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.
Wrap and smoke
At this point, it’s time to fire up the smoker. Since we went with Nashville Hot, I chose good old Bear Mountain Hickory pellets to smoke my sprouts. and we’re going with a temp of 250°.
Wrap each sprout with one piece of bacon and use a soaked toothpick to hold your flavor bomb together. You can go seasoning inside or outside. Your call but I found that having it on the outside produces a more candied texture on the bacon and that’s a very good thing. You can run a toothpick just through the bacon or all the way through the entire sprout which is what I did. If you go with the latter, you may want to grab a hand towel to help get the pick through the dense flesh of the sprout.
That’s it! If your smoker is up to temp, throw your sprouts on the cooler side of the grates and close the lid. You’re going to let these ride for thirty minutes and then, flip them for another thirty minutes in the smoke. What you do next is really a matter of seasoning a personal preference. If you don’t plan on adding any sauce, you can turn the heat up to 325°and let them cook for another 15 minutes or until the bacon is just the way you like it.
If you’re going the sauce route, leave the temperature where it is and glaze your sprouts now. Let them cook for 15 minutes. Now, give them a flip and add another coat of sauce or glaze. Fifteen more minutes and your sprouts should be ready to go. Since this batch turned out spicier than I expected, I offset some of the heat with a little sweet BBQ sauce but the possibilities are endless. I think for my next batch, I’m going to take a bit of an Asian twist with some dark brown sugar, Korean Red Pepper, and a mixture of Gochujang and Sweet Tai Chili Sauce.
This dish is sure to be a crowd pleaser and it’s a delicious and unique way to get your greens. Whether you’re making it as a side or a spotlight appetizer, these Brussels Sprouts are easy to make, inexpensive, and crazy versatile. If you decide to mix it up, let us know in the comments what you did. I’d love to hear your take on the underrated, underserved, and absolutely scrumptious Brussels Sprout. Until next time, stay smokey.
Recipe Card
Smoked Bacon Wrapped Brussels Sprouts
Description
A simple but versatile take on Brussels Sprouts that’s bursting with flavor and so simple to make. Wrapped with bacon and seasoned with your favorite rub or spice blend, these flavor bombs are sure to be a hit and forever change the way you look at Brussels Sprouts.
What you need
Instructions
-
Prep your sprouts
Start by cutting off the dry, tough stem end of your sprouts and remove any wilted, loose leaves. Move the sprouts to a bowl of cold water and add 1 Tbsp of salt. Let them soak for 15 minutes but no longer than 30. While you’re at it, take enough toothpicks for all of your sprouts and toss them in a bowl of water to soak before you throw them on the smoker.
This recipe really needs fresh Brussels Sprouts. Using frozen could work but you'll end up with a mushy dish that will likely be bitter. -
Prep the bacon
For the bacon, you’ll need half as many full slices as you have Brussels Sprouts. Cut the bacon into half pieces and lay them out on a sheet pan lined with parchment, wax paper, or foil.
Now would be a good time to get the smoker started. Set your favorite smoke machine to 250°so it can get to temp while we wrap our flavor bombs. -
Season
Next, take your favorite spice mix, rib rub, or homemade seasoning and liberally cover one side of the bacon slices.
-
Wrap your sprouts
Take your Brussels Sprouts out of the water and let them drain for a few minutes in a mesh strainer or colander. Don’t worry about removing all of the water. The extra moisture will help them steam while they smoke.
Next, wrap each Brussels Sprout with a half slice of bacon and secure the wrap with a toothpick. You can simply pin the bacon together or do what I did and run the toothpick all the way through the sprout. If you choose the latter, you may want to have a towel handy to help push the toothpick through as the sprouts are rather dense when they’re raw.
-
Smoke 'Em
Last but not least, toss your sprouts on the preheated smoker, close the lid, and walk away for an hour. If you like, you can flip the sprouts after the first thirty minutes.
If you aren't going to sauce your Brussels Sprouts, give them a look after one hour. You will want to cook them for another 15-30 minutes to get the sprouts to the desired tenderness. Keep an eye on your bacon to make sure it doesn't get too crispy and check your sprouts by poking one with a fork to test for tenderness. When they're ready, they'll be slightly firm but easily pierced with a fork. -
Sauce (Optional)
This is 100% optional but it will bring a lot of flavor to the party. If you went with a savory seasoning on your sprouts, a simple garlic butter would make a superb baste for your dish. While you’re smoking the sprouts, toss a saucepan with butter and minced garlic on the grates to heat up. After an hour, baste your sprouts at the 60 and 75-minute marks. Finish on the place with a little more garlic butter if you like.
If you’re going for a BBQ flavor, baste your sprouts with your favorite sauce around the 75-minute mark and let them ride another 15 minutes. Take the sprouts off and let them rest for 5-10 minutes to allow the sauce to set. Remove the toothpicks and throw them in a bowl to serve as a side or leave the picks in and serve them on a platter as finger food.
You can do an Asian twist by seasoning with Korean red pepper or other spice and glazing the sprouts with something like Sweet Tai Chili sauce or even Gochujang if you like a lot of heat. I used Nashville Hot on my first batch and they were delicious but they were a bit too hot. I glazed them with a sweet and tangy BBQ to offset some of the heat.
