Smoky Brussels Sprouts with Crispy Bacon

Transform your side dish game with incredibly flavorful Smoked Brussels Sprouts with Bacon! This easy recipe lets you harness the power of your smoker to create a dish that’s far from the bland, bitter sprouts of old. Infused with smoky goodness and crispy bacon bits, these Brussels sprouts are guaranteed to impress even the pickiest eaters. Join me, Chef Jenn, as I guide you through every step to achieve perfectly tender-crisp, irresistibly delicious smoked Brussels sprouts every single time!

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Imagine a side dish bursting with savory notes, a subtle sweetness from the smoke, and delightful crunch from bacon – that’s exactly what you get with these Smoked Brussels Sprouts with Bacon. This isn’t just a side; it’s a culinary experience that elevates a humble vegetable into a star. Forget any preconceived notions about bitter or mushy Brussels sprouts; when smoked to perfection, they become tender on the inside with slightly caramelized edges, retaining a delightful crispness.

Modern Brussels sprouts varieties have largely shed their notoriously bitter reputation. However, the true magic happens when they meet the smoker. The gentle, consistent heat of a Traeger pellet grill makes overcooking them incredibly difficult, ensuring a tender-crisp texture every time. Beyond the ideal texture, the smoke imbues them with an incredible depth of flavor that roasting or sautéing simply can’t replicate. And let’s be honest, everything is better with bacon, especially when it comes to complementing the earthy notes of Brussels sprouts. This pairing is a match made in culinary heaven, creating a harmonious blend of salty, savory, and smoky tastes that will have everyone asking for more.

Why Smoked Brussels Sprouts Are a Game Changer

Smoking Brussels sprouts isn’t just another cooking method; it’s a transformative process that unlocks a whole new dimension of flavor. Unlike boiling or steaming, which can often leave sprouts watery and bland, smoking introduces a complex depth that is both earthy and subtly sweet. The low and slow cooking process on a pellet grill tenderizes the sprouts without turning them mushy, creating a beautiful contrast with the crispy bacon. The delicate smoke flavor penetrates each little sprout, turning a sometimes-maligned vegetable into an irresistible, sought-after side dish. This method is particularly forgiving, making it perfect for both seasoned pitmasters and newcomers to the smoking world.

Essential Tools & Ingredients for Smoked Brussels Sprouts

To embark on this delicious smoking adventure, you’ll need a few key pieces of equipment and fresh, quality ingredients. The beauty of this recipe lies in its simplicity, requiring minimal fuss for maximum flavor impact.

• Traeger Pellet Smoker: While any pellet grill can work, a Traeger ensures consistent heat and smoke production, which is crucial for perfect results. Its “set it and forget it” nature makes smoking a breeze.
• Quality Wood Pellets: The type of pellets you use will directly influence the smoky flavor profile. We’ll dive into specific recommendations shortly.
• Recyclable Foil Pan or Grill Basket: Brussels sprouts are too small to be placed directly on the grill grates. A pan or basket is essential to contain them and allow smoke circulation.
• Fresh Brussels Sprouts: The star of our dish! Look for firm, vibrant green sprouts. Freshness is key to avoiding bitterness.
• Bacon: Choose a good quality bacon, thick-cut if you prefer more substantial pieces, as it will add both flavor and texture.
• Salt and Pepper: Simple seasonings are all you need when working with such naturally flavorful ingredients and the power of smoke.

Choosing the Right Pellets for Your Smoked Brussels Sprouts

The type of wood pellets you choose is paramount to the final flavor of your smoked Brussels sprouts. Each wood imparts a unique aromatic quality, and selecting the right one can elevate your dish from good to unforgettable. While this smoked vegetable recipe is versatile enough to handle various pellet types, my personal favorite, and a strong recommendation for this particular recipe, is applewood pellets.

Applewood is known for its mild, slightly sweet, and fruity smoke flavor. This subtle sweetness beautifully complements the savory bacon and helps to temper any lingering earthy notes from the Brussels sprouts, creating a balanced and delightful taste profile. It’s a fantastic choice for vegetables and pork, making it a natural fit for this dish.

