Charred Brussels Sprouts with Bacon (Maine Style) | Arteflame

Introduction

There is something undeniably primal about cooking over an open wood fire. This recipe for Maine-style charred Brussels sprouts captures that rustic essence perfectly. Imagine the aroma of thick-cut smoked bacon sizzling on hot steel, mingling with the earthy scent of woodsmoke. We are ditching the soggy sprouts of the past for deep caramelization and an irresistible savory crunch. Whether it is a crisp autumn evening or a summer barbecue, this dish brings a cozy, gourmet feel to the outdoors.

Why This Recipe Works

This dish is the ultimate balance of salty and sweet. The solid cooktop of the Arteflame is my secret weapon here; it allows the sprouts to sear directly in rendered bacon fat without falling through the grates, creating a texture you simply cannot get in a standard oven. It is a robust side dish that frequently steals the spotlight from the main course.

Kitchen Wisdom

• Manage the heat zones: Start searing in the hot center for color, then move the sprouts to the cooler outer ring to roast gently. This ensures they do not burn before they are tender inside.
• Do not overcrowd: Give the vegetables space. If you pile them up, they will steam instead of char, losing that signature crunch.

Swaps & Subs

If you prefer a vegetarian option, swap the bacon for a drizzle of olive oil mixed with smoked paprika to keep that depth of flavor. You can also replace the Maine maple syrup with hot honey if you want to add a spicy kick to the finish.

Ingredients

• 1 lb Brussels sprouts, washed, trimmed, and halved
• 6 strips of thick-cut smoked bacon, chopped into 1-inch pieces
• 1 small red onion, thinly sliced (optional for extra sweetness)
• 2 tablespoons olive oil (or melted butter)
• 1 tablespoon pure Maine maple syrup
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• Balsamic glaze (optional, for drizzling)

Instructions

Step 1: Fire Up the Grill

1. Begin by building a fire in the center of your Arteflame grill. Use seasoned hardwoods for the best flavor profile.
2. Allow the grill to heat up for about 15 to 20 minutes. You want the flat steel griddle to be hot, but not scorching, to ensure even cooking without burning the vegetables instantly.
3. Lightly oil the cooking surface with a paper towel dipped in vegetable oil to season it just before cooking.

Step 2: Render the Bacon

1. Place the chopped bacon directly onto the flat cooktop, positioning it slightly closer to the center where the heat is higher.
2. Cook the bacon until the fat renders out and the edges become crispy and golden brown.
3. Using your spatula, push the crispy bacon to the cooler outer edge of the grill to keep warm, but leave that delicious rendered fat right in the cooking zone. This liquid gold is what we will cook the sprouts in.

Step 3: Sear the Brussels Sprouts

1. Toss the halved Brussels sprouts in the olive oil, salt, pepper, and garlic powder in a bowl while the bacon cooks, or season them directly on the grill.
2. Place the sprouts cut-side down directly into the hot bacon fat on the griddle.
3. Let them sit undisturbed for 3 to 4 minutes. This contact is crucial for achieving that signature "Maine char" and caramelization.

Step 4: Combine and Caramelize

1. Once the cut sides are beautifully browned, toss the sprouts using your spatula.
2. If using onions, add them now and mix them in with the sprouts.
3. Pull the crispy bacon back into the mix from the outer ring.
4. Continue to sauté the mixture, moving it around the flat top until the sprouts are tender-crisp (usually another 5 to 7 minutes).

Step 5: Glaze and Serve

1. Just before removing from the heat, drizzle the maple syrup over the mixture and toss quickly to coat. The sugars will caramelize rapidly, so work fast to prevent burning.
2. Remove the mixture from the grill onto a serving platter.
3. Finish with a drizzle of balsamic glaze if desired for an extra pop of acid to cut through the richness.

Tips

Cooking on the Arteflame requires understanding heat zones, which is critical for this recipe. The center of the cooktop is the hottest, ideal for that initial hard sear on the bacon and the cut side of the sprouts. However, Brussels sprouts are dense; if you leave them in the high-heat zone too long, the outside will burn before the inside is tender. Once you have achieved your desired char, move the vegetables toward the outer edge of the ring. This area acts closer to a medium heat or warming zone, allowing the sprouts to roast through gently without scorching. Also, do not overcrowd the searing area. If the sprouts are piled on top of each other, they will steam instead of roast, causing you to lose that delicious crispy texture. Use the ample space of the griddle to spread them out in a single layer.

Variations

While the Maine-style combination of bacon and maple is a classic, the neutral canvas of the Brussels sprout allows for endless creativity on the grill. You can easily adapt this recipe to suit different dietary preferences or flavor profiles without changing the core cooking method. The high heat of the Arteflame works well with bold flavors that can stand up to the smoke. Here are a few distinct variations to try next time you fire up the grill:

• The Spicy Kick: Drizzle with Sriracha or chili oil during the last minute of cooking and top with toasted sesame seeds.
• Cheesy Garlic: Skip the maple syrup and toss with a generous handful of grated Parmesan cheese and minced fresh garlic right before serving.
• Nutty Crunch: Add chopped pecans or walnuts to the grill during the last two minutes to toast them alongside the sprouts.
• Acid Trip: Replace the maple syrup with a heavy splash of apple cider vinegar or lemon juice to brighten the dish.
• Herb Garden: Finish with fresh chopped herbs like rosemary, thyme, and parsley for an earthy, aromatic twist.

Best pairings

These charred Brussels sprouts are robust enough to stand up to heavy proteins, making them the ultimate side dish for a backyard barbecue. The smokiness of the dish mirrors the flavors of grilled meats, creating a cohesive dining experience. Because this recipe features rich bacon and sweet maple syrup, it pairs exceptionally well with meats that have a savory or spicy rub to create a contrast in flavors. You want a main course that isn't too delicate, as the bold flavors of the sprouts could overpower mild fish or light pastas.

• Grilled Ribeye Steak: The richness of the steak matches the bacon fat, while the sprouts offer a textural contrast.
• Pork Chops: Pork on pork is a winning combination; try a glaze on the chops that complements the maple in the sprouts.
• Cedar Plank Salmon: The smokiness of the fish ties perfectly with the charred vegetables.
• Rotisserie Chicken: A classic roast chicken balances the heavy, savory nature of the bacon sprouts.

Conclusion

Mastering Brussels sprouts on the Arteflame grill is a transformative experience for any outdoor cook. By utilizing the unique heat zones of the plancha-style griddle, you achieve a texture that is impossible to replicate in a standard oven or skillet. The result is a dish that is crispy on the outside, tender on the inside, and infused with the irresistible aroma of wood smoke and bacon. Whether you are hosting a summer cookout or looking for a hearty side dish for a holiday meal, this Maine-inspired recipe is guaranteed to convert even the staunchest vegetable skeptics. Fire up the grill, gather your ingredients, and enjoy the process of creating a side dish that is truly worthy of the main event.