Bacon Wrapped Brussell Sprouts

Balsamic Bacon-Wrapped Brussels Sprouts

Description

Tender Brussels sprouts wrapped in crisp, smoky bacon are brushed with a rich 25 Star Dark Balsamic glaze and served with a creamy Dijon dipping sauce. Sweet, savory, tangy, and irresistibly crisp, these bite-size appetizers are perfect for holiday gatherings, parties, and entertaining.

Ingredients

1 pound medium Brussels sprouts, trimmed and halved lengthwise
18–24 slices thin-cut bacon, cut in half crosswise, or enough to wrap each Brussels sprout half
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Balsamic Glaze
¼ cup 25 Star Dark Balsamic Vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard

Creamy Dijon Dipping Sauce
½ cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon honey
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
Freshly ground black pepper, to taste

Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment paper and place an oven-safe wire rack on top.

• Trim the Brussels sprouts, remove any damaged outer leaves, and cut each sprout in half lengthwise. Pat thoroughly dry and season lightly with salt and black pepper.

• Cut the thin-cut bacon slices in half crosswise. Wrap each Brussels sprout half with one half-slice of bacon, using additional bacon as needed depending on the number and size of the sprouts. Place each piece seam side down on the wire rack, leaving a little space between them so the bacon can roast rather than steam.

• Bake for 20 minutes before glazing. This gives the bacon time to render and begin crisping before the balsamic glaze is exposed to the oven's heat.

• While the Brussels sprouts bake, combine the 25 Star Dark Balsamic Vinegar, brown sugar, and Dijon mustard in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 5–7 minutes, stirring occasionally, until slightly reduced and glossy. Remove from the heat. The glaze will continue to thicken slightly as it cools.

• After the Brussels sprouts have baked for 20 minutes, carefully brush each piece with a thin coating of balsamic glaze.

• Return to the oven and continue roasting for 8–12 minutes, or until the Brussels sprouts are tender and the bacon is browned and crisp. Cooking time can vary with the thickness of the bacon and size of the sprouts, so use appearance and texture rather than the clock alone.

• During the final 2–3 minutes of roasting, brush each piece with one additional light layer of glaze for a glossy balsamic finish. Watch carefully because the glaze can darken quickly.

• Meanwhile, prepare the dipping sauce by stirring together the mayonnaise, Dijon mustard, honey, lemon juice, parsley, and a few grinds of black pepper until smooth. Refrigerate until ready to serve.

• Let the Brussels sprouts rest for 2–3 minutes after removing them from the oven. Transfer to a serving platter and serve warm with the creamy Dijon dipping sauce.

Chef’s Tip

Use thin-cut bacon so it has enough time to render and crisp before the Brussels sprouts become too soft. Thoroughly drying the sprouts, roasting them on a wire rack, and leaving space between the pieces all encourage better browning. Apply the balsamic glaze only during the latter part of roasting so it caramelizes without burning.

Flavor Variations

• Replace 25 Star Dark Balsamic with Fig Dark Balsamic for a deeper, fruit-forward glaze that is especially good with smoky bacon.
• Use Raspberry Dark Balsamic for a brighter sweet-tart finish that cuts through the richness of the bacon.
• Use Pomegranate Dark Balsamic for a bold, tangy fruit variation that works especially well for holiday entertaining.
• Add ¼ teaspoon crushed red pepper flakes to the glaze for a subtle sweet-and-spicy finish.
• Replace the brown sugar with honey for a softer floral sweetness.
• Sprinkle the finished bites with finely chopped toasted pecans or walnuts for additional crunch.

Pairings

Serve as part of an appetizer spread with cheeses, charcuterie, toasted nuts, crostini, fresh pears or apples, grapes, and other roasted vegetables. These bites also work beautifully before a dinner of roasted chicken, pork tenderloin, or steak.

Recipe Notes

Brussels sprouts vary considerably in size and count, so the exact amount of bacon needed will vary. Plan on one half-slice of thin-cut bacon for each Brussels sprout half and have a few extra slices available if your sprouts are small and numerous.

The Brussels sprouts can be trimmed, halved, and wrapped with bacon up to one day ahead. Cover and refrigerate until ready to bake.

The creamy Dijon dipping sauce can be prepared up to two days ahead and refrigerated in an airtight container.

For the best texture, serve the Brussels sprouts shortly after baking. Reheat leftovers on a wire rack in a 375°F oven until hot and the bacon has crisped again.

Bring This Recipe to Life

25 Star Dark Balsamic Vinegar

Fig Dark Balsamic

Raspberry Dark Balsamic

Pomegranate Dark Balsamic