Bacon-Wrapped Brussels Sprouts with Dijon Glaze

These keto Bacon Wrapped Brussels Sprouts make a great low-carb side dish or fun party appetizer!

Even the usual sprout haters will love these, I mean who doesn’t love bacon? They’re super quick to throw together requiring just a few minutes of prep time.

I’ve chosen to mix together a sweet mustard sauce to brush over the tops but you can go the classic route and just use the bacon if you’d rather skip the sauce. Be sure to choose sprouts that are a bit on the larger side so that the bacon will fit perfectly around the sprout.

Step-by-step

1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). In a small bowl mix together the mustard, swerve (if using), herbs, oil, and a pinch of salt and pepper.

   

2. Wrap each Brussels sprout in a piece of bacon, place on a baking sheet with the seam side down. Repeat with remaining sprouts.

   

3. Brush the sauce over the sprouts and transfer to oven. Cook for 45-60 minutes until the bacon is crispy and the sprouts are tender.

   

4. Remove the baking sheet from the oven and let the Brussels sprouts cool down for a few minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

   

Recipe

Bacon-Wrapped Brussels Sprouts with Dijon Glaze

★★★★★4.7 (186 ratings)

The perfect side dish or appetizer for Christmas and Thanksgiving. Even the usual sprout haters will love ...

Hands on

15m

Overall

1h

Servings

6

4 g

Net carbs

10.5 g

Protein

16.1 g

Fat

208

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 6 servings

• 2 tbsp Dijon mustard (30 g/ 1.1 oz)
• 2 tsp extra virgin olive oil
• Optional: 1 tbsp Swerve or Erythritol (10 g/ 0.4 oz)
• 1 tbsp minced fresh parsley
• 450 g Brussels sprouts (1 lb)
• 340 g thin cut bacon, cut in half (12 oz)
• pinch of sea salt and pepper

Instructions

1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). In a small bowl mix together the mustard, swerve (if using), herbs, oil, and a pinch of salt and pepper.

2. Wrap each Brussels sprout in a piece of bacon, place on a baking sheet with the seam side down. Repeat with remaining sprouts.

3. Brush the sauce over the sprouts and transfer to oven. Cook for 45-60 minutes until the bacon is crispy and the sprouts are tender.

4. Remove the baking sheet from the oven and let the Brussels sprouts cool down for a few minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving, 3-4 Brussels sprouts

Carbs 8%Protein 21%Fat 71% of calories

Net carbs

4 g

Total carbs

7.1 g

Fiber

3.1 g

Sugars

1.7 g

Protein

10.5 g

Fat

16.1 g

Saturated fat

5 g

Calories

208 kcal

Sodium

567 mg · 24.6% RDA

Magnesium

29 mg · 7.15% RDA

Potassium

422 mg · 21.1% EMR

Nutrition by ingredient

Per 3-4 Brussels sprouts	Net carbs	Protein	Fat	kcal
Dijon mustard	0.1 g	0.2 g	0.2 g	3
Olive oil, extra virgin	0 g	0 g	1.5 g	13
Parsley, fresh	0 g	0 g	0 g	0
Brussels sprouts, fresh	3.9 g	2.5 g	0.2 g	32
Bacon, streaky (high fat content), organic	0 g	7.8 g	14.2 g	159
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	4 g	10.5 g	16.1 g	208

Serving size 3-4 Brussels sprouts

• Gluten free
• Dairy free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free