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Classic Maple Bacon Brussels Skewers

Crispy bacon and tender Brussels sprouts are glazed with a sweet maple-Dijon sauce for a comforting and flavorful dish, perfect as a side or appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 skewers
Course: Appetizer, Side Dish
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lb Brussels sprouts, trimmed and halved (or left whole if small) Look for firm, bright green sprouts.
  • 8 slices bacon, cut in half crosswise Thick-cut bacon can be used for a meatier texture.
  • 8-10 wooden skewers, soaked in water for 20 minutes Prevents skewers from burning during cooking.
Seasoning and glaze
  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly ground black pepper
  • 0.25 cup pure maple syrup Honey can be used as a substitute.
  • 1 tbsp Dijon mustard Whole grain mustard can be used for variation.
  • 1 tbsp apple cider vinegar Balsamic vinegar can be used for a sweeter finish.
  • flaky sea salt, for finishing Smoked sea salt can provide more flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with foil. Set a wire rack on top.
  2. Bring a pot of salted water to a boil and blanch the Brussels sprouts for 3-4 minutes until just crisp-tender. Drain well and pat dry.
Assembly and Baking
  1. Toss the dried Brussels sprouts with olive oil, salt, and black pepper.
  2. Thread Brussels sprouts and folded bacon pieces alternately onto the soaked skewers, wrapping the bacon around the sprouts.
  3. Arrange the skewers in a single layer on the wire rack. Bake for 20-25 minutes, turning once halfway through.
Finishing
  1. While the skewers bake, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
  2. Once skewers are out of the oven, brush them generously with the glaze while still warm, then sprinkle with flaky sea salt and serve immediately.

Notes

For best results, pat the Brussels sprouts dry after blanching and ensure they are not crowded on the baking rack. Avoid glazing too early to prevent burning the sugar.