I like vegetables…A Lot, and I like finding new ways to cook my favorites. Brussels Sprouts are truly one of my favorites. I think I grew to love them as a child when I pretended that broccoli stalks were trees, carrots were logs and Brussels Sprouts were little cabbages (They are from the same family as cabbage). We always had a good helping of veggies with dinner, and we were expected to “try a little of everything” we were given. And ,yes, they are named “Brussels Sprouts.” This is due to the that they are actually a product of Belgium…by way of the Romans and the Chinese…..Food Republic.
There are numerous ways to cook them, adding bacon seems to be the favorite, but due to my “adjusted” eating plan I must forego bacon in mass quantities. These were an experiment and were a side dish to an apple wood smoked Rosemary Brick Chicken I was smoking, and it complemented the meal quite well.
Smoked Brussels Sprouts for Man Food Mondays
- 1 1/2 lbs. sprouts
- 1 medium sweet onion, sliced
- 2 cloves garlic, minced
- olive oil
- salt and pepper
- aluminum foil
- Trim and wash the sprouts set aside.
- Combine the onion, garlic, olive oil in a bowl.
- Add the sprouts and toss to coat.
- Add salt and fresh black pepper to taste.
- Shape a piece of aluminum foil using a medium mixing bowl.
- Transfer the sprouts to aluminum foil “bowl” and pour the remaining mixture over the sprouts.
- Dust with the paprika.
- Cook on top rack of smoker for 45 minutes at 250 degrees.
As I said, these were a great complement to our meal. They were fairly fast to prepare and just sat alongside the chicken soaking up the apple wood smoke. Next week I will let you know about the Brick Chicken…come back for more.