However, don’t limit yourself to just applewood! Other excellent choices include:

• Cherrywood: Similar to applewood but with a slightly richer, fruitier flavor and a beautiful reddish hue it can impart to foods. It pairs wonderfully with bacon and adds a pleasant complexity.
• Pecanwood: Offers a nutty, robust flavor that’s slightly stronger than apple or cherry but still mild enough not to overpower the sprouts. Great for a deeper smoke essence.
• Hickory: If you prefer a more traditional, stronger smoke flavor, hickory is a classic choice for bacon and vegetables. Use it sparingly if you’re new to smoking or prefer a milder taste.
• Oak: A medium-strength smoke that’s quite versatile. It provides a good smoky backbone without being too aggressive, allowing the natural flavors to shine through.

Experimentation is part of the fun of smoking! If you have a favorite pellet blend you enjoy with other meats or vegetables, feel free to try it. Just remember to consider the strength of the smoke and how it will interact with the delicate flavors of Brussels sprouts and the richness of bacon.

Mastering Vegetable Smoking on Your Traeger

Smoking small vegetables like Brussels sprouts requires a bit of technique to ensure even cooking and proper smoke penetration. You can’t simply scatter them on the grill grates, as they would inevitably fall through, creating a messy situation and losing your delicious sprouts. The solution lies in choosing the right cooking vessel:

Your best bet is to invest in a quality grill basket. These are typically shallow, heavy-duty pans made of stainless steel or cast iron, featuring numerous perforations. These holes are critical as they allow the smoke to circulate freely around the vegetables, imparting that desired smoky flavor while keeping them securely contained. Look for a non-stick option for easier cleaning.

Alternatively, recyclable foil pans are an excellent and convenient option. They are readily available, inexpensive, and make cleanup incredibly simple – just toss them when you’re done! When using a foil pan, it’s crucial to poke several holes in the bottom and sides. This ensures proper airflow, allowing the smoke and heat to circulate effectively around the Brussels sprouts. Without these perforations, the pan can act as a barrier, preventing the smoke from reaching your vegetables adequately and leading to uneven cooking.

Whether you choose a dedicated grill basket or a modified foil pan, the goal is the same: maximize smoke exposure while preventing your precious sprouts from falling into the firebox. Prepare your chosen vessel before you start cooking.

How To Smoke Brussels Sprouts with Bacon: A Step-by-Step Guide

Follow these simple steps to create perfectly smoked Brussels sprouts with bacon:

1. Preheat Your Smoker: Begin by preheating your Traeger or pellet smoker according to the manufacturer’s instructions. Set the temperature to 180°F (82°C). This initial low temperature is key for maximizing smoke absorption, infusing the sprouts with a deep, rich smoky flavor.
2. Prepare Bacon and Sprouts: While the smoker preheats, clean your Brussels sprouts thoroughly (see detailed cleaning instructions below). Once cleaned, chop your bacon into small pieces. Pan-fry the bacon in a skillet for a few minutes until it just starts to crisp up but isn’t fully rendered. You want it cooked enough to release some fat but still pliable. Remove the bacon and set aside, reserving about 2 tablespoons of the delicious bacon fat. In a large bowl, toss the cleaned and halved Brussels sprouts with the reserved bacon fat, salt, and freshly ground black pepper until they are evenly coated.
3. Initial Smoke Phase: Arrange the seasoned Brussels sprouts in a single layer on your chosen grill pan or perforated foil pan. Ensure they are not overcrowded to allow for even smoke exposure. Place the pan on the smoker grates and smoke at 180°F (82°C) for approximately 30 minutes. This “low and slow” smoke bath is crucial for developing that deep, irresistible smoky flavor.
4. Increase Heat and Finish Cooking: After the initial smoke, increase the smoker’s temperature to 250°F (121°C). Continue to cook the Brussels sprouts for an additional 40-60 minutes, or until they reach your desired tender-crisp texture. They should be fork-tender but still have a slight bite and beautifully caramelized edges. Midway through this cooking phase, give the sprouts a good toss to ensure even cooking and browning. Once cooked, stir in the pre-cooked crispy bacon bits.
5. Serve Hot: Transfer the Smoked Brussels Sprouts with Bacon to a serving dish and enjoy immediately while hot. The combination of smoky, tender sprouts and crispy bacon is truly unforgettable!

