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.

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

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
    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

  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, pepper, and olive oil.
  3. Toss well.
  4. Place in parchment paper, top with muddled lemon mixture (don't mix, just place on top).
  5. Wrap tightly.
  6. Then wrap entire package tightly in foil paper.
  7. 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.)
  8. 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.
  9. 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.

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