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Cooked in a cast iron skillet with Big Green Egg Sweet & Smoky Seasoning.


  • 1 lb. Brussels sprouts, trimmed and sliced in half
  • Olive oil
  • 2 tbsp Big Green Egg Sweet & Smoky Seasoning
  • 2 tbsp Thai chili sauce


  1. Recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center
  2. Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
  3. Toss the sprouts in olive oil and Sweet & Smoky Seasoning. Pour into a Plancha Griddle, ridged side up, or Cast Iron Skillet and cook on the EGG for 20 minutes. Remove the sprouts to a bowl and add the Thai chili sauce; stir until the sprouts are evenly coated.

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