Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

  • 18 medium Brussels sprouts Kosher salt and freshly ground black pepper
  • 1- 12-oz package center-cut bacon (18 strips)
  • 1/4 cup pure maple syrup, + 1/2 cup more for
  • 1/2 cup mayonnaise
  • 1 Lemon-Zest of 1/2 lemon, + 2 teaspoons juice
  • Crushed red pepper flakes


Step 1:Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 tsp salt.

Step 2: Lay the bacon strips next to each other on a cutting board or baking sheet. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. 

Step 3: Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.

Step 4: Mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.

Step 5: Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

Roasted Brussel Sprouts

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • (Optional ingredients)
  • A squeeze of lime juice
  • Balsamic Reduction
  • Goat Cheese Crumbles
  • Some bacon fat and bacon bits
  • Parmesan Cheese


Step 1:Preheat oven to 400°F. (airfryer option below)

Step 2: Wash and dry sprouts well. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves and Cut the sprouts in half lengthwise through the stem.

Step 3: Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

*Top with an optional topping above and enjoy!
Airfryer Option: Prepare the same as above but set the air fryer to 390 degrees F and preheat for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes.