Traeger Brussel Sprouts

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If you think you don’t like Brussels sprouts, this recipe might change your mind. These are smoked until caramelized, topped with bacon, and have a flavor that’s completely different from the boiled Brussels sprouts you might remember from childhood. They’re crispy on the outside, tender on the inside, and make a great side dish for any smoked meat.

Smoked Brussels Sprouts

This bacon-topped sprout will change any die-hard critic’s mind! They take on smoky flavors perfectly, and adding bacon and onion will make them even tastier. And unlike boiling, they won’t end up all mushy and tasteless. They’ll have a little bit of crunch and a smoky hit.

What You’ll Need

• Brussels Sprouts — cut them yourself and halve them. Pre-cut bags are uneven and some pieces finish before others. Look for tight, firm sprouts — any that are yellowing or have loose outer leaves will be bitter. I pull off the outer leaves before halving and discard them.
• Bacon — thick-cut for this recipe. The bacon gets diced and fried first to render the fat — you’re cooking the sprouts in the bacon fat, which is what makes this recipe different from everything else. Thin bacon doesn’t render enough fat to coat the sprouts properly.
• Balsamic Vinegar — this is the secret ingredient. It adds acidity that cuts through the bacon fat and the smokiness. Don’t skip it.
• BBQ Rub (The BBQ Pit Boys SPG is the rub I used; it can be used in place of salt, pepper, and garlic)
• Oil
• Onion
• Garlic

How to Smoke Brussels Sprouts

Below are my five simple steps for cooking Brussels sprouts. You need to get the smoke rolling on your Traeger, and you’ll be halfway to a delicious dish.

1. Preheat The Grill

Preheat the Traeger grill to 350°F. Place the cast-iron skillet on the grill grates to heat up.

2. Prep And Clean The Brussels Sprouts

Start by chopping off the hard core end of the sprouts. Pull off any loose leaves. Brussels sprouts are just like mini cabbages. The outer leaves cover a densely packed center. Bugs love sprouts, so look for black or grey flecks indicating bugs.

Cut the sprouts in half so they are all the same size. This makes for a much more even cook. Add the avocado oil and balsamic vinegar and mix thoroughly. Then add salt, pepper, garlic, or SPG rub and let sit for 20 minutes.

3. Fry The Bacon, Onion, and Garlic

Chop the bacon into bite-sized pieces. Fry the bacon in the cast-iron skillet on the Traeger or on the stovetop over medium heat until crisp — 4–5 minutes. Remove the bacon and set it aside, leaving the fat in the pan. The bacon fat left in the pan is what cooks the sprouts and carries the smoky, savory flavor through the whole dish. Don’t drain it.

4. Give Them a Quick Pan Fry

Add the onion and garlic to the bacon fat and cook for 2 minutes until softened. Then add the sprouts cut-side down. Leave them undisturbed for 2–3 minutes — you want the cut face to go golden brown in the fat.

That caramelized face is what you want facing up when they go into the smoker. Toss once to coat everything in the fat, then transfer the pan to the Traeger.

5. Smoke

Place the cast iron skillet on the Traeger grates and close the lid. Smoke at 350°F for 25 minutes. At the 15-minute mark, the cut faces of the sprouts will have deepened in color, and the whole Traeger will smell of bacon fat, balsamic, and wood smoke. Shake the pan once or twice so the sprouts cook evenly.

At 25 minutes, the sprouts should be tender when pierced with a fork, and the outer leaves will be slightly crispy. Scatter the reserved bacon over the top and drizzle with extra balsamic glaze before serving.

See all of Our Weeknight Traeger Recipes Here!

Picking Pellets

I use apple as my default on Brussels sprouts — the mild, slightly sweet smoke complements the balsamic and bacon without overpowering them. Cherry works the same way. If you want a stronger smoke flavor, hickory works, but use it lightly — at 350°F on a 25-minute cook, it can get assertive on something this small. Avoid mesquite entirely — too heavy for a quick high-heat cook on a delicate vegetable.

How Do You Store and Reheat Leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a 375°F oven for 8–10 minutes — this re-crisps the outer leaves. An air fryer at 350°F for 3–4 minutes is the best method. Avoid the microwave — the sprouts go soft and the bacon loses all its texture.

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What To Serve With Brussels Sprouts

Brussels sprouts are an excellent side for most meat dishes. They make a great accompaniment to holiday meals and Sunday roasts. 

• Smoked Turkey
• Chicken Legs
• Tri Tip
• Hot Smoked Salmon
• Smoked and Stuffed Chicken Breast. 

Smoke On!

Charlie

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