Smoked Brussels Sprouts with Bacon are the perfect veggies with crispy pieces, and a caramelized, smoky flavor that everyone will love!
This vegetable Side Dish is great to serve with a weeknight dinner, or for a more special occasion. For more delicious sides, try my Grilled Eggplant or Sautéed Swiss Chard.
Why You’ll Love These Veggies?
- The Brussels sprouts have nice caramelized edges that are crisp in spots, and when paired with the bacon makes a richly flavored side.
- Cool, creamy, garlic lemon aioli adds a great contrast to the rich and smoky taste.
Sabrina’s Smoked Brussels Sprouts with Bacon Recipe
Grilled Brussels Sprouts with Bacon make a perfect side dish, whether you’re cooking something simple, or something fancy. For example, serve with holiday dinner classics like Glazed Ham or Roasted Turkey. Or if having a casual weeknight dinner, it goes great with Breaded Pork Chops, mashed potatoes, and a green salad. And these don’t have to be made in the smoker like the recipe states. Check out the Alternative Cooking Methods section for more!
Recipe Card
Ingredients
Main:
- 2 pounds Brussels sprouts , rinsed and sliced in half lengthwise
- 2 slices bacon
- 1 tbsp high heat cooking oil like canola
Seasoning:
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp onion powder
Aioli:
- 6 tbsp mayonnaise
- 1 tbsp parsley , chopped fine
- 1 tsp lemon juice
- 1/4 tsp garlic , minced
Instructions
- Preheat smoker to 425°F.
- In a bowl, add all of the ingredients for the seasoning. Mix well to combine.
- Place Brussels sprouts in a large cast iron skillet or baking sheet and toss with oil. Sprinkle with seasoning and toss to coat. Use more seasoning if desired.
- Slice bacon into 1/2” pieces and add to pan. Toss to combine.
- Place pan in grill tossing every 15 minutes for approximately 1 hour (time will be less if using a baking pan).
- While Brussels sprouts are cooking, combine all aioli ingredients in a bowl and mix well to combine. Cover with plastic wrap and place in refrigerator until the Brussels sprouts are ready.
- Remove pan from the grill and serve with a side of aioli.
Notes
Nutrition
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Chef’s Note
Fresh Brussels sprouts work best here because they’ll caramelize and develop those crisp, browned edges as they cook. Frozen sprouts release more moisture as they thaw, which will cause them to steam, rather than nicely crisp on the outside. When trimming and halving, start by removing excess leaves from the outside. Once you’ve taken off the outer leaves, use a sharp knife to trim off the tough bottom stem. Then slice in half lengthwise.
Table of contents
Can this be made ahead of time?
These are best made fresh to enjoy the crisp and caramelized edges. However, you can prep everything in advance the day before and store in the refrigerator. Then cook the next day when you’re ready.
How to Store
- Serve: Don’t leave out at room temperature for more than 2 hours after cooking.
- Store: Wait for the recipe to cool. Put in an airtight container to store in the fridge for 3-4 days. Before serving, lay them out on a baking sheet and reheat them in an oven at 425 degrees, checking at the 8 minute mark. They should be done around 10-12 minutes.
- Freeze: As long as you carefully seal them so that no air gets into the container, they will keep well for 8-10 months.
Oven Cooking Method
- Prepare per instructions, and preheat your oven to 425 degrees.
- Spread everything out on a large rimmed baking sheet. Roast for approximately 25-35 minutes, tossing halfway through.
- Once sprouts are tender and deeply browned with the bacon cooked, serve and enjoy.
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