Let me share a truth: foods on sticks are simply better. Whether it’s a county fair corn dog or a delicate lollipop-style bite, skewered food has an irresistible appeal. These bacon-wrapped Brussels sprouts are an easy, show-stopping appetizer that will disappear fast at your next party.
Let’s make some food on a stick!
Brussels sprouts get a bad rap, but it’s mostly because many people haven’t learned how to cook them properly. When roasted and paired with the right flavors, they become tender, slightly sweet, and utterly delicious.
Pro tip: if you’re unsure how to make something irresistible, wrap it in bacon.
Even Brussels sprouts skeptics will be tempted by these. The cabbage-like flavor is balanced by the bright acidity of balsamic vinegar and the sweetness of honey, which helps caramelize the bacon and the sprouts during roasting.
If you’re wondering how to wrap Brussels sprouts in bacon, it’s easier than it looks. Bacon stretches and has enough give to wrap around a halved sprout. Pull a bacon strip around the cut half and place the sprout cut-side down on the sheet pan, tucking the bacon tail underneath so the sprout’s weight keeps it secure.
The first time I tried this method I doubted it would hold together, but the sprout’s weight really does keep the bacon neatly in place as it cooks. You won’t end up with a pan full of loose bacon pieces.
After the bacon-wrapped sprouts finish roasting, let them cool on the pan for about 10 minutes. Then flip each one and slide a skewer down the center.
Arrange the skewered sprouts in a mason jar or vase for a fun, edible bouquet. They’re perfect for passing around or setting on a cocktail table.
For serving, a quick drizzle of extra balsamic vinegar right before eating adds brightness, but keep dipping sauces minimal to avoid spills on your table linens.
What are your favorite party foods? Are you as pro food-on-a-stick as I am?
📖 Recipe
Brussels Sprouts Wrapped in Bacon
Ingredients
- 1 lb brussels sprouts
- 12 ounces center cut bacon approximately 1 slice per sprout — count to be sure
- ½ cup honey
- ½ cup balsamic vinegar
- ½ teaspoon ground black pepper
Instructions
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Preheat the oven to 400°F. Line a sheet pan with parchment paper.
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In a large bowl, whisk together the honey, ground black pepper, and balsamic vinegar until combined.
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Trim the sprouts by removing loose leaves and slicing a thin piece off the stem end to remove toughness.
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Slice each sprout in half and add the halves to the honey-balsamic mixture. Toss to coat.
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Cut each bacon strip in half crosswise so you have shorter strips. Wrap each sprout half with one bacon piece, placing the bacon seam against the cut side, and set seam/cut side down on the pan.
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Bake for about 35 minutes, or until bacon is cooked through. Cooking time will vary by bacon thickness (around 25 minutes for very thin bacon, up to 45 minutes for extra-thick cut).
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Let the sprouts cool on the pan for 10 minutes. Turn each sprout over and insert a skewer down the center to serve.
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