Essential Guide: How To Clean Brussels Sprouts Properly

Properly cleaning Brussels sprouts is a vital step often overlooked, but it significantly impacts their taste and texture. Brussels sprouts are like miniature cabbages, with many tightly packed layers of leaves, which can sometimes harbor dirt, small insects, or older, tougher outer leaves. A thorough cleaning ensures a delicious and enjoyable eating experience. Here’s how to do it effectively:

1. Trim the Stem End: Using a small, sharp knife, carefully cut away about 1/8-inch from the bottom of the stem end of each sprout. This removes any tough, discolored, or dried-out parts of the stem, which can be woody and bitter.
2. Peel Outer Leaves: Begin peeling away any loose, yellowed, damaged, or visibly dirty outer leaves. Inspect closely as you peel, keeping an eye out for tiny insects or imperfections between the layers. This step is crucial for removing any potential bitterness that might reside in older outer leaves.
3. Inspect for Bugs and Discard if Necessary: If you notice tiny black or grey specks nestled between the leaves, these are often small bugs. You can try to peel or cut away a bit more of the sprout to remove them. However, if a sprout appears too buggy or damaged, it’s best to discard it entirely into your compost pile. Your goal is clean, fresh, and appealing sprouts.
4. Halve Larger Sprouts for Even Cooking: Once cleaned, cut any larger Brussels sprouts in half through the stem. This ensures that all the sprouts are roughly the same size, promoting even cooking. Uniformity in size is critical when smoking to prevent smaller sprouts from overcooking while larger ones remain undercooked. Smaller sprouts can be left whole if preferred, but cutting them in half exposes more surface area to the smoke and bacon fat, enhancing flavor and caramelization.

After cleaning, give your sprouts a final rinse under cold water and pat them thoroughly dry with paper towels before seasoning. Excess moisture can steam the sprouts rather than allowing them to caramelize and absorb smoke effectively.

Chef Jenn’s Expert Tips for Perfect Smoked Brussels Sprouts

To ensure your Smoked Brussels Sprouts with Bacon are nothing short of spectacular, keep these expert tips in mind:

• Select the Best Sprouts: When choosing Brussels sprouts at the grocery store or farmer’s market, look for ones that are firm, bright green, and have tight, closed leaves at the stem end. These characteristics indicate freshness and mean they are less likely to be buggy or overly bitter. Avoid sprouts with yellowing leaves or soft spots.
• Uniformity for Even Cooking: Prioritize sprouts that are roughly the same size. If you have a mix of very large and very small sprouts, cut the larger ones in half or even quarter them to match the size of the smaller ones. This ensures consistent cooking, so every bite is perfectly tender-crisp.
• Fresh is Best: This recipe is specifically designed for fresh Brussels sprouts. Frozen sprouts tend to be too watery and will become mushy when smoked, failing to achieve that desirable tender-crisp texture. Stick to fresh for optimal results.
• Flavor Variations: Don’t be afraid to customize! Elevate the bacon flavor by using peppered bacon for an extra kick. For those who enjoy a bit of heat, a pinch of red pepper flakes tossed with the sprouts before smoking will add a delightful warmth. You could also experiment with a drizzle of maple syrup or balsamic glaze after smoking for a sweet and tangy finish.
• Adjust Tenderness to Your Liking: The cooking times provided are a guideline. Brussels sprouts can vary in density, and personal preference for tenderness differs. If you prefer your sprouts very tender, don’t hesitate to cook them a bit longer at the 250°F stage. Just keep an eye on them to prevent burning and ensure they don’t become completely soft. The goal is tender with a slight char and crispness.
• Don’t Overcrowd the Pan: Ensure your Brussels sprouts are laid out in a single layer in your grill basket or foil pan. Overcrowding will steam them instead of allowing the smoke and heat to circulate properly, resulting in less flavorful and less crispy sprouts. If necessary, use two pans.

