Indiana Charred Brussels Sprouts with Hoosier Bacon

Introduction

There's nothing quite like the smoky char of grilled Brussels sprouts paired with crispy, savory Hoosier bacon. This hearty dish is cooked to perfection on the Arteflame grill, where the solid steel cooktop ensures an even sear without ever burning the food. The different heat zones of the flat-top griddle help control the cooking temperature, leading to tender sprouts caramelized to perfection and bacon that crisps beautifully as it grills. Perfect as a side dish for any meal, this recipe will make you fall in love with Brussels sprouts all over again.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 6 slices Hoosier-style thick-cut bacon, chopped
• 2 tbsp unsalted butter (for grilling)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional for spice)
• 1 tbsp balsamic glaze for finishing (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Prepare the ingredients

1. Trim and halve the Brussels sprouts for even cooking.
2. Chop the Hoosier bacon into bite-sized pieces for easy grilling.

Step 3: Cook the bacon

1. Place the chopped bacon closer to the center of the Arteflame cooktop for a crispier texture.
2. Allow the bacon to render its fat, stirring occasionally until it becomes crispy.

Step 4: Grill the Brussels sprouts

1. Move the bacon slightly away from the hottest zone and spread the Brussels sprouts onto the griddle.
2. Add the butter, letting it melt across the sprouts for rich flavor.
3. Season with salt, black pepper, and red pepper flakes (if using).
4. Let the sprouts cook undisturbed for about 4 minutes before flipping them.

Step 5: Combine ingredients

1. Stir together the Brussels sprouts and crispy bacon, allowing the flavors to meld.
2. Continue to cook for another 3-4 minutes until the sprouts are caramelized and tender.

Step 6: Finish and serve

1. Remove from the grill and drizzle with balsamic glaze if desired.
2. Serve immediately for the best flavor and texture.

Tips

• For extra smoky flavor, use hardwood like oak or hickory.
• Make sure to cut all sprouts to similar sizes for even cooking.
• If you like your sprouts softer, cook them near the outer edge of the cooktop where it's slightly cooler.

Variations

1. Spicy Honey Glazed: Add a drizzle of spicy honey to balance the smoky and salty flavors.
2. Garlic Parmesan: Toss the cooked sprouts and bacon with grated Parmesan and roasted garlic.
3. Maple Bacon: Substitute balsamic glaze with a touch of maple syrup for a sweeter taste.
4. Asian-Inspired: Add a splash of soy sauce and sesame seeds for a rich umami boost.
5. Cajun Style: Sprinkle Cajun seasoning for a bold, spicy twist.

Conclusion

This Indiana-inspired Brussels sprouts recipe is perfect for those who love the rich, smoky combination of bacon and charred vegetables. Using the Arteflame grill allows for easy, mess-free cooking and ensures the perfect texture and taste every time. Enjoy this side dish at your next cookout or family meal—it’s bound to be a crowd-pleaser!

Best Pairings

• Grilled steak or smoked pork tenderloin
• Butter-roasted potatoes
• Fresh cornbread or warm dinner rolls
• A glass of full-bodied red wine like Cabernet Sauvignon