Food & Cooking Recipes Appetizers Bacon-Wrapped Brussels Sprouts Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 26, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr 20 mins Yield: 10 to 12 Serves Roasted brussels sprouts become irresistible finger food when decked out with bacon and served alongside a zingy mustard dipping sauce. Ingredients 1 pound brussels sprouts, trimmed and halved lengthwise Kosher salt and freshly ground pepper 2 teaspoons chopped fresh thyme leaves 14 slices bacon, halved crosswise and lengthwise (about 1 pound) ¼ cup grainy Dijon mustard 2 tablespoons maple syrup 1 teaspoon apple-cider vinegar Directions Preheat oven to 400 degrees. Season brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet. Bake, flipping halfway through, until bacon is crisp and sprouts are browning in places, about 45 minutes. Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt. Let sprouts cool 10 minutes before serving with dipping sauce. Bryan Gardner Cook's Notes Skip the thick-cut bacon here; if it’s sliced on the thinner side, it makes for easier wrapping and crispier sprouts. Rate It PRINT