Bacon Wrapped Brussels Sprouts

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Why not wrap brussels sprouts in bacon and smoke them if you’re going to eat them?

These tasty nuggets are simple to prepare and delicious! The salty bacon complements the sweet nuttiness of the brussels sprouts. Serve with a lemon garlic dipping sauce, and you’ve got yourself a winning side dish.

How to make bacon wrapped brussels sprouts 

Bacon Wrapped Brussels Sprouts

Preheat your smoker to 225 degrees Fahrenheit. For this smoke, I used my Traeger Timberline 1300 with Bear Mountain cherry pellets.

You can prepare them in the oven if you don’t have a smoker.

Fresh brussels sprouts that are beautiful and green are preferred. Any that are becoming yellow should be avoided.

Wash the sprouts and remove the tips. The hard piece that was linked to the stem is removed by cutting off the top, allowing the sprout to lie flat.

Wrap half a piece of bacon around the brussels sprout. To keep the bacon in place, I poke a toothpick directly through the sprout.

Use thin-cut bacon since it is simpler to wrap around the sprout and also renders well and becomes beautiful and crispy.

Each brussels sprout should have its own season. For this, I used our Honey Garlic rub, which has a little note of sweetness in addition to the savory.

Place the wrapped brussels sprouts, seam side down, on a wire rack, and cook for 30 minutes in the smoker.

Increase the temperature of your smoker to 375F after 30 minutes. High heat is required to render the fat in the bacon and make it crispy. People, you don’t want soggy bacon!

Brush each sprout with maple syrup for 5 minutes before removing.

Make the dipping sauce while the sprouts are frying. Combine mayonnaise and sour cream, lemon juice, garlic powder, salt, and a pinch of cayenne pepper in a mixing bowl.

This is a bright sauce with garlic hints and just a touch of spice from the cayenne pepper. It complements the brussels sprouts well and completes the meal.

Brussels sprouts are a perfect side to serve with: 

  • Prime rib
  • Glazed ham
  • Smoked chicken
  • Ribeye steak

FAQs

Why do you soak Brussel sprouts before cooking?

Aside from bitterness, parboiling your sprouts may shorten cooking times by softening the leaves to tenderness (without turning them to mush) and allowing you to concentrate on precisely crispy and caramelized sprouts in less time in the oven, sauté pan, or on the grill.

Do you have to blanch Brussel sprouts before baking?

Blanching is optional, however it allows for a higher temperature roast to crisp up the edges. I blanched my Brussels sprouts briefly before shocking them with cold water. Toss the Brussels sprouts in a bowl with the olive oil, salt, and pepper until completely covered.

Why boil Brussel sprouts before roasting?

Unlike other vegetables, Brussels sprouts may be parboiled ahead of time (even a day ahead) to minimize roasting time without compromising texture. This means that the sprouts may be baked while the meat rests before slicing. The oven will be free for roasting if the main dish is grilled or pan-cooked.

How does Rachael Ray cook brussel sprouts?

Cook Brussels sprouts for 2 to 3 minutes to soften before adding broth. Bring broth to a boil, then cover and lower to a medium low heat. Cook for 10 minutes, or until the vegetables are soft. With a slotted spoon, transfer sprouts to a serving dish and top with fried bacon pieces.

Why are restaurant brussel sprouts better?

The combination of methods, searing and roasting, offers restaurant Brussel Sprouts an advantage over the poor homemade type. Eureka! Use a glass baking dish with high edges to avoid trapping moisture within the pan and causing the sprouts to steam rather than roast.

What takes the bitterness out of brussel sprouts?

2) Season with salt

However, we do know that salt reduces the bitterness of Brussels sprouts. It’s unclear how or why salt counteracts bitterness, but it does. Make careful to season the Brussels sprouts at the start of the cooking procedure. Before serving, season with a generous pinch of sea salt or kosher salt.

Should you cut brussel sprouts in half before cooking?

To roast, cut it in half.

Cut your Brussels sprouts in half to optimize the flat portions that obtain the most crispy surface area. If your Brussels sprouts are little, leave them whole (or quarter them if they are huge).

Why won’t my brussel sprouts get crispy?

Just make sure the brussel sprouts (and the pan) have enough fat to crisp them. 1 tablespoon olive oil per pound of brussel sprouts is a decent rule of thumb.

Should I cut Brussel sprouts in half before blanching?

Do both to ensure superb texture! Trim and halve your Brussels sprouts, then blanch and completely dry them before roasting at a high fire until the outside leaves begin to blacken. Crispiness is thwarted by moisture.

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