered a side dish or an appetizer? Honestly, they’re the best of both worlds! On a Thanksgiving plate next to turkey and stuffing, they’re a stellar side. Served on a platter with toothpicks at a party, they’re a guaranteed hit as fall appetizers. It really depends on the occasion.