Bacon and Balsamic Smoked Brussels Sprouts

Choosing a main dish is often simple, but the right side can elevate the whole meal. Brussels sprouts have experienced a resurgence in recent years, and when prepared properly—especially smoked or slow-roasted—they deliver crisp, caramelized edges with tender, flavorful centers. This Bacon and Balsamic Smoked Brussels Sprouts recipe pairs smoky bacon and a bright touch of balsamic for a standout side that guests will remember.

These sprouts benefit from low-and-slow smoking to soak up smoke flavor, then a higher-heat finish to crisp the outer leaves. The result is a pleasing contrast of textures and a deep, savory profile with a hint of acidity from the balsamic. Below you’ll find straightforward instructions, timing guidance, ingredient details, and a few practical tips to help you serve perfect smoked Brussels sprouts every time.

How to Prepare Our Favorite Smoked Brussels Sprouts Recipe

This recipe is easy to follow and works well alongside any smoked or grilled protein. The key is timing—start the smoker early and coordinate cooking so the sprouts finish hot and crispy when your main course is ready.

Preheat your smoker!

Read the entire recipe once to confirm you have all ingredients and equipment, then start the smoker. For the initial stage this recipe uses a low temperature of 200°F to maximize smoke absorption and gently render bacon fat. If you use a pellet grill the temperature will be steady; on a stick burner or charcoal smoker allow extra time so the pit stabilizes at the target temperature. If you need to run a slightly higher temperature, reduce the time and check the sprouts more frequently.

Prep the Brussels sprouts

Wash the sprouts and trim the stem ends. Halve each sprout lengthwise; very large heads can be quartered, and very small ones can be left whole after trimming. Place the prepared sprouts in a large bowl and add minced garlic, olive oil, balsamic vinegar, your choice of BBQ rub (or kosher salt if you prefer a simpler seasoning), and the chopped raw bacon. Toss until everything is evenly coated.

Transfer the mixture to a foil-lined baking sheet or aluminum pan. Arrange the sprouts so they are not piled on top of one another; even spacing helps them caramelize and prevents steaming. Avoid spreading them so thin that they dry out—aim for a single layer with light gaps for smoke and heat circulation.

Load the sprouts into your smoker

When the smoker is steady at 200°F and producing clean smoke, place the baking sheet on the grate. Position sprouts in the center of a vertical smoker or near the middle of the cooking area on a horizontal pit. Close the lid and smoke for about two hours. During this stage check every 30–40 minutes and stir as needed so the bacon renders and coats the sprouts evenly in flavor.

Turn up the temperature and crisp the sprouts

After roughly two hours, raise the smoker temperature to 300°F to finish and crisp the sprouts. Cook an additional 20–30 minutes, stirring once or twice, until the bacon is crisp to your liking and the outer leaves of the sprouts are nicely caramelized while the centers remain tender. On coal or wood burners you may need to open the vents and add fuel slightly earlier to reach this higher heat; avoid heavy, acrid smoke at the end of the cook by keeping the fire clean or briefly removing the pan while you rebuild the heat.

Finish with Parmesan and serve

Remove the sprouts from the smoker once they are glossy, slightly charred at the edges, and fork-tender. Sprinkle 2–3 tablespoons of grated Parmesan over the top while hot so the cheese melts slightly. Serve immediately for the best texture and flavor.

If you have leftovers, store cooled sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.