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

Introduction

There is a distinct magic to New Jersey-style Brussels sprouts that evokes memories of bustling steakhouses and late-night diners. It is the sound of the sear and the scent of smoky bacon that gets me every time. This isn't your average vegetable side; we are talking about sprouts with a deep, dark char that shatter when you bite into them, revealing a tender, buttery center. Cooking them outside on the Arteflame brings that restaurant-quality experience right to your backyard, filling the air with the irresistible aroma of rendered fat and roasting greens.

The Ultimate Steakhouse Side

I adore this recipe because it transforms a humble vegetable into a showstopper. It perfectly balances the earthy bitterness of the sprouts with the savory richness of thick-cut bacon. Plus, using the flat-top griddle means no veggies falling through the grates, allowing them to fry in their own juices for maximum flavor. It is a guaranteed crowd-pleaser that converts even the biggest skeptics.

Mastering the Sear

• Dryness is key: Ensure your sprouts are completely dry after washing; any moisture will cause them to steam rather than sear.
• Don't overcrowd: Give the vegetables room to breathe on the grill surface to ensure that perfect crispy exterior.
• Cut-side down: Always start cut-side down in the bacon fat to get that signature golden crust.

Make It Your Own

If you are cooking for vegetarians, simply swap the bacon for a tablespoon of smoked paprika and toasted almonds to keep that crunch and smoky profile. For a sweeter finish, try a drizzle of hot honey instead of the balsamic glaze.

Ingredients

• 2 lbs fresh Brussels sprouts, trimmed and halved lengthwise
• 6 strips of thick-cut smoked bacon, chopped into 1-inch pieces
• 2 tablespoons extra virgin olive oil (plus extra for the grill surface)
• 1 teaspoon Kosher salt (adjust to taste based on bacon saltiness)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 fresh lemon, cut into wedges (optional for finishing)
• 2 tablespoons Balsamic glaze (optional for drizzling)

Instructions

Step 1: Prepare the Grill and Ingredients

1. Start by firing up your Arteflame grill. Build a medium-sized fire in the center to allow the cooktop to heat up. You are looking for a surface temperature of roughly 400°F to 450°F on the flat cooktop.
2. While the grill is heating, rinse the Brussels sprouts thoroughly and pat them completely dry. Moisture is the enemy of crispiness, so ensure they are dry before cutting.
3. Slice the hard stem ends off and cut each sprout in half vertically. Remove any loose or yellow outer leaves.
4. Chop your thick-cut bacon into bite-sized squares.

Step 2: Render the Bacon

1. Apply a very light coating of oil to the flat cooktop surface.
2. Place the chopped bacon directly onto the hot surface, slightly away from the direct center fire but in a zone hot enough to sizzle immediately.
3. Cook the bacon, moving it around with your spatula, until the fat has rendered out and the pieces are crispy and golden brown.
4. Once crispy, push the bacon bits to the cooler outer edge of the grill to keep warm, but leave that delicious rendered fat right where it is—this is your cooking medium for the sprouts.

Step 3: Sear the Sprouts

1. Add the Brussels sprouts to the hot bacon fat. Place them cut-side down first. This is crucial for getting that signature New Jersey char.
2. Allow them to sear undisturbed for about 3 to 5 minutes. Peek at one; you want a deep, dark golden-brown color.
3. Sprinkle the salt, pepper, and garlic powder over the sprouts while they sear.
4. Once the cut sides are perfectly charred, use your spatula to toss them, mixing them with the bacon fat and seasoning. Continue cooking for another 5 to 7 minutes, tossing occasionally, until they are tender when pierced with a fork but still retain a bite.

Step 4: Combine and Serve

1. Bring the crispy bacon back from the outer edge and toss it vigorously with the charred sprouts.
2. Move the mixture to a serving platter immediately.
3. Squeeze fresh lemon juice over the top to cut the richness, or drizzle with balsamic glaze if you prefer a sweeter finish. serve hot.

Tips

Achieving the perfect char requires a bit of patience and heat management, which is where the Arteflame shines. One of the most important tips for this recipe is to avoid overcrowding the cooking zone. If you pile the Brussels sprouts too high on top of each other, they will steam instead of roast, resulting in a mushy texture rather than that desired crispiness. Spread them out in a single layer so every sprout makes contact with the hot steel. Additionally, ensure your sprouts are bone dry after washing them; excess water lowers the surface temperature of the grill and creates steam. If you find your fire is getting too hot, simply slide the vegetables toward the outer perimeter of the cooktop where the temperature is lower. This allows you to control the cooking speed, ensuring the insides are cooked through without burning the exterior leaves to ash.

Variations

While the classic bacon and salt combination is a crowd-pleaser, Brussels sprouts are incredibly versatile canvases for flavor. You can easily adapt this New Jersey-style base to suit different palates or seasonal themes. For a festive holiday twist, toss in dried cranberries and chopped pecans during the last two minutes of grilling; the sweetness of the fruit pairs beautifully with the salty bacon. If you prefer a "swicy" (sweet and spicy) profile, drizzle the finished sprouts with hot honey or a mixture of maple syrup and red pepper flakes. For a savory umami bomb, grate fresh Parmesan or Pecorino Romano cheese over the hot sprouts right before serving, allowing the cheese to melt slightly and create a salty crust. Vegetarians can omit the bacon entirely and substitute it with smoked paprika and toasted almonds to replicate that smoky crunch without the meat.

Best pairings

These charred Brussels sprouts are robust enough to stand up to hearty main courses, making them an ideal side dish for your next BBQ feast. Naturally, they pair exceptionally well with red meats; a thick-cut Ribeye or a Tomahawk steak grilled on the center grate of your Arteflame is the perfect companion. The bitterness of the char cuts through the rich fat of the steak. They also work wonderfully alongside pork chops or smoked ribs, where the bacon in the sprouts echoes the savory notes of the pork. For beverage pairings, the saltiness and fat in this dish call for something that can cleanse the palate. A tannic Cabernet Sauvignon or a bold Zinfandel works well if you prefer wine. If you are a beer drinker, an amber ale or a crisp IPA provides a refreshing contrast to the smoky, rich flavors of the sprouts and bacon.

Conclusion

There you have it—the ultimate guide to making New Jersey Style Charred Brussels Sprouts with Bacon on your Arteflame grill. This recipe transforms a humble vegetable into a show-stopping side dish that might just steal the spotlight from your main course. The combination of the high-heat sear from the flat top grill and the savory depth of rendered bacon fat creates a texture and flavor profile that you simply cannot achieve in a kitchen oven. It is quick, easy, and undeniably delicious. Next time you fire up the grill, don't leave the vegetables as an afterthought. Give this recipe a try, and enjoy the satisfaction of serving restaurant-quality food to your friends and family. Gather your ingredients, get that fire roaring, and get ready to enjoy the best Brussels sprouts you have ever tasted.