Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
- 2 tbsp (30 ml) extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp (45 ml) pure maple syrup
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tbsp (14 g) unsalted butter (optional, for a glossy glaze)
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 1/8 tsp red pepper flakes (optional)
- 1/3 cup (40 g) toasted pecans or walnuts, chopped (optional)
Do This
- 1. Heat smoker to 250°F (121°C); add mild wood (apple or cherry).
- 2. Toss halved sprouts with oil, salt, and pepper.
- 3. Arrange cut-side down in a perforated grill pan or basket; smoke 35–45 min until tender with browned edges.
- 4. Simmer maple syrup + vinegar + mustard + garlic (+ butter optional) for 2–3 min to slightly thicken.
- 5. Toss hot sprouts with glaze; taste and add a pinch more salt or a splash of vinegar if needed.
- 6. Finish with toasted nuts (optional) and serve warm.
Why You’ll Love This Recipe
- Smoky and char-kissed: The smoker turns Brussels sprouts nutty and sweet, with browned edges that taste like the best bits from a roasting pan.
- Sweet-tangy finish: A quick maple-vinegar glaze clings to the sprouts and balances the smoke beautifully.
- Simple ingredients, big payoff: No complicated steps—just good technique and the right finishing sauce.
- Great for skeptics: The glaze plus char is the combo that wins people over.
Grocery List
- Produce: Brussels sprouts (1 1/2 lb), garlic (1 clove)
- Dairy: Unsalted butter (optional)
- Pantry: Extra-virgin olive oil, kosher salt, black pepper, pure maple syrup, apple cider vinegar, Dijon mustard, red pepper flakes (optional), pecans or walnuts (optional), wood chunks or pellets for smoking (apple/cherry recommended)
Full Ingredients
For the smoked Brussels sprouts
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved lengthwise (quarter any very large ones)
- 2 tbsp (30 ml) extra-virgin olive oil
- 3/4 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
For the maple-vinegar glaze
- 3 tbsp (45 ml) pure maple syrup
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
- 1 tbsp (14 g) unsalted butter (optional, helps the glaze look glossy and taste rounded)
- 1/8 tsp red pepper flakes (optional, for gentle heat)
Optional finishing touches
- 1/3 cup (40 g) pecans or walnuts, toasted and chopped
- 1–2 tsp apple cider vinegar (only if you want extra tang at the end)
- Pinch of flaky salt (for serving)
Step-by-Step Instructions
Step 1: Preheat the smoker
Preheat your smoker to 250°F (121°C). Add a mild-to-medium wood for a crowd-pleasing smoke flavor—apple or cherry are especially good with Brussels sprouts. (Hickory works too, but use it lightly so it doesn’t overpower the glaze.)
If your smoker runs hot or windy conditions are affecting temperature, aim to keep it as close to 250°F as possible for even cooking.
Step 2: Trim and season the Brussels sprouts
Trim the dry stem ends and remove any loose outer leaves. Halve the sprouts lengthwise (quarter any extra-large ones so everything cooks at the same pace).
In a large bowl, toss the sprouts with 2 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Make sure the cut sides are lightly coated—oil helps with browning and keeps the sprouts from drying out.
Step 3: Arrange for maximum char and smoke
Place the sprouts cut-side down in a single layer on a perforated grill pan, a grill basket, or a wire rack set over a sheet pan (whatever fits your smoker and keeps the sprouts from falling through grates).
Keeping the cut sides down against the hot surface encourages those browned, slightly crisp edges that make the dish so satisfying.
Step 4: Smoke until tender with browned edges
Smoke at 250°F (121°C) for 35–45 minutes, or until the sprouts are tender when pierced with a fork and the cut sides are well browned.
Start checking around the 35-minute mark. Different sizes of sprouts (and different smokers) can shift the timing by 5–10 minutes.
If you want deeper char: increase the smoker/grill heat to 400°F (204°C) for the last 3–5 minutes, keeping a close eye so the glaze doesn’t burn later.
Step 5: Make the maple-vinegar glaze
While the sprouts smoke, make the glaze. In a small saucepan over medium heat, combine:
3 tbsp maple syrup, 1 1/2 tbsp apple cider vinegar, 1 tsp Dijon mustard, grated garlic, and red pepper flakes (if using).
Bring to a gentle simmer and cook for 2–3 minutes, stirring often, until slightly thickened (it should look glossy and lightly coat a spoon). If using, whisk in 1 tbsp butter off the heat until melted and smooth.
Step 6: Toast the nuts (optional, but highly recommended)
If you’re using nuts, toast them while the sprouts finish:
- Skillet method: Toast in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant.
- Oven method: Bake at 350°F (177°C) for 6–8 minutes, then cool and chop.
Keep a close eye—nuts go from perfect to burnt quickly.
Step 7: Glaze, toss, and serve
Transfer the hot smoked sprouts to a serving bowl. Pour the warm glaze over the sprouts and toss until evenly coated.
Taste and adjust: add a pinch more salt if needed, or a small splash (up to 1–2 tsp) of apple cider vinegar if you prefer a sharper tang.
Finish with toasted nuts (optional) and a pinch of flaky salt. Serve warm.
Pro Tips
- Cut-side down matters: It’s the easiest way to encourage browning/char without overcooking the outside leaves.
- Don’t crowd the pan: A single layer helps smoke circulate and keeps sprouts from steaming.
- Glaze at the end: Maple syrup can burn in the smoker; tossing after smoking keeps the flavor bright and the texture crisp-tender.
- Control the tang: Start with the listed vinegar amount, then adjust after tossing. Different brands of vinegar vary in sharpness.
- Wood choice tip: Apple/cherry gives a mellow sweetness that matches maple; heavier woods can dominate the sprouts.
Variations
- Maple-balsamic: Swap apple cider vinegar for 1 1/2 tbsp (22 ml) balsamic vinegar for a deeper, rounder tang.
- Spicy-sweet: Add 1/2 tsp red pepper flakes or a pinch of cayenne to the glaze, and finish with chopped roasted peanuts instead of pecans.
- Smoky-citrus: Add 1 tsp finely grated lemon zest to the finished dish and skip the mustard for a brighter finish.
Storage & Make-Ahead
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: For the best texture, reheat on a sheet pan at 400°F (204°C) for 8–10 minutes until hot and edges re-crisp. You can also reheat in a skillet over medium heat with a teaspoon of water, but the oven keeps them less soggy.
Make-ahead: Trim and halve the sprouts up to 1 day ahead (keep refrigerated in a sealed container with a paper towel to absorb moisture). The glaze can be made up to 7 days ahead and refrigerated; warm gently before tossing.
Nutrition (per serving)
Approximate, based on 4 servings (without nuts): 170 calories, 9 g fat, 20 g carbohydrates, 6 g fiber, 11 g sugar, 5 g protein, 450 mg sodium.
