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Brussels Sprouts Stuffed Bacon Wrapped Dates

When you bite into a roasted Brussels sprout stuffed in a caramelized date and wrapped in bacon, you're greeted with a complex and delightful flavor profile. This simple yet elegant dish combines sweet, salty, and savory flavors in every bite. Perfect appetizer for the holidays!
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Why You'll love these stuffed medjool dates

  • Earthy, Nutty Undertones: The roasted Brussels sprout adds a slightly bitter, nutty flavor that complements the sweetness of the date and the saltiness of the bacon.

  • Salty, Smoky Crunch: The crispy bacon provides a savory, salty, and smoky flavor that contrasts beautifully with the sweetness of the date.

  • Sweet, Chewy Center: The soft, chewy date offers a natural sweetness that balances the savory elements.

  • The Tangy Twist: The balsamic glaze adds a tangy, sweet, and slightly acidic note to the dish. It cuts through the richness of the bacon and the sweetness of the date, providing a refreshing contrast.

I never get tired of bacon wrapped dishes! The combination of the sweet, caramelized dates stuffed with Brussels sprouts paired with the crispy bacon and then topped with a balsamic reduction really brings this appetizer dish home for me! I love that this dish is simple, yet elegant enough to serve at a holiday party. 

Bacon wrapped Brussel sprout with balsamic glaze

Ingredients you will need for these stuffed brussels sprouts with bacon and balsamic

  • Brussels Sprouts- Fresh and in season is always best!

  • Large Dates- Pitted and sliced open on one side. 

  • Bacon- Cut into 5-inch strips.

  • Salt and pepper- Just a dash 

  • Balsamic Vinegar- Always shoot for a high quality balsamic. 

  • Coconut Sugar

How to pit medjool dates

To prepare the dates for stuffing, you’ll first need to pit them. I prefer using dates with pits as they tend to be softer and juicier. Simply make a small incision along the length of the date using a paring knife and remove the pit. Your dates are now ready to be stuffed!

How to store and reheat these stuffed dates appetizer

Serve hot- Right out of the oven, plate them and serve warm. 

Refrigerator- Any leftovers can be stored in an airtight container in the fridge for 1-2 days. 

Reheat- Place 350-degree oven for about 10 minutes to reheat.

Try these other Fall inspired recipes I know you'll love!

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Have you tried these stuffed dates yet? Leave a rating and comment below!

Bacon wrapped Brussel sprout with balsamic glaze

Brussels Sprouts Stuffed Bacon-Wrapped Dates

tinhateats
Bacon-wrapped dishes are always a crowd-pleaser, and these Brussels sprout-stuffed bacon-wrapped dates with balsamic reduction are no exception. The sweet, caramelized dates and earthy Brussels sprouts, wrapped in crispy bacon and drizzled with tangy balsamic glaze, create a truly indulgent and satisfying appetizer.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 20 Stuffed Dates

Ingredients
  

  • 20 Medjool dates pitted
  • 5-6 Brussel Sprouts quartered
  • 12 oz Bacon strips sliced into 5–6-inch strips
  • 1 pinch Salt
  • 1 pinch Pepper

Balsamic Glaze

  • 3/4 cup Balsamic vinegar
  • 1/4 cup Coconut sugar

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, set aside.
  • Quarter Brussel sprouts and season with a pinch of salt and pepper. Stuff dates with quartered Brussel sprouts.
  • Take a 5-inch strip of bacon and wrap it around the date placing seam side down on a sheet pan.
  • Place in oven uncovered for 20-25 minutes or until bacon is cooked through and slightly crispy.

Balsamic Reduction

  • While the stuffed dates are cooking, to a stockpot add 3/4 cup balsamic vinegar and 1/4 cup coconut sugar. Turn to medium low and simmer until reduced by a little more than half. Drizzle over the stuffed dates and enjoy!
Keyword Bacon, balsamic glaze, Brussel sprouts, Dates, Stuffed dates
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
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2 Responses

  1. My mistake – unfortunately when I doubled the recipe on the print recipe function it doesn’t change the 270g of flour to 540g. So my cookies turned out very sad but the flavor was fantastic! I’m going to retry them again tomorrow.

    Reply

    1. Hi Miranda, thanks for bringing that to my attention, I will see if I can move the grams over to cups measurements in order for them to properly double. Were you making cookies or muffins? This recipe for pumpkin muffins you commented on uses 210grams, but my chocolate chip cookies recipe uses 270 grams.

      Reply

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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