Maple Bacon Brussels Sprouts Skewers Recipe – Easy Party Appetizer

The first time I whipped up a batch of maple bacon Brussels sprouts skewers, the kitchen smelled like a holiday morning—smoky, sweet, and just a little bit irresistible. You know that feeling when you’re waiting for brunch and the scent of sizzling bacon is practically calling your name? That’s exactly what these skewers bring to your table. Honestly, I’m a big believer that Brussels sprouts get a bad rap—it’s all about how you cook them. When you roast them until crispy and pair them with thick-cut bacon and real maple syrup, even the pickiest eaters start reaching for seconds.

I stumbled upon this recipe when I needed a quick but impressive party appetizer. My fridge had leftover Brussels sprouts and a package of smoky bacon—plus, a little bottle of maple syrup from our last trip to Vermont. After a little experimenting (and a few trial and error moments with skewer assembly), this maple bacon Brussels sprouts skewers recipe was born. It’s now my go-to for potlucks, game nights, and even holiday spreads. I’ve tweaked the seasoning, tested different bacon brands, and tried a handful of glazes—this version is the absolute winner in my book.

These skewers aren’t just about flavor; they’re a total conversation starter. They’re perfect for busy families who want an easy, crowd-pleasing appetizer, or for anyone who likes their veggies with a side of bacon (which, let’s face it, is most of us). If you’re looking for a recipe that’s got a little crunch, a lot of comfort, and a sweet-savory punch, maple bacon Brussels sprouts skewers absolutely deliver. Plus, as someone who’s roasted more sprouts than I can count, I can promise you—this dish will make you fall in love with Brussels sprouts all over again.

Why You’ll Love This Recipe

If you’re like me, you want recipes that do more than just fill a plate—they should make people smile, come back for seconds, and ask for the recipe. These maple bacon Brussels sprouts skewers tick every box. I’ve made them for everything from casual game nights to holiday dinners, and I’ve never had leftovers. Here’s why you’ll be obsessed:

• Quick & Easy: Ready in under 40 minutes. Perfect for when you need a last-minute party snack or a weeknight treat.
• Simple Ingredients: You don’t need anything fancy—most of the ingredients are pantry or fridge staples.
• Perfect for Parties: These skewers are grab-and-go appetizers that are ideal for potlucks, tailgates, or holiday spreads.
• Crowd-Pleaser: Even folks who “don’t like Brussels sprouts” end up loving these. The bacon and maple glaze win everyone over.
• Unbelievably Delicious: You get crispy, caramelized sprouts, smoky bacon, and a sticky-sweet glaze in every bite.

Here’s the thing—this isn’t just another roasted veggie recipe. By threading the Brussels sprouts between strips of thick-cut bacon, they roast together and share flavors. The bacon gets extra crispy on the edges, and the sprouts soak up the smoky, salty goodness. That final brush of maple syrup? It turns into a sticky, shiny glaze that’s basically food magic.

There’s a lot of recipes out there for Brussels sprouts and bacon, but this version skips the messy stovetop and the endless stirring. Skewering everything means you get consistent results and an appetizer that looks as good as it tastes. Plus, the sweet-savory combo is so satisfying, it’s the kind of dish that makes you pause after the first bite and just go, “Wow.” And honestly, isn’t that what we all want?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and a satisfying texture—no complicated shopping list here. Most of these are probably already in your kitchen, and a few easy swaps let you adapt for allergies or dietary needs.

