Smoked Brussels Sprouts
Tender centers, crispy edges, and mouthwatering wood-smoke flavors take this simple, super-healthy side to the next level. Smoked Brussels sprouts coated in a honey-sweetened balsamic glaze will have you savoring every single bite.
Have you seen how many people are pushing the cabbage family (brassica) as the new super food? Well, who am I to argue? I love broccoli, cauliflower, cabbage, collards, and kale. Brussels sprouts have been a little more difficult, but we have risen to the challenge.
I have to admit that the bitterness has grown on me, and now I absolutely love it too. Besides, a sweet balsamic glaze and a little bacon go a long way in making anything better.
What Smoking Does for Brussels Sprouts
Putting this veggie in the smoker does a beautiful job of mellowing the bitterness and caramelizing its natural sweetness. Yes, sweet and bitter are a beautiful pair (think of chocolate).
Some people have a hard time with the sulfur notes, and smoking with light fruitwood or hardwood (apple, cherry, and pecan) deliciously masks it. Plus, smoking, grilling, and broiling preserve more of the nutrients than boiling.
How to Smoke Brussels Sprouts
- Prep the sprouts, melt some butter, pour it over the sprouts, season, and smoke.
- Make the balsamic glaze, add the smoked sprouts, stir, and serve.
Recipe Notes
- Omit the bacon for a vegetarian version.
- Use maple syrup instead of honey for a smoky sweet twist.
- Make the glaze with honey, soy sauce, rice vinegar, and toasted sesame oil for an Asian vibe.
Make-Ahead and Leftover Makeovers
Prep the sprouts and dressing the day before, and smoke them later. Or, you can smoke them a day or two ahead, then crisp them back up in the oven or under the broiler.
Leftover Brussels sprouts will last in the fridge for 3-4 days easily, and reheat well in the oven or air fryer for a fast side dish. You can also puree them to ramp up any creamed soup, or thinly slice them and add them to quesadillas, pizza, quiche, or salads.
What to Serve With Smoked Brussels Sprouts
Grilled chicken and pork chops are my favorite main dishes, while polenta and a tossed salad do a great job at balancing all those flavors. For lighter fare, try grilled salmon and basmati rice with a Greek salad.
More Super-Food Vegetable Sides to Try
By Imma
Smoked Brussels Sprouts
Ingredients
- 1½ pounds (680g) Brussels sprouts
- 3-4 tablespoons (40-50g) unsalted butter
- salt and pepper to taste (¼-½ teaspoon of salt per pound)
- 3-4 strips thick-cut bacon (optional)
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (15ml) honey
Instructions
- Preheat the smoker or pellet grill to 225°F (107°C).
- Trim the Brussels sprouts, peeling away the loose outer leaves and removing dry or bruised leaves. Then cut them in half lengthwise through the stem and toss them into a half-sheet pan.
- Heat a tablespoon of the butter in a cast-iron skillet over low heat until it starts bubbling and becomes fragrant (3-4 minutes). Pour it over the Brussels sprouts, season with salt and pepper to taste, and toss to coat the sprouts evenly.
- Place the sheet pan in the smoker and smoke it for 1-1½ hours or until tender on the inside and crispy on the outside. Stir once or twice for even smoking.
- If garnishing with bacon, place the strips directly on the grates next to the Brussels sprouts about halfway through (around 30-40 minutes) or cook it in a cast-iron skillet right before serving. After it crisps, remove it from the heat and chop it into bits for garnishing the sprouts.
- While the sprouts are smoking, melt the rest of the butter in a pan, remove it from the heat, and whisk in the balsamic vinegar and honey until well combined.
- Add the smoked Brussels sprouts to the pan with the balsamic glaze, and stir to coat them evenly.
- Transfer them to a serving dish, adjust seasoning with salt and pepper, sprinkle the bacon bits over them, and enjoy.
Tips & Notes:
- Check for doneness occasionally after 40 minutes to avoid overcooking them.
- If you do accidentally overcook them to mush, puree them with a little broth for a creamed soup. Optionally, top the soup with shaved Parmesan, and tell everyone you meant to do that.
- Please remember that the nutritional details are approximate and can vary greatly depending on the ingredients used in the recipe.
I loved the balsamic glaze!!!