Real Recipes From Real Home Cooks ®

mellina's smokin' brussels sprouts

(2 ratings)
Blue Ribbon Recipe by
Mellina Land
Chicago, IL

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

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 3 -4
prep time 15 Min
cook time 1 Hr 30 Min
method No-Cook or Other

Ingredients For mellina's smokin' brussels sprouts

  • 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
  • 4 Tbsp
  • 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

Test Kitchen Tips
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.
  • Lemons and sugar in a clear bowl.
    Muddle lemon slices with 2 tablespoons of sugar and let sit while preparing veggies for the oven.
  • Brussels sprouts, red peppers, and spices in a clear bowl.
    Preheat oven to 350 degrees. In a medium bowl add, garlic cloves, bell pepper, Brussels sprouts, salt, pepper, and olive oil.
  • Brussels sprouts, peppers, and spices all tossed together.
    Toss well.
  • Brussels sprouts and peppers on parchment paper with lemon on top.
    Place in parchment paper, top with muddled lemon mixture (don't mix, just place on top).
  • Parchment paper wrapped tightly around Brussels sprouts.
    Wrap tightly.
  • Aluminum foil wrapped around parchment paper.
    Then wrap entire package tightly in foil paper.
  • Cooked Brussels sprouts with lemon and bell pepper inside parchment 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.)
  • Brussels sprouts and peppers in a pan with bacon and butter.
    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.
  • Brussels sprouts cooking on the stove in a pan.
    Cook on medium-high heat until it bubbles and caramelizes.
  • 10
    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.