Smoked Brussels Sprouts with Maple-Bourbon Glaze and Crispy Shallots

Steps

1. Step 1

   Heat the smoker to 250°F with a mild-to-medium wood: cherry, apple, pecan or hickory all work. While it comes up to temperature, make the shallots.

   20 min · 250°F

2. Step 2

   Toss the sliced shallots with the flour in a bowl until lightly coated, shaking off the excess. Heat the neutral oil in a small saucepan or skillet over medium heat until a shallot ring sizzles steadily when dropped in (about 325°F).

   5 min

   • 3 large shallots
   • 2 tbsp all-purpose flour
   • 3/4 cup neutral oil, such as canola
3. Step 3

   Fry the shallots in two batches, stirring often, until golden brown, 3 to 5 minutes per batch. They go from pale to brown quickly, so pull them as soon as they are the color of honey. Lift them out with a slotted spoon onto a paper-towel-lined plate, sprinkle with salt, and leave them to crisp. Set aside at room temperature.

   10 min

   • salt
4. Step 4

   In a large bowl, toss the halved Brussels sprouts with the olive oil, black pepper and kosher salt until evenly coated. Spread them in a single layer in a perforated grill pan or grill basket, cut sides down.

   10 min

   • 2 lb Brussels sprouts
   • 3 tbsp olive oil
   • 1 1/2 tsp coarsely ground black pepper
   • 1 tsp kosher salt
5. Step 5

   Set the pan in the smoker and smoke the sprouts until they are tender at the core and deeply nutty and browned at the edges, 50 to 60 minutes. Stir them once or twice along the way so they color evenly.

   55 min, hands-off · 250°F

6. Step 6

   Meanwhile, make the glaze: combine the maple syrup, bourbon, whole-grain mustard, cider vinegar and cayenne in a small saucepan. Bring to a simmer over medium heat and cook, stirring now and then, until reduced by about a third and thick enough to coat a spoon, 8 to 10 minutes. Take it off the heat and whisk in the butter until glossy.

   12 min

   • 1/3 cup pure maple syrup
   • 1/3 cup bourbon
   • 2 tbsp whole-grain mustard
   • 1 tbsp apple cider vinegar
   • 2 tbsp unsalted butter
   • 1 pinch cayenne pepper
7. Step 7

   Tip the hot sprouts into a large bowl, pour over the warm glaze and toss to coat. Taste and add salt if needed. Pile onto a platter and scatter the crispy shallots over the top. Serve right away, while the shallots are still crunchy.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026