Mellina's Smokin' Brussels Sprouts

14
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.

Blue Ribbon Recipe

These are smokin' good sprouts! There's a tang from the lemon that pairs beautifully with the light smokiness from the pork and slivered garlic. Red peppers add flavor and a bit of texture to this tasty side dish. The caramelization of the Brussels sprouts is the true charm of this dish. It adds a savory sweetness that's rich and delicious. A fantastic recipe.

Note: Mellina suggests substituting bacon for the pork butt which we did for testing. If you don't have smoked pork butt, it's a delicious substitute. The Test Kitchen


Rating:
★★★★★ 2 votes
Comments:
Serves:
3-4
Prep:
15 Min
Cook:
1 Hr 30 Min
Method:
No-Cook or Other

Ingredients

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1/4 c
olive oil
6
garlic cloves, cut into slivers
1
red bell pepper, cut into strips
1 lb
Brussels 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 (can substitute 4 slices cooked bacon)
salt and pepper, to taste

How to Make Mellina's Smokin' Brussels Sprouts

Step-by-Step

  • 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, pepper, and olive oil.
  • 3Toss well.
  • 4Place in parchment paper, top with muddled lemon mixture (don't mix, just place on top).
  • 5Wrap tightly.
  • 6Then wrap entire package tightly in foil paper.
  • 7Cook 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.)
  • 8Heat 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.
  • 9Cook on medium-high heat until it bubbles and caramelizes.
  • 10Alternate: 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.

Printable Recipe Card

About Mellina's Smokin' Brussels Sprouts

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




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