These Brown Sugar Bacon Brussels Sprout Bites are a mouthful to say and a happy little mouthful to eat! Tender Brussels sprouts are lovingly wrapped in a layer of thick cut peppered bacon, dipped in a deliciously sweet brown sugar rub, and slow roasted on your grill until everything is a toasty, caramelized medley of sprout heaven. We can claim that they’re healthy too, right? I mean, there is definitely green stuff in there!
I created this recipe with the upcoming holiday season in mind. My family is always looking for a fun new way to do our appetizers while waiting for the main event, and I thought these one bite delights would hit the spot. Brown Sugar Bacon Brussels Sprout Bites will definitely be a hit on our holiday table! I used extra long toothpicks to secure the bacon and act as the perfect little handle for easy serving.
PRO-TIP: Anytime you use wooden skewers or toothpicks on the grill, soak them in water for a couple of hours before grilling. The wood will absorb some of the water and help the toothpicks from scorching and burning while grilling. Also, don’t use those colored toothpicks. The dye will leech into your food!
MY LATEST VIDEOSThese tasty Brown Sugar Brussels Sprout Bites were created with indirect grilling in mind. Either use a smoker that was created for indirect cooking (like a pellet grill, ceramic grill, or other smoker) or arrange your charcoal into two zones in your grill, hot coals on one side and no coals on the other side. The no coals side will provide you indirect heat. Indirect cooking is very important for these bites because of the high sugar content in the rub and the fat in the bacon. If the heat gets too high right on the brown sugar rubbed bacon, you will likely have flare ups and burned bacon.
Something I feel obligated to mention… I used my Homemade Smoked Bacon (the peppered version) for this recipe. I cannot emphasize the magic of homemade bacon with the words provided to me by the English language. It is unbelievable. You’ve got time before the holidays to give it a try, I would seriously recommend it! If you want to use store bought, go right ahead. Just make sure you get fairly thick sliced bacon, you need enough time for the Brussels sprouts to cook through before the bacon gets too done.
Final Note: I always have a batch of the Best Sweet Rub on hand. It is my go to seasoning blend and perfect for everything from chicken to pork to veggies. Or in this case, pork AND veggies! You can find (and bookmark or pin) that recipe HERE. You’ll need it!
I’m lucky enough to be a contributor to Food Network’s Let’s Pull Up a Chair round-up and this week it is all about the sprouts! Take a minute and see what other tasty Brussels sprout concoctions my fellow bloggers have created this week! Also, there is an amazing Pinterest board where you can find all of the recipes for each theme week. Go give that a follow too!
Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
The Fed Up Foodie: Beef and Brussels Sprouts Stew
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind “Full” Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Pinch My Salt: Steamed Brussels Sprouts with Dilly Dip
Devour: Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie’s Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad
FN Dish: 7 Recipes That Will Make Literally Anyone a Brussels Sprout Believer
Brown Sugar Bacon Brussels Sprout Bites
Ingredients
- 1 pound uniformly sized Brussels sprouts ends trimmed and yellowing leaves removed
- 1/2 pound peppered bacon thick sliced, cut in half
- 2 Tablespoons sweet rub http://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
- 1 Tablespoon brown sugar
- long wooden toothpicks
Instructions
- A couple of hours before you start cooking, soak your wooden toothpicks in a shallow dish of water. When you are ready to cook, preheat your grill for indirect cooking for 300 degrees F.
- While your grill preheats, start preparing your Brussels sprouts. It is pretty important to get sprouts that are fairly uniform in size so they cook evenly on the grill. Trim the stem and remove any excess or wilted leaves.
- Wrap each sprout in a half slice of bacon and secure with a soaked toothpick.
- In a small bowl, combine the Sweet Rub and the brown sugar. Dip each Brussels sprout bite in the rub mixture, covering all sides.
- Place for Brussels sprout bites on the grill grates over indirect heat, close the lid and cook for 45 minutes to an hour. Turn the bites as needed to ensure even cooking and to prevent any of the sugar from burning. The bites are done when the bacon is evenly crisped and browned and the sprouts are tender. Serve warm.
I love this recipe! I must make soon. However, I’ll have to adapt for apartment living and use my oven. 😉
These are totally adaptable for the oven! Just make sure you put them on a foil or parchment lined baking sheet, the brown sugar in the rub can get really sticky.
Brussels sprouts and bacon? Sign me up!
The best combo ever!
I love Brussel sprouts! This looks awesome!
Thanks Megan! We love them too!
great flavor combination! Also, good to know about recommended time for soaking toothpicks, have tried before but not long enough since they scorched (for wood chips), thank you!
I think bacon goes with everything! And yes, soaking the toothpicks is key.
Made these last night on my new Traeger and they were amazing!!
Thanks Becca!! I’m so glad you liked the recipe!!
Thank you for such a tasty recipe. I have an unusual request. I’m a book cover designer and I love the font on the picture here that says “Brown Sugar and Bacon” and I need to know the name of that font. Could you, please, put me in touch with the designer? Thank you very much in advance.
Hi Iva- The name of the font is Allura, and I designed the image using Canva.com. Thanks!
Hi there!!! Would like to try these but in our smoker. Any recommendations to adapt this recipe??
Hey Marissa- you can absolutely cook these on the smoker! There aren’t really any necessary adaptations, since you’re cooking over indirect heat just like in the recipe. The recipe calls for 300 degrees, so if you can’t get your grill that hot, just plan some extra time for them to cook all the way through.
I made these for the first time this weekend. Big hot around my house. The kids loved them. Super easy and sooooo delishious.
So happy everyone liked them! Thanks so much for coming back and leaving a review!!
Have you ever heard of Pesole before? I had heard of it, but didn’t really know what it was. I knew it as a Mexican soup with hominy in it. But I also didn’t really know what hominy was. Apparently I am a sheltered food blogger.
I actually have but I’ve never tried it!