• Brussels sprouts, fresh, trimmed and halved (about 1 lb / 450 g) (look for bright green, firm sprouts for best results)
• Thick-cut bacon, uncooked (8-10 slices, you want it thick so it holds up on the skewer)
• Pure maple syrup (3 tablespoons / 45 ml – the real stuff, not pancake syrup! Adds the signature sweet flavor)
• Olive oil (1 tablespoon / 15 ml – helps with roasting and adds richness)
• Salt (1/2 teaspoon / 2.5 g – just enough to enhance the flavors)
• Freshly ground black pepper (1/2 teaspoon / 1 g – a little heat balances the sweetness)
• Garlic powder (1/2 teaspoon / 1 g – for subtle depth)
• Optional: Red pepper flakes (a pinch, for a mild kick)
• Optional: Fresh parsley, chopped (for garnish and a hint of color at serving)

Ingredient Tips and Swaps:

• If your sprouts are really large, cut them into quarters for quicker cooking.
• Turkey bacon works if you’re looking for a lower-fat option, but it won’t crisp up as much as pork bacon.
• For a smoky twist, try hickory-smoked bacon. I like using the Applegate brand for a slightly leaner slice, but any thick-cut bacon will do.
• No maple syrup? Try honey in a pinch—it’s not quite the same, but it’ll still give you that sticky-sweet finish.
• Need it gluten-free? This recipe is naturally gluten-free, just double-check your bacon for hidden additives.
• Want to make it vegan? Use plant-based bacon and swap in agave syrup.

Honestly, the key is using good-quality Brussels sprouts and bacon—everything else is flexible. Don’t be afraid to make it your own!

Equipment Needed

You don’t need a fancy kitchen to pull off these maple bacon Brussels sprouts skewers, but a few basics will make things easier. Here’s what I use every time:

• Baking sheet (large, rimmed – so the glaze doesn’t drip everywhere)
• Wire rack (optional, but helps the bacon get extra crispy underneath)
• Wooden or metal skewers (8-10, about 8-10 inches / 20-25 cm long – if using wood, soak them in water for 20 minutes to prevent burning)
• Mixing bowl (for tossing sprouts and bacon in the oil and spices)
• Small bowl and brush (for applying maple syrup glaze)
• Sharp knife and cutting board (for trimming and halving sprouts, slicing bacon if needed)
• Parchment paper (makes cleanup a breeze!)
• Tongs (for flipping and handling hot skewers)

If you don’t have a wire rack, just line your baking sheet with parchment or foil. Metal skewers are reusable and easy to clean, but wooden ones are budget-friendly and work just as well if soaked. I’ve tried both and honestly, you can’t go wrong either way. Just keep an eye on the oven to prevent burning if you’re using wood.

Quick tip: I once forgot to soak my wooden skewers and, well, let’s just say crispy bacon wasn’t the only thing that got crispy. Soak your skewers if you’re using wood—you won’t regret it!

Preparation Method

1. Prep the Brussels sprouts:

   Rinse 1 lb (450 g) of fresh Brussels sprouts under cold water. Trim off the tough stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half (or quarters if they’re large). Pat dry with a clean kitchen towel. Dry sprouts = crispier results!

2. Preheat and prep equipment:

   Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup. If you have a wire rack, place it over the baking sheet—it helps everything get extra crispy.

3. Mix the glaze and seasoning:

   In a large mixing bowl, toss the halved Brussels sprouts with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon (2.5 g) salt, 1/2 teaspoon (1 g) black pepper, 1/2 teaspoon (1 g) garlic powder, and a pinch of red pepper flakes if you like a little heat. Set aside.

   In a small bowl, pour 3 tablespoons (45 ml) maple syrup. This will be brushed on later—don’t mix it into the sprouts just yet.

4. Assemble the skewers:

   Take your thick-cut bacon (8-10 slices) and cut each strip in half if they’re longer than your skewers. Thread a Brussels sprout half onto the skewer, then fold a strip of bacon and skewer that next. Repeat, alternating sprout and bacon, until the skewer is full—leave about 1 inch (2.5 cm) of space at each end for handling. You should get 8-10 loaded skewers.

   If the sprouts are really tight, use your fingers to gently guide them on. Watch out for splinters with wooden skewers (I learned the hard way—ouch!).

5. Arrange for roasting:

   Place the assembled skewers on the wire rack or directly on the lined baking sheet. Make sure there’s space between each skewer so the heat can circulate—crowding leads to steaming, not roasting.

