Summary:
Brussels sprouts are individually wrapped in bacon slices, then roasted until the sprouts are meltingly tender and the bacon is crispy. It's served alongside a balsamic mayo dip. With only 4 total ingredients that are low in carbs, this is a simple appetizer that's perfect for anyone on a keto diet.
Bacon Wrapped Brussels Sprouts
Prep: 10 mins
Cook: 40 mins
Yield: 4 servings
Calories: 170
Net Carbs: 2.5g
INGREDIENTS
- 12 slices bacon
- 12 brussels sprouts, stems trimmed (Note 1)
Balsamic Dip:
- 5 tablespoons mayonnaise
- 1 tablespoon
balsamic vinegar
INSTRUCTIONS
- Prepare: Set aside baking sheet lined with
parchment paper or nonstick baking mat , and 12 toothpicks. Preheat oven to 400 F. - Wrap Sprouts: Wrap 1 bacon slice around each brussels sprout, secure with toothpick, and place in single layer on baking sheet.
- Bake (Note 2): Bake uncovered at 400 F until bacon is crispy and brussels sprouts are very tender, about 40 minutes.
- Serve (Note 3): Stir together mayonnaise and balsamic vinegar in small bowl until smooth. Serve bacon wrapped brussels sprouts on a platter, with dip on the side.
NUTRITION
| Makes 4 Servings |
| Amount Per Serving (3 bacon brussels sprouts w/ dip): |
| Calories 170 (81% from fat) | |
| Total Fat 15g | 24% |
| Saturated Fat 1g | 6% |
| Cholesterol 13mg | 4% |
| Sodium 120mg | 5% |
| Net Carb 2.5g | |
| Total Carb 5g | 2% |
| Dietary Fiber 2.5g | 9% |
| Sugars 2g | |
| Protein 2g |
PHOTOS
These are an easy and outstanding appetizer for a fall social distance gathering. I used thick cut bacon and made a simple balsamic reduction for individual dipping sauce (which was the bomb) but as others stated they can stand alone with no sauce.
Used the air fryer to make these…omg my husband even ate them!
How did you do it in the air fryer? Just wrap and put in fryer? Seasoning?
These are perfect. I’ve made them with fresh Brussel sprouts and with frozen ones (no need to thaw first) when I bought a frozen package of sprouts with a seasoning we didn’t particularly like. I took several dozen of these to a Christmas potluck at work and they were gone! (So I already know what I’m bringing to the party next year.) I have never made the dressing because we like them just the way they cook up.
These were SO GOOD. We cut the bacon and brussels sprouts in half, and cooked them for only 30 minutes. It worked perfectly.
They are delicious with or without the sauce.
Thank you!
Unbelievable!!! 🤤
These were so simple & SO delicious! The recipe seemed too simple & I expected to have to tweak it, but was surprised to find they were perfect as is! Even converted a non-brussel sprout eater.
Super easy! Delicious! Always looking for quick appetizers. The larger Brussels I cut in half before wrapping. I did not care for them room temperature.
Can these be made ahead and reheated? What would you recommend?
I would recommend assembling all of them ahead of time, and storing in the refrigerator until you’re ready to bake and serve.
I don’t like mayonnaise – what is another sauce you recommend with these?
Could you place these in a chafing dish to keep warm for a cocktail party?
That could work. My only concern is that if they’re covered when they’re still very hot, there could be some steaming action going on and the bacon would lose its crispiness.
Can these be served cold / room temp? I don’t think my hostess will have room in her oven and we have quite a drive to get to their house.
They are wonderful cold. We end up with leftovers every time I make this, and ill eat them right out of the fridge until they are gone. The only part of eating them cold, for us, is that the dip is usually gone, and I won’t make another batch for 4 or 5 pieces.
How well do you think this will work in an air fryer? We are in Southern AZ and try not to use the oven in the summer so the air fryer has taken its place for many baked/oven fried dishes.
I work in an Oil and Vinegar store…what type of balsamic do you recommend for the dip? It looks like it would be a white balsamic, rather than dark (we sell both). Did you use an aged white, or what would you think about a jalapeño balsamic?
I use a dark aged balsamic vinegar. The dip appears light in color because of the mayo. Jalapeño balsamic sounds delicious and I think it would work well. Hope you give it a try!
Do you really wrap a whole slice of bacon around each brussel sprout? Seems like a half slice might work better? I’m planning to make these tomorrow and want to do it right!
That’s right, a whole slice of bacon around each sprout. Bacon shrinks as it cooks, so I don’t know that half a slice would work out.
We’ve done it both ways, without any issues 🙂
I brought these to a football party and they were a big hit, even with some teenagers! SO simple to make too. Even used low sodium bacon and you couldn’t tell 😉 . Although I did make the balsamic dipping sauce for some reason it didn’t click with me – too “vinegary” to my taste buds I guess? – so instead I whipped some chili powder into some mayo, and added a little lemon pepper to imitate a salty taste without using salt. Delish!
Hi Julia,
I just signed up to receive your recipes. I can’t wait to make this one. My husband and I are trying to make better food choices and this one looks perfect. Thank you so much for sharing your recipe.
Blessings,
Cat
These look so easy and good. Can’t wait to try them.
These were great and didn’t even need the dip, but that was great too!!
What type of bacon do you use?
I typically use Trader Joe’s uncured, dry rubbed, sliced bacon. It’s 12 ounces for about 14 slices in a package.
My only worry is that the inside of the bacon would be mushy/slimy. Any thoughts?
Hi Laura, the inside of the bacon isn’t mushy or slimy at all — it’s quite crispy from the long baking time. Let me know if you have any other questions!
GENIUS! The bacon and brussels sprout combo is SO darn good, and I love that this version makes it so easy to share. Love it!