Smoked Brussels Sprouts

Are you looking for a simple, unique side dish fancy enough to impress your guests? Then picture this: Brussels sprouts cooked to perfection with a hint of smokiness, coated in a luscious balsamic glaze that will have you savoring every single bite. They're a great way to satisfy the whole family.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts, side dish, vegetable side

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings:

Calories: 189kcal

Author: Imma

Equipment

1 smoker or charcoal grill (with a lid)
1 half-sheet pan
1 small skillet or cast iron pan

Ingredients

1½ pounds (680g) Brussels sprouts
3-4 tablespoons (43-57g) butter
2 tablespoons (30ml) balsamic vinegar
1 tablespoon (15ml) honey
3-4 strips thick-cut bacon
Salt and pepper to taste

Instructions

Trim the Brussels sprouts by removing any dry or bruised leaves and peeling away the loose outer leaves. Then cut the sprouts in half through the stem and place them in a half-sheet pan.
Heat your butter over low heat in a small skillet or cast iron pan until it simmers and becomes fragrant (usually 3-4 minutes). Be careful because it burns quickly. Set it aside and allow it to cool slightly.
In the same pan, whisk in the balsamic vinegar and honey until well combined.
Pour the honey-balsamic mixture over the Brussels sprouts in the half-sheet pan, stirring to evenly coat all the sprouts.
Preheat your smoker to 225°F (107°C).
If using bacon, place the strips directly on the smoker grates and smoke them for about 20 minutes until crispy. Remove bacon from the smoker, let it cool slightly, and then chop it into bits.
Sprinkle the smoked bacon bits over the Brussels sprouts for added flavor and crunch.
Place the sheet pan with your Brussels sprouts in the preheated smoker and smoke them at 225°F (107°C) until tender. This process usually takes 1-1½ hours. Remember to stir the sprouts once or twice during the smoking process to ensure even cooking.
Once the Brussels sprouts are cooked to your desired tenderness, remove them from the smoker and let them cool slightly.
Season with salt and pepper to taste.
Serve the smoked Brussels sprouts immediately as a delicious side dish.

Notes

Finish on the Grill: For an extra charred and smoky exterior, transfer the smoked sprouts to a preheated grill for a few minutes. This will deliver beautiful grill marks and slight crispiness for an additional layer of smokiness to the overall flavor profile.
Watch: Be careful not to overcook them because mushy veggies aren't that pleasant.
Fix It: If you do accidentally overcook them, puree them in the blender with a little chicken broth for a cream of Brussels sprout soup. Top with some shaved Parmesan, and tell everyone you meant to do that.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition