Smoky & Savory: Caramelized Dutch Brussels Sprouts on the Arteflame Grill

If you belong to the group of people who believe they dislike Brussels sprouts, prepare to have your mind changed forever. The days of mushy, bitter, boiled vegetables are behind us. By using the intense, even heat of the Arteflame grill, we are unlocking the hidden potential of this cruciferous vegetable through the Maillard reaction. This recipe for Caramelized Dutch Brussels Sprouts relies on the holy trinity of savory flavor: earthy sprouts, sweet onions, and salty, rich bacon. Cooking them on the flat-top griddle allows the leaves to crisp up into chips while the hearts remain tender, absorbing the rendered bacon fat for a depth of flavor that is simply irresistible. This dish is not just a side; it is a conversation starter that turns skeptics into believers at every backyard barbecue.

Ingredients

• 2 lbs fresh Brussels sprouts, trimmed and halved lengthwise
• 6 strips of thick-cut bacon, diced
• 1 large yellow onion, roughly chopped or sliced
• 2 tablespoons unsalted butter (or olive oil)
• 1 teaspoon sea salt (adjust to taste based on bacon saltiness)
• 1/2 teaspoon freshly ground black pepper
• Optional: A splash of balsamic glaze for finishing

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the flat cooktop griddle reaches a medium-high searing temperature.
2. Identify your heat zones: the area closest to the center is your high-heat sear zone, while the outer edges are for slower cooking and keeping food warm.
3. Wipe the cooktop down with a little oil to ensure it is clean and ready for cooking.

Step 2: Render the Bacon

1. Place the diced bacon directly onto the flat cooktop, slightly closer to the center fire to get it sizzling immediately.
2. Cook the bacon until the fat has rendered out and the pieces are crispy and golden brown.
3. Using your spatula, slide the crispy bacon bits toward the cooler outer edge of the grill to keep them warm without burning, leaving that delicious rendered fat in the cooking zone.

Step 3: Caramelize the Vegetables

1. Add the chopped onions and the halved Brussels sprouts (cut side down) directly into the hot bacon fat. If needed, add the butter or olive oil to ensure everything is well-coated.
2. Let the sprouts sit undisturbed for 2-3 minutes to achieve a deep, dark sear on the cut side. This char is essential for flavor.
3. Toss the mixture, incorporating the onions so they soften and caramelize alongside the sprouts. Season with salt and pepper.

Step 4: Combine and Serve

1. Once the sprouts are tender-crisp and the onions are golden, slide the reserved bacon back into the mix.
2. Toss everything together on the grill for one final minute to marry the flavors.
3. Remove from the grill immediately and serve hot. Drizzle with optional balsamic glaze if desired.

Tips for Perfect Sprouts

The secret to perfect Dutch Brussels sprouts on the Arteflame lies entirely in heat management. Avoid overcrowding the cooking zone; if the sprouts are piled too high, they will steam rather than sear, leading to a mushy texture. You want them to have direct contact with the steel griddle to develop that nutty, caramelized crust. If your sprouts are exceptionally large, you might find the centers are still hard after searing. To fix this, splash a small amount of water onto the griddle near the sprouts and cover them briefly with a basting dome to steam the centers, then finish with an uncovered sear to crisp them back up. Always use fresh sprouts for this recipe; frozen ones hold too much moisture and will rarely achieve the desired crispiness.

Variations

While the classic Dutch combination of bacon and onion is timeless, the versatility of the Arteflame allows for endless experimentation. You can easily tweak the flavor profile to match your main course or dietary preferences. Here are a few popular ways to elevate this dish even further:

• Sweet & Tangy: Drizzle with maple syrup or balsamic glaze just before taking them off the grill.
• Cheesy Finish: Sprinkle freshly grated Parmesan or crumbled goat cheese over the hot sprouts immediately after plating.
• Nutty Crunch: Add chopped walnuts or pecans to the grill during the last minute of cooking for toasted texture.
• Spicy Kick: Add red pepper flakes or diced jalapeños along with the onions for some heat.
• Vegetarian Twist: Omit the bacon and use smoked paprika to mimic the smoky flavor, cooking with avocado oil instead of animal fat.

Best pairings

These rich, savory Brussels sprouts are robust enough to stand up to bold proteins, making them an ideal side dish for heavy meat courses. The bitterness of the char and the saltiness of the bacon cut through fatty meats beautifully. They are the classic accompaniment to a thick, reverse-seared ribeye steak or a juicy pork chop cooked right alongside them on the Arteflame. For a holiday vibe, they pair exceptionally well with smoked turkey or glazed ham. Because this dish bridges the gap between a vegetable side and savory comfort food, it also works well alongside lighter mains like cedar-plank salmon, adding a hearty element to the meal. Pair with a full-bodied Cabernet Sauvignon or a smoky porter beer to complement the grilled flavors.

Conclusion

Mastering caramelized Dutch Brussels sprouts on the Arteflame is a game-changer for your outdoor cooking repertoire. By combining simple, high-quality ingredients like bacon and onions with the superior searing power of the flat-top grill, you elevate a humble vegetable into a star attraction. The smoky aroma and the perfect balance of salty, savory, and sweet flavors will have your guests asking for seconds—and the recipe. So, fire up the grill, embrace the sizzle, and enjoy a vegetable dish that is as satisfying as the main course itself. Once you try this method, you will likely never go back to boiling or steaming your sprouts again.