When we were on our honeymoon in Maui, the best thing we ate was fried Brussel sprouts. Since then, I have been making Brussel sprouts at home weekly.
The picture above is before the smoker. I ate them too quickly once they came off to get a picture of the after, but they were even more beautiful.
These are DELICIOUS and incredibly easy.
- Enough Brussel Sprouts to fill a cast iron pan
- A few pats of butter
- A few sprigs of fresh rosemary
- Balsamic vinegar
- Fresh shaved parmesan (or similar cheese blend)
- Garlic (either the pre-minced in a jar or you can throw a few whole cloves in)
- Pine nuts
- himalayan salt (any salt will do though)
*I kind of wing everything so it is hard to give you precise amounts. For example, I love cheese, so I usually add a lot more cheese than is necessary.
Melt the butter (I use at least 1/4 stick, sometimes 1/2) on the stove top and toss your Brussel sprouts in. I like chopping my Brussel sprouts really fine but this will work if you halve them as well. The finer you chop them, the crispier they can get. I like mine super crispy and partially black, FYI.
Toss in your minced or whole garlic, make sure it gets nice and buttery as well. Sprinkle with a pinch of salt. We aren’t cooking our Brussel sprouts on the stove, just making sure they are coated well in butter and garlic. Before you take them off the stove, sprinkle the leaves of one sprig of rosemary and a splash of balsamic vinegar.
If you love cheese like I do, 1/2 a tub of parmesan will work..it’s about two good handfuls of cheese sprinkled on top of the skillet.
Pine nuts come next. Sprinkle your pine nuts on top. I don’t toast them first because they will get plenty toasted once they go in the smoker.
Last step before the smoker is laying 3-4 whole sprigs of rosemary on top.
I am never in charge of the meat, but I make sure my Brussel sprouts will be in the smoker at least an hour. As long as the cheese on top starts to brown, they will be good!