Spicy Maple Bacon Brussels Bites (Print View)

Smoky bacon-wrapped Brussels sprouts with spicy maple glaze and toasted almond topping.

# Components:

→ Brussels Sprout Bites

01 - 24 large Brussels sprouts, trimmed and halved
02 - 12 slices thick-cut bacon, halved crosswise
03 - 1 tablespoon olive oil
04 - Salt, to taste
05 - Black pepper, to taste

→ Maple-Sriracha Glaze

06 - 1/4 cup pure maple syrup
07 - 1 tablespoon Sriracha sauce
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon Dijon mustard

→ Crunchy Topping

10 - 1/4 cup sliced almonds, toasted
11 - 1 tablespoon fresh parsley, finely chopped (optional)

# Directions:

01 - Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
02 - Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Arrange cut-side down on one prepared baking sheet and roast for 15 minutes until the edges begin to brown.
03 - While the sprouts roast, wrap each halved Brussels sprout with a piece of bacon and secure using a toothpick. Arrange the bacon-wrapped sprouts on the second baking sheet.
04 - Transfer the bacon-wrapped sprouts to the oven and bake for 10 to 12 minutes, or until the bacon is crisp and the sprouts are tender.
05 - While sprouts are roasting, whisk together the maple syrup, Sriracha, apple cider vinegar, and Dijon mustard in a mixing bowl until fully combined.
06 - Remove bacon-wrapped sprouts from the oven and arrange on a serving platter. Drizzle evenly with the maple-Sriracha glaze.
07 - Sprinkle with toasted sliced almonds and optional chopped parsley. Serve warm.

# Expert Advice:

01 -
  • Easy to prep ahead so you can assemble last minute
  • Completely gluten free and easy to make nut free
  • Combines bold flavors for an unforgettable appetizer
  • No fancy gadgets needed just a few simple tools
02 -
  • Rich in fiber and protein thanks to Brussels and bacon
  • Crowd pleasing with punchy flavors for all palates
  • Naturally gluten free and easily tweaked for dietary needs
03 -
  • Letting the sprouts roast cut side down maximizes caramelization
  • Use thick cut bacon so the wrapping holds together during baking
  • Drizzle the glaze only while the bites are still hot for the perfect sticky finish

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