Charred Brussels Sprouts & Bacon (New Hampshire Style) | Arteflame

Introduction

There is a profound difference between a boiled vegetable and one that has been kissed by the fire. Imagine the aroma of rendering bacon mingling with earthy char and sweet maple on a crisp autumn evening. These Grilled Brussels Sprouts represent a complete transformation of flavor and texture, turning a polarizing vegetable into an addictive side dish that often steals the show. The high, direct heat of the flat top creates a deep, caramelized crust while keeping the inside tender—something your oven simply cannot replicate. The result is a dish that feels like a warm hug on a cold plate.

The Ultimate Skeptic Converter

I call this recipe the "converter" because it wins over even the staunchest sprout-haters. The secret lies in the Maillard reaction—that beautiful browning that creates savory depth—paired with the soulmate combination of smoky bacon and a tangy mustard-maple glaze. Furthermore, cooking the entire dish on the Arteflame cooktop means you get that restaurant-quality sear without dirtying multiple pans in the kitchen. It is a symphony of flavors that screams autumn comfort but is perfect year-round.

Kitchen Wisdom

• Dryness is Key: Ensure your sprouts are completely dry before grilling; excess moisture creates steam, which prevents that signature crispiness.
• Cut-Side Down: Place sprouts cut-side down first to maximize contact with the hot steel for the best sear.
• Watch the Sugar: Add the maple glaze at the very last second to caramelize the sugars without burning them.

Make It Your Own

If you are out of maple syrup, a high-quality balsamic glaze works wonders for a tangy twist. For a vegetarian version, swap the bacon for toasted pecans and use smoked paprika to mimic that savory depth.

Ingredients

The Main Event

• 1 lb Brussels sprouts, trimmed and halved (quartered if large)
• 6 strips of thick-cut bacon, chopped into 1-inch pieces
• 1/2 large red onion, thinly sliced
• 1 tbsp olive oil (optional, depending on bacon fat yield)

The Maple Mustard Glaze

• 2 tbsp pure Maple Syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Sea salt and freshly cracked black pepper to taste

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood.
2. Allow the grill to heat up for about 15-20 minutes. You are looking for a medium-high heat zone on the flat cooktop.
3. Scrape down the griddle to ensure a clean cooking surface and apply a very light layer of oil to season the steel.

Step 2: Render the Bacon

1. Place the chopped bacon directly onto the flat steel cooktop.
2. Move the bacon around with your spatula, allowing the fat to render out slowly.
3. Cook until the bacon is crispy and golden brown, then push the bacon bits to a cooler outer edge of the grill to keep warm, leaving the delicious rendered fat in the cooking zone.

Step 3: Char the Sprouts

1. Toss the halved Brussels sprouts and sliced red onions directly into the hot bacon fat.
2. Arrange the sprouts cut-side down initially to maximize contact with the hot steel. This is the secret to getting that perfect sear.
3. Let them cook undisturbed for 3-4 minutes until they develop a deep brown char.
4. Toss the mixture and continue cooking for another 5-8 minutes until the sprouts are tender but still retain a slight bite.

Step 4: Glaze and Serve

1. In a small heat-safe bowl or directly on a cooler part of the grill, whisk together the maple syrup, Dijon mustard, and apple cider vinegar.
2. Pull the crispy bacon back into the center with the sprouts and onions.
3. Pour the glaze over the mixture and toss everything together quickly to coat. The heat will caramelize the sugars rapidly.
4. Season with salt and pepper to taste, remove from the grill immediately, and serve hot.

Tips for Perfect Grilling

Cooking on the Arteflame cooktop requires a balance of heat management and timing to ensure your vegetables are crispy, not mushy. The most critical tip for Brussels sprouts is to ensure they are dry before they hit the grill; excess moisture creates steam, which prevents that signature caramelized crust from forming. Additionally, do not be afraid of the bacon fat. The fat has a higher smoke point than butter and adds an incredible depth of flavor that oil alone cannot achieve. If your sprouts are particularly large, you can pour a tablespoon of water onto the grill and cover them with a basting dome for a minute to steam them through before letting them crisp up again. Finally, remember that the sugar in the maple syrup can burn quickly, so always add the glaze at the very last moment before serving.

Variations

While the maple-bacon combination is a classic, the versatility of the Arteflame grill allows for endless creativity with this dish. You can easily pivot the flavor profile to match the main course you are preparing. Here are a few ways to mix things up:

• The Spicy Kick: Add 1 tablespoon of Sriracha or chili flakes to the glaze for a sweet heat.
• The Balsamic Twist: Swap the maple syrup for a high-quality balsamic glaze and add dried cranberries.
• The Cheesy Finish: Omit the maple glaze and toss with freshly grated Parmesan and lemon zest right before serving.
• The Nutty Crunch: Add toasted pecans or walnuts during the final toss for extra texture.
• The Herb Garden: Finish with fresh thyme and rosemary instead of a glaze for a savory, earthy profile.

Best Pairings

These charred Brussels sprouts are robust enough to stand up to heavy proteins, making them the ultimate side dish for outdoor feasting. The smoky sweetness cuts through rich, fatty meats, cleansing the palate while adding its own savory weight. Because they are cooked on the flat top, you can easily prepare them alongside your main course without running back and forth to the kitchen. Consider serving them with:

• Grilled Ribeye or Tomahawk Steak: The bitterness of the char complements the richness of the beef.
• Smoked Pork Chops: Maple and pork are a natural pairing that never fails.
• Rotisserie Chicken: A lighter protein that allows the bold flavors of the sprouts to shine.
• Grilled Sausages: Perfect for an Oktoberfest-style feast with mustard-forward flavors.

Conclusion

Grilling Brussels sprouts on the Arteflame changes the narrative on this vegetable entirely. By utilizing the flat top griddle, you achieve a texture that is impossible to get in a saucepan and difficult to achieve in an oven. The combination of crispy leaves, tender hearts, savory bacon, and sweet maple glaze results in a dish that is texturally complex and flavorfully profound. Whether you are cooking for a weeknight family dinner or hosting a large backyard barbecue, this recipe delivers high-end restaurant quality with minimal effort. It is a testament to how fire, steel, and good ingredients can come together to create something truly memorable.