Bacon Wrapped Brussel Sprouts served with creamy garlic confit dip. These dynamite dippers make for an amazing appetizer or snack that’s quick to assemble with just a few ingredients and are loaded with flavour. Smoked until the bacon is crispy on the outside and brushed with fresh rosemary, everyone will want to get their hands on them. Perfect for the holiday season or game day, serve them up with creamy garlic confit for the most amazing dipping sauce.
This recipe has turned out to be one of my favourite appetizers to bring to holiday dinners. It really highlights flavours and ingredients that we love and notice more this time of year. With the earthy brussel sprouts and rosemary it makes it feel comforting and paired with some crispy bacon and the garlic confit it adds a warming element to the dish. I originally planned to post it for Canadian thanksgiving as the app everyone NEEDS to bring but unfortunately did not have time with the kiddos and busy busy house it got the best of me. I did however manage to make it twice for 2 different thanksgiving dinners and it was a huge HIT! SO, I will sell it as the perfect game-day snack or app or it works as well for Christmas which is not too far away to start planning for. Either way, its a must make this year.
Since I have a smoker, I put it to good use and popped these guys on the smoker for 2 hours at 300 degrees F. They work just as well in the oven but only cook them for about 1 hour. Basically until the bacon is fully cooked and reached the crispiness level you’re looking for. What’s great is that you can easily reheat these if transporting by popping them back in the oven or even the microwave really quick until its warm again.
It’s best to eyeball the brussel sprouts based on the amount of mouths you’ll be feeding. 1 sprout is cut in half and will yield 2 bites. And 1 slice of bacon cut in half will be needed per sprout. I used 1 full pack of bacon plus a few extra strips from an open pack and about 14 brussel sprouts. All you need to do is cut the ends off each sprout and cut them in half, next cut the bacon in half, have some salt, pepper, olive oil and chopped rosemary handy. Wrap each brussel sprout in the bacon, secure with a toothpick and line them on a tray. Drizzle the olive oil overtop and season with salt, pepper and rosemary. Keep refrigerated until ready to cook if making ahead.
To make garlic confit you need to submerge the cloves in oil, this will help them from drying out and hardening. At this point you can enhance the flavours of the oil by adding some fresh herbs and spices if you desire, cover with foil and bake until the garlic becomes really really soft. It should take about 2 hours. To know if its ready, pull 1 clove out and smash it with a fork. It should melt almost like butter and “smoosh” very easily. If not continue to cook until it does. Once the garlic is nice and soft, smash it all in a bowl with a fork sort of like if you were smashing an avocado. Conbine the garlic with the yogurt, mayonnaise, squeeze of lemon, salt and pepper and a touch of the cooking oil. Mix well until its creamy.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.