Charred Brussels Sprouts with Bacon - New Hampshire Style

Introduction

Crispy, caramelized Brussels sprouts meet smoky bacon and a tangy balsamic glaze, all perfectly grilled on the Arteflame flat-top cooktop. This easy-to-make companion dish brings wow-factor flavor and texture to your outdoor grilling game in New Hampshire. With the high-heat griddle zones and buttery searing power of the Arteflame, you’re only minutes away from the ultimate side dish.

Ingredients

• 1½ lbs Brussels sprouts, trimmed and halved
• 6 thick-cut slices bacon, diced
• 2 tablespoons balsamic glaze
• 2 tablespoons unsalted butter, melted
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Optional: 1 teaspoon crushed red pepper flakes for heat

Instructions

Step 1: Fire up the Arteflame grill

1. Take three paper napkins and pour a bit of vegetable oil on them.
2. Place them in the center of your Arteflame grill.
3. Stack small pieces of firewood on top of the napkins.
4. Light the napkins and allow the fire to build up.
5. Let the grill heat for about 20 minutes until the cooktop surface is hot and evenly heated.

Step 2: Prep the Brussels Sprouts and Bacon

1. In a large mixing bowl, toss the halved Brussels sprouts with the melted butter, salt, pepper, and optional red pepper flakes.
2. Add diced bacon and toss to evenly distribute.

Step 3: Grill on the Arteflame

1. Place the Brussels sprouts cut side down on the inner hot zone of the flat Arteflame cooktop.
2. Spread the bacon evenly around them.
3. Let them cook undisturbed for about 7-8 minutes to develop a deep char.
4. Turn Brussels sprouts and stir bacon; cook another 5-7 minutes until caramelized, golden, and crispy.
5. Drizzle balsamic glaze over the cooked sprouts and bacon and give everything a quick toss.

Step 4: Serve and Enjoy

1. Transfer to a serving platter and serve hot off the grill.
2. Top with a little more balsamic glaze if desired.

Tips

• Use the hotter inner zones of the flat top for a crispy sear and move items outward once cooked to keep warm without burning.
• Use freshly trimmed Brussels sprouts of equal size for even cooking.
• Always preheat the Arteflame grill for a consistent surface temperature.
• Butter adds rich flavor and assists in charring—avoid olive oil for this recipe.
• Toss with glaze right at the end to avoid burning the sugars.

Variations

1. Maple Bacon Brussels: Swap balsamic glaze for pure New Hampshire maple syrup for a sweet & savory twist.
2. Parmesan Crust: Add freshly grated Parmesan cheese when Brussels are nearly done for a cheesy crust.
3. Spicy Honey-Lime: Replace the glaze with a mix of hot honey and lime juice for a tangy kick.
4. Garlic Herb Infusion: Infuse butter with minced garlic and thyme for added depth of flavor.
5. Pancetta Swap: Use chopped pancetta instead of bacon for a more refined salty bite.

Best pairings

• Grilled Ribeye or NY Strip (reverse seared on the Arteflame)
• Chardonnay or a full-bodied Pinot Noir
• Grilled garlic bread or roasted baby potatoes cooked on the flat top
• Buttery corn on the cob
• Rustic apple tart or grilled peaches for dessert

Conclusion

Charred Brussels Sprouts with Bacon cooked on the Arteflame grill are a game-changer in flavor and texture. The butter-seared cooktop delivers the ultimate caramelization while keeping everything evenly cooked and never burnt. Whether you're cooking alongside steaks or crafting thoughtful side dishes, this New Hampshire-inspired dish is fast, flavorful, and perfect every time.