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Bacon Wrapped Brussels Sprouts

Updated Oct 28, 2020Published Oct 5, 2017 By Julia 30 CommentsThis post may contain affiliate links.

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 brussel sprout dipped in balsamic mayo

Bacon Wrapped Brussels Sprouts

5 from 10 votes
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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  
Vitamin A 6% · Vitamin C 90% · Calcium 2% · Iron 0%

PHOTOS

bacon wrapped brussel sprout dipped in balsamic mayo
raw bacon wrapped brussels sprouts
bacon wrapped brussels sprouts served on white plate
bacon wrapped brussel sprout dipped in balsamic mayo

NOTES & TIPS

(1) Brussels Sprouts. About 12 ounces weight. I use fresh brussels sprouts, but some readers have reported success using frozen ones.
(2) Cooking Method. I’ve only ever baked these bacon wrapped brussels sprouts, but they should also crisp up nicely in an air fryer.
(3) Serving. These bacon wrapped brussels sprouts are flavorful enough to be standalone, and don’t require the dip. That said, I love the combination of zingy balsamic vinegar with smoky bacon, so I always make the dip and serve it on the side. This dish is a great party appetizer — the toothpicks not only keep the sprouts securely wrapped, but also allow partygoers to conveniently pick one up out of a platter. I like serving this for Thanksgiving alongside these other dishes.
(4) Make Ahead Options. Two options: (1) Assemble ahead of time, but do not bake, and store in the refrigerator. About 1 hour before serving, preheat the oven and bake. (2) Assemble and bake ahead of time, and keep warm in the oven at 175 F or its lowest setting.

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Filed Under: Appetizers, Per Serving: Under 5g Net Carbs, Thanksgiving Tagged With: 1-5ingredients, 31-60min, bacon, balsamic vinegar, brussels sprouts, gluten free, mayonnaise, oven, paleo, thanksgiving, whole30

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Ann Z

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.

Vote Up2Vote Down  Reply
6 months ago
BarbC

Used the air fryer to make these…omg my husband even ate them!

Vote Up2Vote Down  Reply
1 year ago
Pepper Marcum

How did you do it in the air fryer? Just wrap and put in fryer? Seasoning?

Vote Up2Vote Down  Reply
1 year ago
Lynn Galbreath

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.

Vote Up2Vote Down  Reply
1 year ago
Lisa

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!

Vote Up2Vote Down  Reply
2 years ago
Laura Lustig

Unbelievable!!! 🤤

Vote Up1Vote Down  Reply
1 year ago
Heather

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.

Vote Up1Vote Down  Reply
3 years ago
Connie Langston

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.

Vote Up0Vote Down  Reply
2 days ago
Abbi

Can these be made ahead and reheated? What would you recommend?

Vote Up0Vote Down  Reply
1 year ago
Julia

I would recommend assembling all of them ahead of time, and storing in the refrigerator until you’re ready to bake and serve.

Vote Up0Vote Down  Reply
1 year ago
Tatiana Melissa Lowe

I don’t like mayonnaise – what is another sauce you recommend with these?

Vote Up0Vote Down  Reply
1 year ago
cathie

Could you place these in a chafing dish to keep warm for a cocktail party?

Vote Up0Vote Down  Reply
2 years ago
Julia

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.

Vote Up0Vote Down  Reply
2 years ago
Gina

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.

Vote Up0Vote Down  Reply
2 years ago
Frank

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.

Vote Up1Vote Down  Reply
2 years ago
Deb

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.

Vote Up0Vote Down  Reply
2 years ago
Natasha

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?

Vote Up0Vote Down  Reply
2 years ago
Julia

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!

Vote Up0Vote Down  Reply
2 years ago
Martha Opoien

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!

Vote Up0Vote Down  Reply
2 years ago
Julia

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.

Vote Up0Vote Down  Reply
2 years ago
Sarah Davis

We’ve done it both ways, without any issues 🙂

Vote Up0Vote Down  Reply
2 years ago
Pam

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!

Vote Up0Vote Down  Reply
2 years ago
Catherine

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

Vote Up0Vote Down  Reply
2 years ago
Carol Davis

These look so easy and good. Can’t wait to try them.

Vote Up0Vote Down  Reply
3 years ago
christina

These were great and didn’t even need the dip, but that was great too!!

Vote Up0Vote Down  Reply
3 years ago
Nadia

What type of bacon do you use?

Vote Up0Vote Down  Reply
3 years ago
Julia

I typically use Trader Joe’s uncured, dry rubbed, sliced bacon. It’s 12 ounces for about 14 slices in a package.

Vote Up0Vote Down  Reply
3 years ago
Laura

My only worry is that the inside of the bacon would be mushy/slimy. Any thoughts?

Vote Up0Vote Down  Reply
3 years ago
Julia

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!

Vote Up0Vote Down  Reply
3 years ago
Karly

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!

Vote Up0Vote Down  Reply
3 years ago

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