These smoked brussel sprouts turn a basic side into the thing everyone reaches for first — halved sprouts smoked hot until tender with crispy edges, then tossed with crispy bacon and a tangy balsamic glaze. They take about 15 minutes at 400°F on a pellet smoker like a Traeger or Camp Chef, and they come out caramelized and craveable, never mushy or bitter.
Ingredients
The key ingredients in this recipe are fresh Brussels sprouts, bacon, onion, garlic, and olive oil. For the best-smoked Brussels sprouts, use fresh, high-quality produce and good-quality bacon.
- 1 pound fresh Brussels sprouts
- 1-2 slices of bacon
- ½ onion, diced
- 4 cloves garlic, sliced
- ¼ cup olive oil
- Kosher Salt
- Fresh Ground Black Pepper
- ¼ teaspoon red pepper flakes (optional for heat)
- 1 tablespoon shaved parmesan (optional for extra salt)
- 1 tablespoon balsamic vinegar glaze (optional for a sweet & acidic pop)
Fresh vs. Frozen Brussel Sprouts
What was once the frozen horror of many of our childhoods, these mini cabbages have made a comeback! The art of pan-searing them perfectly to get a perfect crisp on them changed the game for us. What once was a mushy, bitter vegetable is now being served at restaurants across the country and people love it!
Step-by-Step
Step 1: Start by setting your smoker at 400 degrees. We love & recommend a pellet smoker like Camp Chef or Traeger. Both of which once turned on can be "set and forget" for hours, without poking and prodding at the smokebox. Super low entry bar for a really big flavor boost.
Step 2: While your smoker is getting up to temperature, trim your Brussels sprouts by cutting off the very bottom of each root end. Then cutting them through the root end, in half. Small dice your onion, thinly slice or mince your garlic, slice your bacon into small pieces, and set aside.
Step 3: Using an oven-safe pan (we use a cast iron skillet) on medium-high heat, crisp your diced bacon and render out all that delicious bacon fat, then remove the bacon from the pan. This is a great way to get extra flavor into your smoked brussels.
Note: Brussels sprouts love to suck up oil. If you check out the picture above you will see all the layers they have. Each layer will soak up whatever flavor is in your pan. Whether that's bacon fat, butter, or olive oil.
Step 4: Set your burner to medium-high heat and add another 2 tablespoons or so of olive oil to your pan. Make sure to fully cover the bottom. Add your Brussels sprouts flat-side down.
Drizzle the top sides with another 2 tablespoons of olive oil, and heavily season with kosher salt & fresh ground pepper. Brussels loves to soak up oil. If your pan looks a little dry, just add another drizzle of olive oil for good measure.
Step 5: Once the bottom of each Brussels sprout is browned, add the onion, garlic, and bacon back to the pan and give it all a big mix.
Step 6: Move everything outside to the smoker and cook for about 10-15 minutes or until fork tender. What kind of pellets you use is up to you. We generally use hickory wood chips or pellets but also enjoy apple wood when smoking our vegetables.
Keeping the temperature high will ensure you keep the crisp edges but you still get plenty of smoke flavor! Cook time may vary depending on how large the brussels are, and how long they seared inside.
Video
Serving
Now for the best part: serving your homemade Smoked Brussels sprouts! Finish with freshly grated parmesan cheese & balsamic glaze drizzle for an extra punch of flavor. If you don't have a balsamic glaze on hand, a little maple syrup drizzle will also work!
This dish is delicious on its own, but it's also great as a side for our smoked pork tenderloin recipe or our Smoked Chicken Thighs. Pair that with our smoked gouda mac and cheese and you have one insanely delicious dinner.
This Smoked Brussels sprouts recipe is a great option for a fun and tasty project. The unique flavor of the smoked Brussels sprouts makes this dish a standout, and the crispy texture is sure to impress. So, grab your smoker and get cooking!
Storage
Leftover smoked Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven or toaster oven until they are heated through.
Chef Tip
- Pellet smoker companies like Traeger and Camp Chef have started adding side burners to their list of available accessories. This means you can make this whole recipe, start to finish outside.
- If you don't have an oven-safe pan you can always sear your brussels and then move them over to a lined baking sheet or foil pan.
- Getting the crispy Brussels is tricky but boils down to a hot pan, hot oil, and don't overcrowd the pan. Be patient! I know it's hard.
FAQ
What is the best way to prepare brussel sprouts for smoking?
Trim the very bottom of each root end, then cut them in half through the root. This lets the smoke penetrate, gives you a flat side for browning, and helps them cook evenly.
What temperature do you smoke brussel sprouts at?
Smoke them hot - around 400°F. Higher heat is the trick to smoked brussel sprouts that come out crispy and caramelized instead of soft and bitter. A pellet smoker like a Traeger or Camp Chef holds that temperature steady with no fuss.
How long do you smoke brussel sprouts?
About 10-15 minutes at 400°F, or until they are fork tender with crispy edges. Keep an eye on them - timing varies a little with the size of your sprouts and your exact smoker temperature.
Can you make this recipe without a smoker?
Yes. Roast them in a regular oven at 400°F for about 20-25 minutes until golden and crispy. You won't get the same smoky flavor, but they're still delicious.
Can I use a different type of oil?
Sure. Olive oil is my go-to for its flavor, but avocado oil or another neutral high-heat oil works fine too.
Can I add other seasonings?
Absolutely - make them your own. Garlic powder, onion powder, a pinch of red pepper flakes, or a little parmesan at the end are all great additions.
More Smoker Recipes
Remember, cooking should be fun and experimental, so feel free to adjust this recipe to suit your taste and dietary needs. Enjoy your culinary adventure with smoked Brussels sprouts!
📖 Recipe
Smoked Brussel Sprouts
Equipment
- Cast Iron Skillet or oven-safe pan
Ingredients
- 1 pound Brussel Sprouts
- 1 sliced Bacon
- ½ Onion - diced
- 4 cloves Garlic - sliced
- ¼ cup Olive Oil
- ¼ teaspoon Red Pepper Flakes - optional
- 1 tablespoon Shaved Parmesan - optional
- 1 tablespoon Balsalmic Glaze - optional
Instructions
- Start by setting your smoker at 400 degrees.
- Trim your Brussels sprouts by cutting off the very very bottom of each root end, and then cutting them through the root end, in half.
- Small dice your onion, thinly slice your garlic, and set aside.
- Using an oven-safe pan on high heat crisp your bacon and then remove.
- Add another 2 tablespoon of olive oil to your pan and add your Brussels sprouts flat side down.
- Drizzle the top sides with another 2 tablespoon of olive oil, and heavily season with kosher salt & fresh ground pepper.
- Once the bottom of each Brussels is browned, add the onion garlic, and bacon back to the pan and give a mix.
- Move everything outside to the smoker and cook for about 10-15 minutes or until fork tender.
- Finish with freshly grated parmesan cheese & balsamic glaze drizzle.
Video
Notes
- Sear flat-side down first for that caramelized, crispy face before the sprouts hit the smoke.
- Cut them evenly so they cook at the same rate.
- Save that bacon fat. It's pure flavor, so sear the sprouts right in it.
- Don't skip the finish: The parmesan and balsamic glaze at the end are what make this dish.
- Storage: 3-4 days in the fridge. Re-crisp in a hot oven, not the microwave.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
More smoky sides live in my complete pellet smoker recipes guide - my temp chart, wood pairings, and every smoke in one place.
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