Bacon-Wrapped Brussels Sprouts are a delicious and easy appetizer to make for parties and holiday occasions. Serve them alongside homemade lemon mustard aioli for dipping. This is a unique twist on brussels sprouts everyone will love!
I think we can all agree, crispy bacon strips wrapped around brussels sprouts are delicious. This quick and easy appetizer takes bacon-wrapped brussels sprouts a step further with a homemade lemon-mustard dipping sauce.
The dipping sauce comes together in seconds while the sprouts bake, so you can serve them fresh from the oven. Imagine a crisp and buttery bacon-wrapped brussels sprout drenched in a cool, creamy and tangy sauce.
You should probably double up on the dipping sauce. You’re going to want to put it on everything. It’s excellent as a salad dressing with shaved brussels sprouts salad and brussels sprouts salad with apple.
💗 Why You’ll Love This Recipe
- It’s quick, easy and the perfect gluten-free and low carb snack and appetizer.
- With the right ingredients, it’s suitable for paleo and Whole30 diets.
- It’s a fun, tasty and a unique way to incorporate brussels sprouts into your diet.
- THE SAUCE.
🥓 Key Ingredients
- Brussels Sprouts – 1″ to 1 1/2″ are a good size to wrap in bacon. I know it’s tempting to buy larger brussels sprouts. However, the big ones are harvested later in the season and tend to taste more like bitter cabbage than sweet, tender brussels sprouts.
- Bacon – You can use center-cut bacon of thin-slice here. For paleo and Whole30 purposes, make sure your bacon is compliant.
- Ghee – adds rich, nutty flavor and helps crisp up the bacon. You can also use melted butter (although not paleo/W30).
For the aioli:
- Mayonnaise – This wouldn’t be an aioli without mayo! Use a thick and fluffy full-fat mayo for the best flavor. For paleo/W30, be sure to use a compliant store-bought or make your own.
- Lemon Juice & Lemon Zest – brightens up the aioli with zesty citrusy flavor. Feel free to add more or less to your liking.
- Coarse Grain Mustard – I love the texture and deep, earthy flavor it adds to the dish. Grain mustard varies in heat levels so be sure to give it a taste before adding too much to your sauce.
📖 How To Make Bacon-Wrapped Brussels Sprouts
1️⃣ Preheat and prep baking sheet.
Preheat your oven to 400 degrees F, and line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
2️⃣ Prep brussels sprouts.
Prepare the brussels sprouts by cutting off the rough stems. Tear off any bruised leaves, then wash them in cold water. Fully dry with a towel.
3️⃣ Wrap sprouts in bacon.
Cut the bacon strips in half. Then, wrap each brussels sprout in a piece of bacon. Place the seam side down on the prepared baking sheet. Repeat until all brussels sprouts are wrapped in bacon.
4️⃣ Brush with ghee.
Brush melted ghee over the bacon on the top of each brussels sprout. This will help the bacon get crispy.
Bake your brussels sprouts in the oven for 25 to 30 minutes or until the bacon is crisp and the brussels sprouts are tender and cooked through but not mushy!
Stick toothpicks in each brussels sprout and serve them on a platter with a ramekin of lemon mustard aioli for dipping. Enjoy!
🥭 Lemon Mustard Dip for Bacon-Wrapped Brussels Sprouts
1️⃣ While the brussels sprouts are baking, make the lemon mustard aioli. Add the mayo, lemon zest, lemon juice and mustard to a small bowl.
2️⃣ Mix together with a rubber spatula until smooth and thoroughly combined. Give it a taste and season with salt and pepper as needed.
♨️ Air Fryer Instructions
You can also make bacon-wrapped brussels sprouts in your air fryer. This method is quicker and keeps your oven open for other dishes.
1️⃣ Place the bacon-wrapped brussels sprouts seam side down in the air fryer basket in a single layer. Leave room in between each so that the bacon can get nice and crispy.
2️⃣ Cook in the air fryer for 15 to 20 minutes or until the brussels sprouts are crisp-tender and the bacon is crispy. For more info about using an air fryer to make crispy brussels sprouts, check out air fryer brussels sprouts.
👉 Recipe Tips
- Medium-sized brussels sprouts are perfectly bite-sized. You can use larger sprouts. You’ll just need to cut them in half. Keep in mind large ones ones aren’t as tender and sweet.
- For larger brussels sprouts, you may neeed to use a full strip of bacon.
- As soon as you pull the brussels sprouts from the oven, squeeze fresh lemon juice over top of them to enhance all of the flavors.
For a candied bacon variation, brush the bacon with a drizzle of maple syrup or sprinkle on some coconut sugar or brown sugar with the ghee.
Follow this recipe using a different crunchy, cruciferous veggie about the same size as a brussels sprout like cabbage wedges, broccoli or cauliflower.
Enhance the flavor with dry seasonings. Italian seasoning is great here.
Try with turkey bacon for a lighter version.
🥄 More Aioli Flavor Ideas
Mayo pairs well with zesty, spicy and savory flavors. If you want to switch up the flavor or your brussels sprouts dipping sauce, add in any of the ingredients below:
- Minced Garlic
- Fresh Rosemary
- Roasted Garlic
- Roasted Red Peppers
- Lemon & Fresh Herbs (dill or parsley)
♻️ Storing & Making Ahead
Storing: Store in an airtight container in the fridge for 3 to 4 days. Reheat at 375 degrees for 5 to 6 minutes.
Make ahead: This is a great appetizer to assemble in advance to then bake right before serving. Keep them in an airtight container or wrapped tightly in plastic wrap overnight. Brush with ghee before baking.
They most likely got mushy from being overcooked. When they’re perfectly cooked, brussels sprouts are lightly crisped on the surface and tender on the inside.
If your working with smaller brussels sprouts, you shouldn’t cut them in half. If they’re larger than bite-size, you should cut them in half and slice away the core.
No. As they thaw/cook, they’ll get too soft and mushy.
More Healthy Appetizers
Bacon Wrapped Brussels Sprouts with Mustard Aioli
For the brussels sprouts
- 1 ½ pounds brussels sprouts medium-sized
- 12 ounces bacon center-cut or thin-sliced
- ¼ cup ghee melted
For the aioli
- ¼ cup mayonaise
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons coarse grain mustard
- Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Prepare the brussels sprouts by cutting off the rough stems. Tear off any bruised leaves, then wash them in cold water. Fully dry with a towel.
- Cut the bacon strips in half. Wrap each brussel sprout in a piece of bacon. Place the seam side down on the baking sheet and repeat until all brussels sprouts are wrapped in bacon. (If brussels sprouts are larger, you may need to use a full strip of bacon).
- Brush melted ghee over the bacon on the top of each brussels sprouts.This will get the bacon crispy.
- Bake for 25-30 minutes or until the bacon is crispy and the brussels sprouts are tender and cooked through.
- While the brussels sprouts are baking, make the lemon mustard aioli. Add all of the aioli ingredients to a small bowl and mix with a rubber spatula until fully combined. Season to taste with salt and pepper.
- Stick toothpicks in each brussels sprout and serve on a platter with a ramekin of mustard aioli. Enjoy!