6. Roast:

   Roast in the preheated oven for 15 minutes. Remove from oven (careful, it’s hot!) and use tongs to flip each skewer. Brush the tops generously with maple syrup. Return to the oven and roast another 10-15 minutes, or until bacon is crispy and Brussels sprouts are golden and caramelized. Total roasting time: 25-30 minutes.

   If you like extra caramelization, broil the skewers for 1-2 minutes at the end—but watch closely to avoid burning the maple glaze.

7. Finish and serve:

   Let the skewers cool for 3-5 minutes before serving. Sprinkle with fresh chopped parsley for color and a little freshness.

Troubleshooting: If the bacon isn’t crisping, give it a few extra minutes and consider broiling for a quick finish. If you notice the skewers browning too fast, tent with foil to prevent burning. And don’t skip drying the sprouts—a little moisture can make them soggy instead of crispy!

One last tip: Clean as you go. That maple syrup gets sticky fast, and trust me, you don’t want it hardening on your pans or countertop.

Cooking Tips & Techniques

After making these maple bacon Brussels sprouts skewers more times than I care to admit, I’ve picked up a few tricks that really make a difference. Here’s what I’ve learned from all those trial runs (and a few “oops” moments):

• Don’t skip drying the Brussels sprouts. Even a little moisture can keep them from crisping up. After rinsing, pat them dry with a towel—no shortcuts!
• Use thick-cut bacon. Thin bacon cooks too quickly and can burn before the sprouts are done. Thick-cut holds up better and gives you that perfect, chewy-crispy bite.
• Soak wooden skewers. If you’re using wood, soak them in water for at least 20 minutes. Otherwise, they’ll burn (and yes, I’ve accidentally set a batch aflame once!).
• Space out the skewers. Crowding the pan will steam the food instead of roasting it. Give those skewers some breathing room.
• Watch the maple syrup. It caramelizes fast in the oven, especially near the end. Broil for only a minute or two if you want extra color, and never walk away from the oven at this stage.
• Flip halfway through. This ensures even browning on all sides and keeps the bacon from getting soggy underneath.
• Timing is everything. If you’re making a double batch, roast in two pans and rotate halfway through for even cooking.
• Efficiency tip: While the sprouts are roasting, clean up your prep area and set out plates or serving boards. That way, everything’s ready to go the moment the skewers come out of the oven.

I’ve definitely had a few flops—like forgetting to flip the skewers and ending up with burnt bacon on one side and pale sprouts on the other. But with a little practice (and a lot of taste-testing), you’ll get those perfectly caramelized, crowd-pleasing skewers every single time.

Variations & Adaptations

The best thing about maple bacon Brussels sprouts skewers? They’re super easy to customize. Here are a few of my favorite twists and substitutions:

• Dairy-Free & Gluten-Free: This recipe is naturally both—just check your bacon for additives if you’re very sensitive.
• Vegan or Vegetarian: Swap the bacon for your favorite plant-based strips (like tempeh bacon or coconut bacon), and use agave or maple-flavored syrup. The texture isn’t quite the same, but you still get that tasty sweet-savory combo.
• Seasonal Add-ins: Thread a few chunks of sweet potato, apple, or red onion between the sprouts and bacon for extra flavor and color. In the fall, I love adding apple slices for a little tartness.
• Spicy Variation: Add more red pepper flakes or a dash of hot sauce to the maple syrup before brushing for a spicy kick.
• Herb Lovers: Sprinkle with chopped rosemary or thyme before roasting for a herby, earthy flavor.
• Alternative Cooking Method: You can grill these skewers over medium heat for about 10-12 minutes, turning and glazing as you go. Great for summer cookouts!
• Personal Favorite: Sometimes I drizzle a little balsamic reduction over the finished skewers for tangy sweetness—it’s a game changer.

Don’t be afraid to get creative with what you have on hand. This recipe is all about making Brussels sprouts fun and totally crave-worthy for everyone at the table.

