Add zest to your side dishes this season with these BBQ Glazed Smoked Brussels Sprouts and watch everyone come back for seconds!
This post was sponsored by Head Country Bar-B-Cue Sauce. The thoughts and opinions expressed within are my own because I really do want to make a sprouts fan out of you yet.
Brussels Sprouts. Everyone loves to hate them. But once you give them a chance, you end up really loving them. Especially once you try Smoked Brussels Sprouts.
Don’t believe me?
Try this BBQ Glazed Smoked Brussels Sprouts recipe out!
It will convert skeptics and make bigger fans out of those who already love these mini-powerhouses.
There was a day when sprouts were soggy and mushy. All from a can or frozen and boiled to death. Those days are done. Roasting, pan searing, and smoking sprouts to cook them through without losing the quality of the veggies is the way to go.
Brussels sprouts take incredible well to the smoked flavor of the grill. They remain hearty and have a great mouth-feel while soaking in flavors. The addition of a barbecue glaze at the end pops a bit of zing onto the dish and livens it up.
Bonus, add a dipping aioli to the menu for added flavor!
Mix your favorite mayo with a touch of creme fresh and Head Country Championship Seasoning Sweet and Spicy seasoning blend.
And watch even the biggest naysayers become full-on brussels sprouts fans. All because of your mad grilling skills.
If you’ve tried my BBQ Smoked Brussels Sprouts with Bacon recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 4 strip bacon
- 1 onion minced
- 2 cloves garlic minced
- 1 lbs brussels sprouts stems trimmed and cut in half
- 1 tbsp Head Country Championship Seasoning Sweet and Spicy
- 1/2 cup Head Country Apple Habanero Bar-B-Que Sauce
For the Spicy Aioli
- 1 tbsp sour cream
- 1 tbsp mayo
- 1 tsp Head Country Apple Habanero Bar-B-Que Sauce
- Salt and pepper
- 1 tsp Head Country Championship Seasoning Sweet and Spicy
- Preheat the smoker to high. Place a cast iron skillet over the highest heat and cook the bacon until crisp.
- Remove from pan and drain, reserving the bacon fat in the pan.
- Reduce the heat on your smoker to 250.
- Add the onions, garlic and brussels to the pan and toss to coat in the bacon drippings. Sprinkle the Head Country Championship Seasoning over top.
- Cover the lid and allow to smoke for 1 to 1 1/2 hours, until the sprouts are fork tender.
- For the last 20 minutes of smoking, toss the brussels sprouts in half of the Head Country Bar-B-Cue sauce.
- Remove the sprouts from the smoker.
- Chop the bacon and add it and the remaining Head Country Bar-B-Cue sauce to the pan of sprouts, tossing to coat.
- Serve hot.
Meanwhile, make the spicy aioli.
- Whisk the sour cream, mayo and Head COuntry Apple Habanero Bar-b-que sauce together in a small bowl. Season with salt and pepper to taste.
- Sprinkle the Head Country Championship Seasoning over top and serve alongside the smoked brussels for dipping.