Martha Stewart Bacon-Wrapped Brussels Sprouts

Martha Stewart Bacon-Wrapped Brussels Sprouts are a crispy, smoky party appetizer with halved sprouts, thin bacon and a grainy mustard maple dip that comes together in 1 hour 20 minutes. Save this easy bacon appetizer for game day, holiday parties or cocktail hour, because it's a rack-roasted finger food.

Wrap each sprout half snugly in a thin strip of bacon and set it seam-side down on the wire rack. If the seam faces up, the bacon unravels in the oven and the sprouts lose that crisp, tight wrap.

Martha bakes these on a wire rack set over a rimmed baking sheet, so the bacon fat drips away instead of pooling. The sprouts roast and crisp on all sides, and a thyme seasoning plus a maple mustard dip give them a sweet, tangy finish.

Martha Stewart Bacon-Wrapped Brussels Sprouts

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

150

kcal

Halved brussels sprouts roast inside crisp bacon wraps until browned and tender in the middle. A grainy mustard and maple dip on the side cuts through the richness.

Ingredients

• 1 pound brussels sprouts, trimmed and halved lengthwise
  

• Kosher salt and freshly ground pepper
  

• 2 teaspoons chopped fresh thyme leaves
  

• 14 slices bacon, halved crosswise and lengthwise (about 1 pound)
  

• 1/4 cup grainy Dijon mustard
  

• 2 tablespoons maple syrup
  

• 1 teaspoon apple-cider vinegar
  

Directions

• Season the sprouts: Preheat the oven to 400°F, then season 1 pound halved brussels sprouts with kosher salt and pepper. Sprinkle 2 teaspoons chopped fresh thyme over them so the herb coats every cut side.
• Wrap with bacon: Wrap each sprout half with a piece of bacon from 14 slices, cut in half crosswise and lengthwise. Place them seam-side down on a wire rack set over a rimmed baking sheet.
• Bake until crisp: Bake for about 45 minutes, flipping them halfway through. They are done when the bacon is crisp and the sprouts are browning in places.
• Make the dipping sauce: While the sprouts bake, stir together 1/4 cup grainy Dijon mustard, 2 tablespoons maple syrup, 1 teaspoon apple-cider vinegar and 1/4 teaspoon salt in a small bowl. Taste it once it's mixed, since the vinegar should balance the sweetness.
• Cool and serve: Let the sprouts cool for 10 minutes so the bacon sets and nobody burns their mouth. Then serve them with the mustard sauce for dipping.

Tools for this recipe

• Checkered Chef cooling racks, Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of bacon works best for wrapping brussels sprouts?

Martha's notes say to skip thick-cut bacon here. Thinner slices wrap more easily around the sprouts and crisp up better in the oven, while thick-cut stays chewy and tends to pull loose.

Can I make these bacon-wrapped brussels sprouts ahead of time?

You can wrap the sprouts a few hours ahead and keep them covered in the fridge, then bake them just before the party. The dipping sauce also holds in the fridge, so you only have the baking left on the day.

How do I keep the bacon from unraveling?

Place each wrapped sprout seam-side down on the rack, so its own weight holds the bacon end in place. Flip them carefully halfway through, and the wrap stays snug as the bacon shrinks.

Do I need a wire rack for this recipe?

The rack lets the bacon fat drip down and hot air reach all sides, which gives crisper bacon. Without one, line the baking sheet with parchment, though the bottoms may come out less crisp.

How do I reheat leftovers and keep them crisp?

Reheat leftovers on a rack over a baking sheet in a 400°F oven for about 8 to 10 minutes. The microwave makes the bacon soft and rubbery, so I'd skip it.