Charred Brussels Sprouts with Bacon (Nebraska Style) | Arteflame

Introduction

There is something undeniably magical about the scent of smoky bacon mingling with earthiness on a crisp evening. This recipe for Nebraska Charred Brussels Sprouts isn’t just a side dish; it’s a sensory experience that reminds me of lively backyard gatherings where the food is as warm as the company. The contrast between the crispy, charred leaves and the tender, nutty centers makes every bite addictive, transforming a humble vegetable into the star of the show.

Why This Recipe Wins

I love this dish because it is the ultimate "hater converter." I have served this to countless people who claim to dislike Brussels sprouts, only to watch them go back for seconds. The secret is the Arteflame cooktop, which allows you to render the bacon and sear the vegetables in the same savory fat without dirtying a single indoor pan. It is a one-surface masterpiece that balances salt, smoke, and texture perfectly, making it an ideal choice for hassle-free entertaining.

Kitchen Wisdom

• Trust the Crust: Place your sprouts cut-side down and resist the urge to move them. Let them sit undisturbed for a few minutes to achieve that restaurant-quality Maillard reaction.
• Zone Management: Use the hotter center to crisp the bacon, then move ingredients to the cooler outer ring to finish cooking gently without burning.
• Dry is Key: Ensure your sprouts are thoroughly dried after washing; excess moisture creates steam, which is the enemy of a good char.

Make It Your Own

If you prefer to keep things beefy, swap the olive oil for beef tallow for an even richer flavor profile. For a lighter, acid-forward twist, you can substitute the thick-cut bacon for prosciutto and finish the dish with a squeeze of fresh lemon juice instead of balsamic.

Ingredients

• 2 lbs Brussels sprouts, trimmed and halved lengthwise
• 8 slices thick-cut smoked bacon, chopped into 1-inch pieces
• 1 large red onion, roughly chopped
• 2 tablespoons olive oil (or beef tallow for extra richness)
• 1 teaspoon sea salt (adjust to taste based on bacon saltiness)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• Optional: Balsamic glaze for drizzling

Instructions

Step 1: Fire Up the Grill

1. Light your Arteflame grill by building a fire in the center. Allow it to burn down until the center grate is extremely hot and the outer flat cooktop reaches a medium-high searing temperature.
2. Wait for the cooktop to season and heat evenly; you are looking for a surface temperature conducive to crisping bacon without burning it instantly.

Step 2: Render the Bacon

1. Place the chopped bacon directly onto the flat cooktop, slightly closer to the center where the heat is higher.
2. Cook the bacon, moving it around with a spatula, until the fat renders out and the pieces become golden and crispy.
3. Push the crispy bacon bits toward the cooler outer edge of the grill to keep them warm but stop them from cooking further. Keep the rendered fat in the cooking zone.

Step 3: Char the Vegetables

1. Toss the halved Brussels sprouts and chopped onions into the hot bacon fat on the cooktop. If needed, drizzle with a little olive oil to ensure everything is well-coated.
2. Arrange the sprouts cut-side down facing the center fire. This ensures the maximum surface area gets that crucial Maillard reaction char.
3. Let them sit undisturbed for 2-3 minutes to develop a deep brown crust.

Step 4: Season and Combine

1. Once the sprouts are charred and tender, toss them together with the onions.
2. Sprinkle with sea salt, black pepper, and garlic powder, mixing thoroughly on the grill top.
3. Pull the reserved bacon back into the mix, tossing everything together for one final minute to marry the flavors.
4. Remove from heat immediately and serve hot.

Tips

Mastering Brussels sprouts on the Arteflame is all about heat management and patience. The most common mistake people make is moving the vegetables too frequently. To get that restaurant-quality char, you must trust the heat and let the sprouts sit cut-side down in the hot oil or fat for at least a few minutes without touching them. This creates a caramelized barrier that seals in flavor.

Another tip for success is to utilize the different heat zones of your griddle. If your sprouts are browning too quickly on the outside but are still hard in the middle, move them toward the outer edge of the ring. This area is cooler and acts more like a convection oven, allowing the inside of the sprout to soften without burning the exterior. Always ensure your sprouts are completely dry after washing them; excess water creates steam, which prevents that lovely crispiness we are aiming for.

Variations

While the classic bacon and onion combination is a crowd-pleaser, Brussels sprouts are a versatile canvas for flavor. You can easily adapt this recipe to suit different dietary needs or flavor profiles by swapping out a few ingredients or adding a finishing touch. Here are a few exciting twists to try on your grill:

• Sweet & Savory: Drizzle with maple syrup or hot honey and toss with dried cranberries right before serving.
• Nutty Crunch: Add toasted walnuts or pecans and a shaving of Parmesan cheese after pulling them off the grill.
• Acid Punch: Finish with a heavy drizzle of aged balsamic glaze or a squeeze of fresh lemon juice to cut through the richness.
• Spicy Kick: Mix Sriracha or crushed red pepper flakes into the oil before tossing the sprouts.
• Mustard Tang: Toss the finished sprouts in a grain mustard vinaigrette for a German-style side dish.

Best pairings

These charred Brussels sprouts are robust enough to stand up to heavy proteins, making them the ideal side dish for a meat-centric feast. Their smoky, earthy flavor profile complements rich cuts of beef perfectly. They cut through the fattiness of a Ribeye or a Tomahawk steak, providing a textural contrast that enhances the entire meal. The saltiness of the bacon also bridges the gap between the vegetable and the main course.

Beyond beef, this dish pairs exceptionally well with pork chops or grilled sausages, echoing the savory notes of the pork. For a lighter option, serve them alongside a cedar-plank salmon; the char on the sprouts mimics the wood-fired flavor of the fish. If you are hosting a holiday meal, these sprouts are a modern, elevated alternative to green bean casserole that pairs beautifully with smoked turkey or ham.

Conclusion

The Nebraska Charred Brussels Sprouts with Bacon recipe is more than just a side dish; it is a testament to the flavor-enhancing power of open-fire cooking. By utilizing the Arteflame grill, you elevate a standard vegetable into a crave-worthy experience defined by smoky aromas, crispy textures, and rich, savory notes. It is a dish that converts skeptics and delights foodies alike, proving that everything tastes better when cooked outside.

Whether you are grilling for a summer backyard party or a cozy autumn dinner, this recipe delivers consistent, delicious results. The combination of simple ingredients and high-heat technique ensures that this dish will become a staple in your outdoor cooking repertoire. So, fire up the grill, render that bacon, and get ready to enjoy the best Brussels sprouts you have ever tasted.