Brussels Sprouts in a Blanket Recipe (3 Ingredients)

Every family has a dish that is so beloved that it doesn’t feel like a holiday if it’s absent. My family’s Christmas must-have is a quirky appetizer called “sprouts in blankets.” Essentially bacon-wrapped Brussels sprouts brushed with maple syrup, my mom came up with this three-ingredient treat when the tiki bar appetizer rumaki was all the rage in the Midwest. 

Rumaki is made up of chicken livers and water chestnuts wrapped in bacon doused in a sweet and sour sauce. Water chestnuts were hard to come by in our small town, so my mom subbed Brussels sprouts. Since liver of any kind was a hard sell in our home, she omitted it altogether. And instead of the multi-ingredient sweet and sour sauce the original dish required, my mom, ever the pragmatist, simply brushed the sprouts with maple syrup. The sweetness of real maple syrup counters the bitterness of the sprouts. 

Mom’s sprouts in blankets are easy to make, can be prepped up to three days ahead, and have a luxurious flavor that sets the tone for holiday meals. We serve them as a hot appetizer with cocktail picks, but they could also be a vegetable side dish if you’re feeling especially decadent.

 Tips for Perfect Sprouts in a Blanket

The most important thing for this dish is the shopping. With just three ingredients, each one has got to be just right, or the dish won’t taste special. First, look for fairly large Brussels sprouts, 1 inch to 1 1/2 inches across. Any smaller and you risk overcooking the sprouts by the time the bacon is done. Don’t buy bagged Brussels sprouts because you’ll get a mix of sizes, and avoid any that have damaged leaves or powdery-looking spots on them—a sign of aphids infestation. 

Don’t skimp on the bacon. My family uses Wisconsin-made Nueske’s applewood smoked bacon because it has got a great fat-to-meat ratio and a delicious sweet-salty flavor that works beautifully with the sprouts’ bitterness. Use whatever locally made bacon you like, just make sure it’s the thinner slices and not thick-cut, which can be difficult to wrap around the sprouts. 

Use real maple syrup, not imitation stuff. The flavor of the maple syrup intensifies as it roasts and caramelizes as it drips on the sheet tray. If you use artificially flavored syrup, it will burn and taste, well, artificial. 

If you’re feeling fancy, you can add fresh chopped rosemary when seasoning the sprouts. About 1 teaspoon finely chopped rosemary adds a woodsy, herbal flavor. It’s my addition since I have a huge rosemary bush in my yard. 

How To Make My Brussels Sprouts in a Blanket

 To make enough to serve 4 to 6 people as an appetizer, you’ll need:

• 10 slices (about 10 slices) applewood smoked bacon (not thick cut)
• 20 large (1 to 1 1/2-inch wide) Brussels sprouts (about 1 pound)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 3 grinds freshly ground black pepper
• 2 to 3 tablespoons Grade A Amber maple syrup

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper and set aside.

Place the bacon in the freezer for 5 minutes to make it easier to handle. Meanwhile, rinse sprouts, trim off the ends, and halve them through the root end. Toss with the oil, salt, and pepper in a medium bowl.

Separate the bacon slices and cut them in half lengthwise with a sharp paring knife. Cut each strip in half crosswise, making 4 pieces. Starting with the cut side of a sprout, wrap a piece of bacon around the sprout. Ideally, the bacon will wrap all the way around the sprout and end on the cut side. Depending on the size of the spouts, the bacon may wrap around 1 1/2 times, that’s fine. Place the sprouts cut side down on the baking sheet, arranging them with 1/2 inch space between them. The sprouts can be covered in foil and stored in the refrigerator for up to 3 days. Let stand at room temperature while the oven is preheating.

Transfer the sprouts to the oven and bake on the center rack for 20 minutes. Remove the baking sheet from the oven and brush the sprouts lightly with maple syrup. Return to the oven, increase heat to 425°F, and cook until the bottoms are deeply browned and the bacon is crispy, 8 to 10 minutes more. Carefully transfer the sprouts to a small serving plate or bowl with a small spatula (I use an offset frosting spatula) and serve with cocktail forks or picks for picking up the hot sprouts.