Smoked Balsamic Brussels Sprouts

I know you’ve heard this over and over, but I promise you this IS the Brussels sprouts recipe you’re going to love!

Remember that viral TikTok potato recipe? The one where you place potatoes cut side down on a bed of melty butter and parmesan? I did that here, but with Brussels sprouts, and then I smoked them.

I added balsamic vinegar, which cuts through the richness of the butter and cheese with an acidic sweetness. The smoke melds all these flavors together and absorbs into the Brussels sprouts perfectly! 

Smoked Balsamic Brussels Sprouts

Did you know that Brussels sprouts date back as early as the 13^th century? So essentially, children (and a lot of adults) have been refusing to eat them for over 700 years now, lol!

This recipe is an incredibly easy way to change that narrative in your household. I’ve made it several times, and it’s always a hit.

It’s so simple to throw together, and I’ve made it on both a barrel and pellet smoker. As well as roasted in the oven.

Ingredients you’ll need

• Brussels Sprouts – use the largest sprouts you can find. If you can only find smaller ones, then keep an eye on them and reduce the cooking time.  
• Balsamic vinegar
• Butter 
• Salt and pepper
• Parmesan – I highly recommend fresh parmesan here. Grated right before using. It melts so much better.
• Balsamic glaze – you can make your own, but for the sake of time, I used bottled glaze. You can also skip it altogether at the end.

Equipment you’ll need

• Smoker
• Knife
• Chopping board
• Grater
• Cast iron skillet – I’ve used a cast iron skillet every time. You can use another pan, but the cast iron does hold heat very well and helps develop the crisp underside of the sprouts.
• Serving bowl

How to make Smoked Balsamic Brussels Sprouts

1. Fire up the smoker

Preheat your smoker to 275-300°F.

2. Prep

Wash and dry the Brussels sprouts.

Remove any shriveled leaves.

Trim the stalk of the individual sprouts down.

Cut each sprout in half lengthwise. 

3. Cook

Add the stick of butter, balsamic vinegar, salt, and pepper to the cast iron skillet or pan of choice. Place it on the smoker to let the butter melt, and the pan preheat. 

You can leave this on the smoker for up to 30 minutes. This helps the butter take on more smoke, as well as heat retention for the skillet to form a better crust on the sprouts.

Remove the balsamic and butter mixture from the smoker. Stir it well. Sprinkle the parmesan cheese evenly over the top.

Place the sprouts, cut side down onto the balsamic and butter mixture, pressing down slightly. 

Return the skillet to the smoker and cook for 30-60 minutes. You want a nice brown crust to form on the bottom of the sprouts and to be able to pierce them easily with a fork. 

Depending on your smoker set-up and heat source, keep an eye on them so they don’t burn.

Once done, remove from the smoker and rest for 5 minutes.

4. Finish off

Place the Brussels sprouts in a serving bowl and sprinkle more parmesan cheese on top and a nice drizzle of balsamic glaze, optional but advisable.

Serve warm.