Mellina's Smokin' Brussels Sprouts

Mellina Land

By
@AndAQT2

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


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

No-Cook or Other

Ingredients

1/4 c
olive oil
6
garlic cloves, cut into slivers
1
red bell pepper, cut into strips
1 lb
brussel sprouts, cut into halves
1 tsp
onion powder
1
lemon, sliced
2 Tbsp
sugar
4 Tbsp
butter
3/4 c
chicken broth
1/2 c
smoked pork butt, cut into 1/2" pieces
salt and pepper to taste

Directions Step-By-Step

1
Muddle lemon slices with 2 tablespoons of sugar and let sit while preparing veggies for the oven.
2
Preheat oven to 350 degrees. In a medium bowl add, garlic cloves, bell pepper, brussels sprouts, salt and pepper and olive oil and toss well.
3
Place 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)
4
Heat 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.
5
Cook on medium-high heat until it bubbles and caramelizes.
6
Alternate: 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