Maple Bacon Wrapped Brussels Sprouts with Dijon Dip
A seasonal bacon wrapped Brussels sprouts recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 24 bites
- Category: Appetizers
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 24 small Brussels sprouts, trimmed
- 12 thin-cut bacon slices, halved crosswise
- 2 tablespoons pure maple syrup, divided
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon chopped chives
- Pinch of kosher salt
Instructions
- Prepare: Heat the oven to 400°F (205°C). Line a rimmed pan with parchment and set a wire rack on top. Pat the Brussels sprouts very dry.
- Wrap: Brush sprouts with 1 tablespoon maple syrup and season with pepper. Wrap each sprout with a half slice of bacon and place seam-side down on the rack.
- Bake: Bake 22 minutes. Brush lightly with remaining maple syrup, rotate the pan, and bake 6 to 10 minutes more until the bacon is crisp and sprouts are tender.
- Make the dip: Whisk sour cream, Dijon, vinegar, chives, and salt until smooth. Refrigerate until serving.
- Serve: Cool the bites 5 minutes, then arrange on a platter with the Dijon dip. Serve warm, not piping hot.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.