The Best Maple Bacon Brussels Sprouts for Thanksgiving or Christmas Dinner

I used to be one of those people who turned their nose up at Brussels sprouts, but everything changed once I tried them wrapped in bacon and brushed with sweet maple syrup. The crispy, salty bacon mixed with the caramelized maple glaze gives these little sprouts the most amazing flavor. Now they’ve become one of my favorite holiday sides, and honestly, they disappear faster than anything else on the table.

I love how easy these are to make, too. Just a few simple ingredients and a bit of oven time, and you’ve got a side dish that looks impressive but takes hardly any effort. The maple syrup gives the bacon a glossy, sticky finish, and the sprouts stay tender inside. Every bite has that perfect mix of sweet, smoky, and savory, and it’s honestly hard to stop at one.

These Maple Bacon Brussels Sprouts have become a staple on my Thanksgiving and Christmas menus. They’re great for balancing out all the rich dishes on the table, and they pair beautifully with turkey, ham, or even roasted chicken. Plus, they’re always a crowd-pleaser, even for people who usually avoid sprouts. If you’re looking for something a little extra special for your holiday dinner, this recipe might just be the one that wins everyone over.

Ingredients

• 500 g Brussels sprouts, trimmed – I like to pick smaller sprouts since they cook evenly and get nice and tender inside.
• 200 g thinly sliced bacon (one slice per sprout) – Thin bacon works best here because it crisps up beautifully around each sprout.
• 2–3 tbsp maple syrup – A drizzle of maple syrup gives the bacon that glossy, sweet glaze that makes these so irresistible.
• Salt and pepper to taste – Just a light sprinkle brings all those smoky and sweet flavors together perfectly.
• Toothpicks (to secure the bacon) – These keep the bacon snug while it cooks and make the sprouts easy to grab when serving.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Trim the Brussels sprouts. If they’re large, cut them in half; smaller ones can be left whole.

3. Wrap each sprout with a slice of bacon, securing the ends with a toothpick.

4. Arrange the bacon-wrapped sprouts seam-side down on the prepared baking sheet.

5. Drizzle lightly with maple syrup, then season with salt and pepper.

6. Bake for 20–25 minutes, flipping halfway through, until the bacon is crispy and the sprouts are tender.

7. Remove from the oven, carefully discard the toothpicks, and serve warm.

Serving & Storing

• These are best served warm, right out of the oven, when the bacon is at its crispiest and the maple glaze is still sticky and shiny.

• I love serving them as a side dish with roast turkey, ham, or even alongside mashed potatoes and stuffing for a full festive spread.

• They also make an amazing appetizer, just pop a few on a platter and watch them disappear!

• If you have any leftovers (which doesn’t happen often), store them in an airtight container in the fridge for up to 3 days.

• To reheat, pop them in the oven or air fryer for a few minutes to bring back that crispy texture.

Variations

• Add a spicy kick – Brush the sprouts with a little maple syrup mixed with chili flakes or hot honey before baking.

• Try a different glaze – Swap the maple syrup for honey, balsamic glaze, or even a drizzle of brown sugar and Dijon mustard.

• Use smoked bacon – It adds an extra layer of rich, smoky flavor that pairs perfectly with the sweetness of the glaze.

• Add nuts for crunch – Sprinkle chopped pecans or candied walnuts over the top before serving.

• Go cheesy – Crumble a bit of blue cheese, feta, or parmesan over the sprouts right after they come out of the oven.

• Wrap in prosciutto – For a lighter option, use thin slices of prosciutto instead of bacon.

• Make them mini skewers – Thread two or three smaller sprouts onto each toothpick for fun, bite-size party nibbles.

Substitutions

• Bacon – You can use pancetta or prosciutto if you prefer something lighter or a bit saltier.

• Maple syrup – Honey or agave syrup work nicely if you’re out of maple syrup, though maple gives the best flavor.

• Brussels sprouts – If sprouts aren’t your favorite, try small cauliflower florets or baby carrots for a twist.

• Salt and pepper – Add garlic powder, smoked paprika, or a sprinkle of chili flakes instead for extra flavor.

• Toothpicks – If you’re making a big batch, you can skip the toothpicks and place the sprouts seam-side down on the tray to hold the bacon in place.

FAQs

Can I make these ahead of time?
Yes! You can wrap the sprouts in bacon a day in advance and keep them covered in the fridge. When you’re ready to serve, just drizzle with maple syrup and bake fresh.

How do I keep the bacon from unwrapping while baking?
Use a toothpick to secure each piece or place the sprouts seam-side down on the baking tray so the bacon stays in place as it cooks.

Can I cook these in the air fryer instead of the oven?
Absolutely! Air fry them at 190°C (375°F) for about 12–15 minutes, shaking the basket halfway through, until the bacon is crisp and the sprouts are tender.

What kind of bacon works best?
Thin-cut bacon cooks more evenly and crisps up nicely without overcooking the sprouts inside.

Can I use frozen Brussels sprouts?
Fresh is best for this recipe, but if you’re using frozen, make sure they’re fully thawed and patted dry before wrapping to avoid excess moisture.