Classic Maple Bacon Brussels Skewer

Brussels sprouts and bacon are already a winning pair, but this version feels like pure comfort with a little polish. The sprouts turn tender and lightly caramelized, while the bacon gets crisp and savory. Then, just when you think it cannot get better, a sweet maple glaze brings everything together. It is the kind of dish that feels right at home on a weeknight table, yet it is special enough to serve to guests.

This recipe uses 1 1/2 lb Brussels sprouts, trimmed and halved (or left whole if small), 8 slices bacon, cut in half crosswise, and wooden skewers (8-10), soaked in water for 20 minutes. From there, a simple mix of 2 tbsp extra-virgin olive oil, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper helps build flavor. Finally, the glaze made with 1/4 cup pure maple syrup, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar adds a sweet-tangy finish, while flaky sea salt, for finishing, gives each bite a little sparkle.

The method is easy, too. First, you blanch the Brussels sprouts for just a few minutes so they cook through evenly. Then you thread them with bacon, bake the skewers at 400°F (200°C), and brush on the glaze while everything is still warm. With Prep Time: 20 minutes, Cooking Time: 25 minutes, and Total Time: 45 minutes, this recipe fits nicely into a busy day. Plus, it makes 8 servings, or about 8-10 skewers, with about 215 kcal per serving.

These skewers are perfect for chilly nights, game day spreads, holiday dinners, and potlucks. They also work well when you want a vegetable side that feels a little more exciting than usual. So, if you need a dish that brings comfort, color, and plenty of flavor to the table, this one is a very good choice.

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Why You’ll Love This Classic Maple Bacon Brussels Skewer

• It uses simple ingredients you can find in most grocery stores.
• It gives you a mix of sweet, salty, smoky, and tangy flavor in every bite.
• It works well as a side dish, appetizer, or party snack.
• It looks special on the plate, yet it is still easy enough for home cooks.
• It is a great way to make Brussels sprouts more appealing for the whole family.

Brussels Sprouts Tips

When choosing Brussels sprouts for this recipe, look for firm, bright green sprouts with tight leaves. Smaller sprouts are often sweeter, so if you have them, you can leave them whole. Larger ones should be trimmed and halved so they cook evenly and fit better on the skewers. Also, after blanching, make sure the sprouts are well drained and dry. If they are too wet, they will steam instead of caramelize in the oven, and the bacon may not crisp as well.

Options for Substitutions

• Use thick-cut bacon if you want a meatier bite and a little more chew.
• Swap Dijon mustard for whole grain mustard if you want a more rustic glaze.
• Replace apple cider vinegar with balsamic vinegar for a deeper, sweeter finish.
• Use honey instead of maple syrup if that is what you have on hand.
• Try avocado oil in place of olive oil for a neutral flavor and similar cooking results.
• Finish with smoked sea salt instead of flaky sea salt if you want even more smoky flavor.

Watch Out for These Mistakes

One common mistake is skipping the blanching step. If you do that, the Brussels sprouts may stay too firm while the bacon finishes cooking. Since the cooking time is fairly short, blanching helps the sprouts become tender at the same pace as the bacon crisps.

Another issue is using wet sprouts or a crowded pan. After blanching, pat the sprouts dry very well. Then place the skewers in a single layer on the wire rack. If they sit too close together, the steam will build up, and the bacon will not crisp properly.

Also, do not add the glaze too early. If you brush on the maple mixture before baking, the sugar can darken too fast and burn. Instead, bake first, then glaze the skewers as soon as they come out of the oven. That way, you get a shiny finish and the best flavor.

Finally, keep an eye on the bacon near the end of cooking. Oven temperatures can vary, and thinner bacon may crisp faster than you expect. So, turn the skewers halfway through and check them often during the last few minutes. This small step helps you avoid overcooked sprouts and overly dark bacon.

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What to Serve With Classic Maple Bacon Brussels Skewer?

These skewers pair nicely with roasted chicken, baked ham, grilled salmon, or a simple pork tenderloin. For a fuller meal, add creamy mashed potatoes, buttered rice, or a warm grain salad. If you are serving them at a party, they also go well with a crisp green salad or soft dinner rolls, since those sides balance the rich bacon and sweet glaze.

Storage Instructions

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: For longer storage, freeze the cooked skewers for up to 2 months. For best results, wrap them well and place them in a freezer-safe container or bag.

Reheat: Reheat in a 375°F oven for 8-10 minutes until warm and crisp again. If you want to use the microwave, heat in short bursts of 20 to 30 seconds, but note that the bacon will soften. So, the oven is the better choice if you want to keep the texture.

Recipe Info

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Level of Difficulty: Easy
Servings: 8 servings
Yield: 8-10 skewers

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 1,700 to 1,900 kcal total
Protein: about 70 to 85 g total
Fat: about 120 to 140 g total
Carbohydrates: about 55 to 75 g total

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved (or left whole if small)
• 8 slices bacon, cut in half crosswise
• wooden skewers (8-10), soaked in water for 20 minutes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• flaky sea salt, for finishing

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Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Start by preheating the oven to 400°F (200°C). Then line a large rimmed baking sheet with foil and set a wire rack on top. This setup matters because the rack lets extra bacon fat drip away, which helps the skewers cook more evenly and crisp better.

Step 2: Blanch the Brussels Sprouts

Bring a pot of salted water to a boil. Add the Brussels sprouts and blanch them for 3-4 minutes, just until they are crisp-tender. Then drain them well and pat them dry. This step gives the sprouts a head start, so they finish cooking at the same time as the bacon.

Step 3: Season and Skewer

Toss the dried Brussels sprouts with the olive oil, salt, and black pepper. Next, thread the Brussels sprouts and folded pieces of bacon alternately onto the soaked skewers. As you build each skewer, weave the bacon back and forth around the sprouts so it wraps them a little.

Step 4: Bake Until Crisp

Arrange the skewers in a single layer on the prepared wire rack. Bake for 20-25 minutes, turning once halfway through. The bacon should be crisp and cooked through, and the Brussels sprouts should be tender with browned edges.

Step 5: Make the Glaze and Finish

While the skewers bake, whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl. Once the skewers come out of the oven, brush them generously with the glaze while they are still warm. Then finish with a light sprinkle of flaky sea salt and serve right away.

Conclusion

This Classic Maple Bacon Brussels Skewer recipe brings together everything people love in one simple dish: crisp bacon, tender Brussels sprouts, and a sweet maple-Dijon glaze. Because the steps are straightforward, it is a great recipe for both new cooks and busy home cooks who want strong flavor without a lot of fuss. Also, it works well for family dinners, holiday tables, and casual gatherings.

If you make this recipe, I would love to hear how it turned out. Try it, leave a comment with your thoughts, and share it with someone who enjoys easy comfort food. And if you liked this one, explore more side dishes and appetizer ideas that bring the same warm, home-cooked feel.