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.

THE INGREDIENTS

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.

GARLIC CONFIT DIP

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.

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Print Recipe

Bacon Wrapped Brussel Sprouts with Garlic Confit Dip

Bacon wrapped brussel sprouts season with rosemary, salt and pepper and smoked until tender and crispy served with a creamy roasted garlic confit dipping sauce.

Prep Time10 minutes mins

Cook Time2 hours hrs

Course: Appetizer

Cuisine: American

Keyword: appetizer, bacon, brussel sprouts, garlic confit, party food, quick, smoker

Ingredients

• 15-20 brussel sprouts
• 20 slices of bacon
• salt and pepper
• rosemary
• olive oil
• skewers or tooth picks

Garlic Confit Dip

• 3 bulbs garlic, peeled
• olive oil
• rosemary
• salt and pepper
• 1/3 cup plain yogurt
• 1/3 cup mayonnaise
• 1 tsp lemon juice
• 1 tbsp honey

Instructions

• Preheat smoker to 300 degrees F or oven to 325 degrees F.
• Cut the ends off each brussel sprout and cut in half length wise. Wrap each in 1 piece of bacon cut in half, secure with toothpick and repeat. Line on a tray and season with olive oil, salt, pepper and chopped rosemary.
• Cook for 2 hours on smoker or 1 hour in the oven, checking until the bacon is nice and crispy. Flip halfway to ensure even doneness on the bacon.
• Garlic Confit Dip: submerge the peeled garlic cloves in olive oil in an oven safe dish. Add a sprig of rosemary or fresh herbs, some peppercorns and a pinch of salt. Cover with foil, bake for 2 hours until golden and tender. Let cool. Use a fork to press on the cloves and break them up into a smooth consistency. Combine with the remaining ingredients, season and taste. Refrigerate until ready to use.