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Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

Published Oct 5, 2017 By Julia 41 CommentsThis post may contain affiliate links.

This is one of my favorite fall appetizers -- roasted brussels sprouts wrapped with crispy bacon slices and dipped in a balsamic vinegar and mayonnaise sauce.

Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

5 from 6 votes
PRINT PIN RATE
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4 servings
Calories: 170

DESCRIPTION

A favorite fall appetizer -- roasted brussels sprouts wrapped with crispy bacon slices, dipped in a balsamic vinegar and mayonnaise sauce.

INGREDIENTS

  • 12 slices bacon
  • 12 brussels sprouts (about 12 ounces) stems trimmed
  • 12 toothpicks

For the balsamic dip:

  • 5 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar

INSTRUCTIONS

  • Prepare a baking tray lined with parchment paper or a baking mat.
  • Preheat the oven to 400 F.
  • Wrap a bacon slice around each brussels sprout, and secure with a toothpick. Place in a single layer on the baking tray.
  • Bake at 400 F until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
  • Combine mayonnaise and balsamic vinegar together in a small bowl. Stir until smooth.
  • Serve the bacon wrapped brussels sprouts with the balsamic mayonnaise dip.

NUTRITION

This recipe yields 2.5 g net carbs per serving.
Nutrition Facts Per Serving
Calories 170  
Total Fat 15g 24%
   Saturated Fat 1g 6%
   Trans Fat 0g  
Cholesterol 13mg 4%
Sodium 120mg 5%
Potassium 0mg 0%
Total Carb 5g 2%
   Dietary Fiber 2.5g 9%
   Sugars 2g  
Protein 2g  
Vitamin A 6% · Vitamin C 90% · Calcium 2% · Iron 0%
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Delicious fall appetizer -- roasted brussels sprouts wrapped with crispy bacon slices -- served on toothpicks on a white plate
This is one of my favorite appetizers to make for Thanksgiving. It’s incredibly simple, reminding me of bacon wrapped jalapeno peppers, with just four ingredients: brussels sprouts, bacon, balsamic vinegar, and mayonnaise. If you don’t normally like brussels sprouts, this dish will make you love them.

These brussels sprouts are oven roasted until very tender, and during that time the bacon gets nice and crispy. When you bite into these, you can barely feel the brussels sprouts because they’re meltingly tender, and the bacon gives a nice crunch. I love how this appetizer is so delicious and simple.

Wrapping brussels sprouts with bacon and securing with a toothpick on a baking sheet
Bacon and brussels sprouts go hand in hand. I used to make pan-fried brussels sprouts with bacon and cranberries for the holidays, but since adopting a keto diet, I’ve been thinking of ways to reinvent bacon and brussels sprouts while keeping the carb count low, like these Instant Pot Brussels Sprouts.

That’s where these bacon wrapped brussels sprouts come in. To keep the sprouts securely wrapped, I use a toothpick to hold them together while baking, and this has the added benefit of making it super easy to handle and eat them. They’re essentially finger food, and you can just pick one up by its toothpick and plop it into your mouth. It’s super handy if you’re making these for a party.

Roasted bacon wrapped brussels sprouts on a white plate served with a balsamic mayo dip
These bacon wrapped brussels sprouts are already fantastic by themselves, but they are even better with a balsamic mayo dip. The zing you get from the balsamic vinegar pairs well with the savory bacon and brussels sprouts flavors. Definitely give it a try.

Single bacon wrapped brussels sprout being dipped into a balsamic mayo dipping sauce

Using a toothpick to dip a roasted bacon wrapped brussels sprout into mayo sauce

Filed Under: Low Carb & Keto Appetizers and Sides, Low Carb & Keto Thanksgiving Recipes, Under 5g Net Carbs Per Serving Tagged With: 1-5ingredients, 31-60min, bacon, balsamic vinegar, brussels sprouts, fall, gluten free, mayonnaise, oven, paleo, thanksgiving, whole30, winter

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

Previous Post: « Easy Shrimp Avocado Salad with Tomatoes and Feta
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Christie

Do you think this could work w/ frozen brussel sprouts?

Reply
11 months ago
cathie

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

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Reply
11 months 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.

Reply
11 months 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.

Reply
1 year ago
Julia

They might be OK at room temperature. Not sure I’d recommend eating them cold.

Reply
1 year 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 wont make another batch for 4 or 5 pieces.

Reply
10 months 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!

Reply
1 year ago
Julia

You’re welcome, Lisa. I’m really looking forward to making these soon for Thanksgiving this year.

Reply
1 year ago
Rachel

How could I keep these warm???

Reply
1 year ago
Julia

Keep them in the oven at 175 F or its lowest setting.

Reply
1 year ago
Leslie

Can these be made ahead, kept warm and served about an hour later? Will they keep for that amount of time?

Reply
1 year ago
Julia

If you can keep them warm, I think it’ll work. Another option is to assemble everything, store in the fridge, and only bake when you’re ready to do so.

Reply
1 year 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 it’s place for many baked/oven fried dishes.

Reply
1 year 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?

Reply
1 year 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!

Reply
1 year 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!

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Reply
1 year 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.

Reply
1 year ago
Sarah Davis

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

Reply
1 year 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!

Reply
1 year ago
Julia

Wonderful!! Thanks for the detailed feedback. Your dip sounds amazing; sometimes I do something similar for a spicy chipotle mayo dip.

Reply
1 year 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

Reply
1 year ago
Carol Davis

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

Reply
1 year ago
christina

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

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.

Reply
1 year ago
Nadia

What type of bacon do you use?

Reply
2 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.

Reply
2 years ago
Nina

Frozen or fresh Brussel sprouts?

Reply
2 years ago
Julia

Use fresh brussels sprouts.

Reply
2 years ago
Lorrie Burkhalter

Have you frozen them and reheated?

Reply
2 years ago
Julia

Hi Lorrie, I haven’t tried freezing them before. If you give it a shot, let me know how it goes!

Reply
2 years ago
Chrissy

Can you make this ahead of time and heat up? Like for apps on thanksgiving?

Reply
2 years ago
Julia

Hi Chrissy! I would wrap the brussels sprouts ahead of time, place them on a baking tray, cover and refrigerate. Then on Thanksgiving day, I would take them out of the fridge and pop them into the oven.

Reply
2 years ago
Laura

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

Reply
2 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!

Reply
2 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!

Reply
2 years ago
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