Smoked Balsamic Brussels Sprouts

Halved Brussels sprouts smoked in butter, balsamic vinegar, and parmesan cheese.

Course Condiment/Side

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 288kcal

Author Caressa Woodward

Ingredients

1 lb Brussels Sprouts
¼ cup balsamic vinegar
½ cup butter
1½ cups Parmesan cheese finely grated
salt and pepper to taste
3 tbsp balsamic glaze optional, for serving, see note 1

Instructions

Preheat your smoker to 275-300°F.
Add the butter, balsamic vinegar, salt, and pepper to the cast iron skillet. Place it on the smoker to let the butter melt, and the pan preheat for up to 30 minutes.
Wash and dry the Brussels sprouts. Remove any shriveled leaves. Trim the stalk of the individual sprout down. Cut each sprout in half lengthwise.
Remove the balsamic and butter mixture from the smoker, stir, and sprinkle 1 cup of Parmesan 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.
Once you have a nice brown crust form on the bottom of the sprouts, and are able to to pierce them easily with a fork, they are done. Remove from the smoker and rest for 5 minutes.
Transfer to a serving bowl, sprinkle with the remaining ½ cup Parmesan, and drizzle with balsamic glaze if using. Serve warm.

Notes

1. Balsamic glaze is a thick, syrupy reduction of balsamic vinegar, often slightly sweetened and used as a finishing drizzle. Store-bought glaze works great here.

In this recipe, the Brussels sprouts are already infused with a rich balsamic and butter mixture during cooking, so the flavor base is well established. The glaze at the end is completely optional, but it's a great way to add a final pop of sweet tang, a glossy finish, and extra balance to the richness of the butter and cheese.

Nutrition