The bacon-wrapped flavor nuggets are a simple, unique and delicious way to turn the wrongfully despised Brussels Sprout into a flavor bomb that is sure to be a crowd pleaser.

Opinion: Brussels Sprouts get a bad wrap. The cruciferous vegetable that is part of the same family as cabbage, kale, and collard greens is known for its pungent flavor that comes from a chemical called glucosinolate. Like other vegetables in the family, glucosinolate contains sulfur and that is likely the reason why so many people have an aversion to the cute little cabbage-like bud. The strong, sometimes bitter flavor that Brussels Sprouts can produce is not good eats but it isn’t the vegetable’s fault. The blame is on us.

Before we go any further, I know what some of you are thinking. I know, a lot of people say “brussel sprouts” without the S on Brussel. Well, the proper way is actually Brussels Sprouts and that’s how I say it. You do you and we call all be friends. Okay, moving on.

Like cabbage, Brussels Sprouts are very finicky and the way you cook them will make all the difference in the world. I’m sure that many of you have memories of your parents boiling the life out of a pot of cabbage only to have the house smell as if someone set off a stink bomb. Brussels Sprouts are no different. Both cabbage and Brussels Sprouts can produce extremely flavorful dishes if you know how to cook them. When boiling these potentially volatile veggies, dropping them into boiling water is the way to go. However, to extract only the good flavors, the dip in the pool should be brief. While this results in a firmer, crispier texture, the end result is an aromatic and somewhat sweet dish that pairs very well with a wide variety of flavors.

The other option for cooking Brussels Sprouts, just like cabbage, is low and slow. Think cabbage rolls. Lower heat combined with some form of fat and spices produces a dish that’s complex in flavor and void of the pungent, sulfur-like twang. That said, we’re all about adding some smoke to the mix so cooking Brussels Sprouts low and slow seemed like a match made in heaven.

Since we need to introduce some fat to the party, what better choice than some good old hardwood smoked bacon? Bacon makes everything better. Am I right? You can go with whatever type of bacon you like and a lot of that will depend on the type of seasonings you’re using. Speaking of seasonings, that’s the beauty of this dish. It has literally three main ingredients. Brussels Sprouts, bacon, and the seasoning of your choice. If you lean towards something like a good rib rub, some Applewood smoked bacon would pair well. For something spicy, something like Hickory would be a good choice. You can experiment with different types of bacon and seasonings to see what you like the most.

Whatever spices you go with and whatever type of bacon you prefer, there’s one thing you need to make sure that this recipe is next-level. Fresh Brussels Sprouts. I know. Frozen sprouts are quick and easy to make. You can even buy them in a microwavable bag and have them ready to serve in less than five minutes but we’re making delicious, smoked dishes here. That means low and slow. If you try to use frozen/thawed sprouts in this dish, you’re going to end up with a pile of mush that tastes like rotten metal. Just sayin’. Besides, fresh sprouts are cheap and super easy to prep.

So, grab yourself a bag of fresh Brussels Sprouts from your grocer, or better yet, pick some up for your local farmer’s market. To prepare the sprouts for the smoker, cut off the stem end just high enough to remove any tough, dry pieces and remove any loose, wilted leaves. Toss them in a bowl of cold water and add a tablespoon of salt. Set them aside and let the sprouts soak for 15-20 minutes but no more than thirty. Toss some toothpicks in the bowl as well to soak. Just enough that you have one for each sprout.

All you have to do now is get your bacon ready and get your sprouts wrapped. Cut the bacon in half and arrange the pieces on a sheet pan lined with parchment or wax paper. Liberally season the bacon with the spice blend or rub of your choice and let the bacon sit for a few minutes until the spices have had a chance to set up on the meat. If you’re looking for a ton of spice flavor, feel free to flip the bacon and season both sides. We used Derek Wolf’s Nashville Hot for this batch and one side was plenty. They were very spicy but oh, so delicious.