What To Serve With Smoked Brussels Sprouts

Smoked Brussels Sprouts with Bacon are incredibly versatile and pair beautifully with a wide array of main courses. They’re particularly fantastic for utilizing extra space on your smoker during longer cooks, making them a perfect complement to any smoked protein. If you find the combined smoke flavor too intense, they also shine alongside non-smoked dishes.

Here are some delicious pairing ideas:

• Smoked Meats: They are a natural fit for any smoked main course, such as smoked beef brisket, pulled pork, smoked chicken (like these Smoked Chicken Thighs), or smoked ribs. The flavors enhance each other perfectly.
• Roast Dinners: Serve them with a classic roasted chicken, turkey, or a tender pot roast for a comforting and hearty meal.
• Grilled Favorites: Pair them with grilled steaks, pork chops, or even grilled salmon for a balanced and flavorful plate.
• Seafood: The rich, smoky bacon surprisingly complements lighter proteins like seafood. Try them with Garlic Shrimp Scampi or pan-seared scallops.
• Chicken Dishes: Excellent alongside everyday chicken meals such as Oven-Baked Chicken Thighs with Creamy Onion Gravy or even a simple rotisserie chicken.
• Vegetarian Options: For a meatless meal, these sprouts make a hearty side for dishes like creamy polenta, mushroom risotto, or a robust lentil soup (if you omit the bacon or use a plant-based alternative).

Their delightful smoky, savory profile makes them a welcome addition to almost any dinner plate, adding both flavor and a touch of sophistication.

Frequently Asked Questions About Smoking Brussels Sprouts

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Visual Guide: Step-by-Step Process for Smoked Brussels Sprouts with Bacon

Average Rating: 4.86 from 7 votes

Smoked Brussels Sprouts with Bacon

A kiss of smoke pairs so well with these Smoked Brussels Sprouts with Bacon, turning them into an irresistible side dish that’s packed with flavor!

Course: Side Dish

Cuisine: American

Keyword: bacon, brussels sprouts, smoked, smoker, vegetables

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 4 servings

Calories: 58 kcal

Equipment

• Traeger pellet smoker
• Grill basket or aluminum foil pan

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 4 slices bacon, chopped
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Pan fry the chopped bacon until it is just starting to get crispy. Remove the bacon and reserve 2 tbsp of the bacon fat.
2. Toss the cleaned and halved Brussels sprouts with the pre-cooked bacon, reserved bacon fat, salt, and pepper until well coated.
3. Lay the prepared sprouts out on your grill pan or perforated foil pan in a single layer, ensuring they are not overcrowded.
4. Set your smoker to 180°F (82°C) and smoke the sprouts for 30 minutes to infuse them with a robust smoky flavor.
5. Turn the heat up to 250°F (121°C) and cook for an additional 40-60 minutes, or until the sprouts are tender-crisp with slightly caramelized edges. Toss them halfway through this cooking time for even results.
6. Serve hot and enjoy the incredible flavor!

Nutrition

Serving: 0.5 cup | Calories: 58 kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 321mg | Potassium: 443mg | Fiber: 4g | Sugar: 2g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

A Note on Nutritional Information: Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Explore More Delicious Recipes!

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• Air Fryer Sweet Potatoes – A quick and easy way to enjoy perfectly cooked sweet potatoes.
• Old Fashioned Ham Salad – A classic, comforting recipe perfect for sandwiches or appetizers.
• Mango Habanero Salsa – A vibrant and spicy salsa that brings tropical heat to any dish.
• Chicken Marsala Meatballs – A creative twist on a classic, perfect for a cozy dinner.