Serving & Storage Suggestions

Maple bacon Brussels sprouts skewers are best served hot and fresh, right off the baking sheet. But they’re pretty forgiving if you need to make them ahead or serve them at room temp (which is honestly a lifesaver for parties!).

• Serving Temperature: Serve warm for the best flavor and texture—crispy bacon, tender sprouts, and that glossy maple glaze.
• Presentation: Arrange skewers on a rustic wooden board or a white platter. Sprinkle with fresh parsley or chives for color. If you want to get fancy, add a little bowl of extra maple syrup or balsamic glaze on the side for dipping.
• Pairings: These skewers go great with sparkling wine, cider, or a crisp lager. For a full spread, serve alongside creamy dips, cheese boards, or roasted nuts.
• Leftovers & Storage: Store cooled skewers in an airtight container in the refrigerator for up to 3 days. They’ll lose a little crispness but still taste amazing.
• Reheating: Reheat in a 350°F (175°C) oven for 7-8 minutes, or until warmed through and bacon crisps up again. The microwave works in a pinch, but the oven is way better for texture.
• Flavor Over Time: The maple glaze soaks in as they sit, making leftovers even more flavorful. I’ve definitely snacked on cold skewers straight from the fridge—don’t judge!

One note: If you’re planning to serve a big crowd, you can assemble the skewers a few hours ahead and roast just before party time. Makes life so much easier!

Nutritional Information & Benefits

Each maple bacon Brussels sprouts skewer packs a punch of flavor without being too heavy. Here’s a quick look at what you’re getting (per skewer, estimate):

• Calories: 110
• Protein: 4g
• Fat: 7g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g

Brussels sprouts are loaded with vitamin C, fiber, and antioxidants, making them a great choice for supporting your immune system and digestion. Bacon adds protein and that satisfying, salty crunch. Maple syrup, when used in moderation, gives natural sweetness and a dose of minerals like manganese and zinc.

This recipe is naturally gluten-free and can be made dairy-free or low-carb with simple swaps. Potential allergens are bacon (pork) and any additives in your chosen bacon brand—always check the label. Personally, I love knowing I’m sneaking veggies onto the party table in a way that feels like a treat, not a chore!

Conclusion

So, why should you make these maple bacon Brussels sprouts skewers? Because they’re the definition of irresistible—sweet, smoky, crispy, and totally addictive. They’re simple enough for a weeknight, impressive enough for a party, and flexible enough for almost any dietary need.

I love how this recipe brings people together, whether it’s a casual family dinner or a big holiday bash. Don’t be afraid to play with the flavors—add extra spice, swap in your favorite bacon, or sneak in a few extra veggies. Cooking should be fun, a little messy, and always delicious.

If you give these skewers a try, let me know how they turn out—leave a comment, share your twist, or snap a photo and tag me. Your kitchen is about to smell amazing, and your guests will be asking for the recipe before the plates are even cleared. Happy cooking!

FAQs

Can I make maple bacon Brussels sprouts skewers ahead of time?

Yes! Assemble the skewers up to 4 hours ahead, cover, and refrigerate. Roast just before serving for best results.

What’s the best way to keep the skewers warm for a party?

Place roasted skewers on a baking sheet in a 200°F (95°C) oven until ready to serve. They’ll stay warm and crispy for about 30-40 minutes.

Can I use frozen Brussels sprouts?

Fresh sprouts are best for texture, but if you only have frozen, thaw and pat dry thoroughly before roasting. They may be a little softer but will still taste great.

How do I make this recipe vegetarian?

Swap the bacon for plant-based strips and use maple syrup or agave. The texture changes a bit, but the flavors are still delicious.

What if my bacon isn’t getting crispy?

Make sure you’re using thick-cut bacon and not crowding the pan. Broil the skewers for 1-2 minutes at the end if you want extra crispiness—just keep a close eye so the maple glaze doesn’t burn!

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