Smoked Brussels Sprouts are an easy recipe for a simple side dish. With only four ingredients needed, this easy vegetable option will be a hit to pair with any main entree. Find out how simple it can be to smoke Brussels sprouts!
People never seem to think about smoking Brussels sprouts as part of an option when cooking on the grill. But they should!
Not only does a little bit go a long way in terms of feeding your family and friends, but the flavor and texture of these smoked veggies provide the perfect balance of taste as well.
I've been smoking my Brussels sprouts for years, and I've paired them with chicken, beef, and even enjoyed them as a main entree by adding in some bacon!
If you're a fan of vegetable recipes, be sure to try this Cabbage and Carrot Salad as well as these Smoked Jalapeno Poppers.
Ingredients
- Brussels sprouts - You need to be sure that you are using fresh for this recipe, not frozen.
- Bacon grease - Using bacon grease or bacon fat adds the best flavor.
- Salt - For added flavor.
- Pepper - For added flavor.
See recipe card for quantities.
How to Make Smoked Brussels Sprouts
Step One: Halve the Brussels sprouts and add them to a cast Iron pan. Put the grease in the pan, and then season with salt and pepper.
Step Two: Smoke on your Traeger grill (or another smoker) for 90 minutes at 275 degrees.
Top tip
You can use a traditional smoker to make this easy side dish or a Traeger pellet grill as well. Adding some hickory wood chips is a simple way to add that extra wood flavor and smoky flavor to this amazing dish.
Substitutions
- Olive oil - If you don't have bacon grease to add to the cast iron skillet, you can use oil as well. Using an oil that can cook at a higher temperature is key, and make sure that you're adding the fresh Brussels sprouts in a single layer in the pan.
- Seasonings - You can use other simple ingredients to cook the veggies. Cayenne pepper is a great option to add a kick of heat, or you can simple stick with kosher salt and pepper. Seasoned Brussel sprouts are versatile.
Variations
- Tangy balsamic glaze - Any sprouts fan will tell you that topping the cooked veggies with a glaze is a great choice. I've also drizzled a blend of maple syrup and honey on top of the sprouts as well.
- Chopped Brussel sprouts - If you don't want to halve the sprouts, you could also add to a food processor for a quick chopping. Just a quick one to keep some sort of shape, and then cook those pieces in the pan on the grill.
See this Grilled Delicata Squash for another fun option for flavor!
Equipment
All you'll need for this recipe is your favorite smoker, a cutting board and sharp knife, and a cast iron pan for cooking.
Storage
Any camp chef knows that what you make for dinner tonight is a great option for leftovers tomorrow. Store the coated Brussel sprouts in an airtight container and keep them in the fridge. You can reheat it in the microwave, and they'll still have the smoke flavor.
You can also freeze leftovers by adding them to a freezer-safe container as well!
Common Questions
Yes, since you're cooking the cut Brussel sprout veggies in a pan, it's fine to cook them on direct heat. If you feel like they are getting too hot or cooking unevenly, you can move the pan to more indirect heat after a few minutes of cooking time.
I'm all about adding bacon bits to mine! If you cook the sprouts and then decide to add protein, cooked bacon pieces are the perfect pairing. Top with a bit of Parmesan cheese - and enjoy!
You can use a charcoal grill as a smoker, or a pellet smoker is a great option as well. I've found that the Traeger grill is the best smoker for me, which is why I find myself using it more than I do my gas grill for cooking.
Related
Looking for other recipes like this? Try these:
Recipe
Smoked Brussels Sprouts
Equipment
- Traeger Grill or other smoker
Ingredients
- 1 lb brussels sprouts
- 2 tablespoon bacon grease
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add the halved brussels sprouts to a cast iron pan.
- Add the bacon grease and season with salt and pepper.
- Smoke at 275 for 90 minutes or until tender.
Nutrition
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