Move over kale, Brussels sprouts are getting their place in the spotlight! Remember when Brussels sprouts were the vegetable that everyone loved to hate? And then we realized the right way to cook them!
Why do I love Brussels sprouts? Well, they pack a nutritional punch since they are loaded in antioxidants, fiber, Vitamin C, Vitamin K AND they are a DETOXIFIER! Yay! Who else feels like they need some detoxification?
Brussels sprouts — shaved, smoked and marinated as a slaw — make for a perfect pairing for smoked meats. This recipe uses a tangy mix of honey, grainy mustard, and apple cider vinegar as the base with a touch of bacon and pecans for saltiness and crunch.
This easy recipe can be made a few different ways depending on what kind of smoker you have. I originally wrote this for my Healthy Electric Smoker cookbook, but can made in any smoker really- pellet smoker, electric smoker or traditional wood fired smoker. The goal is to just kiss these brussels sprouts with smoke, not to cook them really.
This smoked Brussels sprout slaw goes well with ribs, or any pork recipe as the sweetness complements pork well. Brussels sprouts are a super food and loaded in nutrients, and this recipe is Whole 30 approved. Any opportunity to eat more Brussels sprouts is great for your health!
And, because we know Slaw is the ultimate side dish for BBQ, here are some of my favorite slaw recipes in case you need more inspiration!
If you want to dress up brussels sprouts, add a kiss of smoke to them first! In this recipe, we make a brussels sprouts slaw that is the perfect pairing for any grilled or smoked meat dish. It starts with shaved brussels sprouts that get a kiss of smoke, and then get tossed in a honey mustard sauce, and finished with bacon and pecans.
Smoking wood: Apple, oak
Smoker temp: 250 degrees
- 1 12 oz bag shaved Brussels sprouts
- 1/3 cup honey
- 1/3 cup grainy mustard
- 1 tbsp ground ginger
- ¼ apple cider vinegar
- 1 strip bacon, chopped
- ¼ cup pecans, chopped
- Salt, pepper to taste
- Smoke the Brussels sprout slaw at 250 degrees for 20 minutes on two frog mats and remove.
- While the slaw is smoking, combine the honey, mustard and ginger.
- Add the slaw to the honey mustard mixture and make sure the slaw is evenly coated.
- Let the slaw marinate in the refrigerator for at least 2 hours before serving so it has time to soften and absorb the honey mustard flavors.
- Add the bacon and chopped pecans right before serving so they don’t become soggy.
Tip: The longer the slaw can marinate before serving the better — the smoking part is optional but adds nice smokiness to the slaw.