Mellina's Smokin' Brussels Sprouts

Mellina Land


Even those who don't care for Brussels Sprouts will like this recipe! This is a great side dish for Thanksgiving.

★★★★★ 1 vote
15 Min
1 Hr 30 Min
No-Cook or Other


1/4 c
olive oil
garlic cloves, cut into slivers
red bell pepper, cut into strips
1 lb
brussel sprouts, cut into halves
1 tsp
onion powder
lemon, sliced
2 Tbsp
4 Tbsp
3/4 c
chicken broth
1/2 c
smoked pork butt, cut into 1/2" pieces
salt and pepper to taste


1Muddle lemon slices with 2 tablespoons of sugar and let sit while preparing veggies for the oven.
2Preheat oven to 350 degrees. In a medium bowl add, garlic cloves, bell pepper, brussels sprouts, salt and pepper and olive oil and toss well.
3Place in parchment paper, top with muddled lemon mixture (don't mix, just place on top), wrap tightly, then wrap entire package tightly in foil paper. Cook for 45 minutes to an hour. (I cook until the lemon peel breaks down, that's a good indicator that the brussels sprouts are just about tender all the way through)
4Heat chicken broth in a large frying pan (I use a chicken fryer). Take veggies out of oven and discard the lemon slices. Put veggies in pan with chicken broth and top with the 4 tablespoons of butter. Add cubes of smoked pork butt OR bacon. Re-season with salt and pepper and stir to coat all veggies with butter and broth mixture.
5Cook on medium-high heat until it bubbles and caramelizes.
6Alternate: You can use 4 slices of crisp bacon instead of smoked pork butt. You can also eliminate the meat and it will still be delicious.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American