Charred Brussels Sprouts (Ohio Style) | Arteflame

Introduction

There is nothing quite like the sound of sizzling bacon echoing in the crisp evening air to work up an appetite. These Ohio Charred Brussels Sprouts are the ultimate comfort food, transforming a humble vegetable into a smoky, caramelized masterpiece. When the earthy aroma of charring sprouts meets the sweet scent of maple syrup on the hot Arteflame griddle, you know you are in for a rustic feast that feels like a warm hug on a plate.

Why This Recipe is a Keeper

This is hands-down my favorite way to cook Brussels sprouts because the flat top griddle creates a crust that you simply cannot achieve in a standard oven. The high heat sears the exterior while keeping the inside tender, eliminating that dreaded mushiness. Plus, the combination of savory thick-cut bacon and rich maple syrup creates a flavor profile that has converted even the biggest Brussels sprout skeptics at my table.

Kitchen Wisdom

• Don't Overcrowd: Give your sprouts plenty of room on the cooktop. If they are piled on top of each other, they will steam instead of sear, losing that signature crunch.
• Utilization of Fat: Do not wipe away the rendered bacon fat! Cooking the sprouts directly in this "liquid gold" infuses deep, savory flavor into every layer of the vegetable.

Make It Your Own

If you do not have maple syrup on hand, local honey or a balsamic glaze works beautifully to provide that sticky sweetness. For a lighter version, you can swap the pork bacon for turkey bacon or even pancetta, though you may need a splash more olive oil to compensate for the lower fat content.

Ingredients

• 2 lbs fresh Brussels sprouts, trimmed and halved lengthwise
• 6 strips of thick-cut smoked bacon, diced
• 1/2 cup red onion, finely chopped
• 2 tablespoons olive oil (or avocado oil for high heat)
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon freshly cracked black pepper

Instructions

Step 1: Prepare Your Arteflame

1. Begin by lighting your Arteflame grill. Build a medium-sized fire in the center to allow the griddle cooktop to reach optimal searing temperature.
2. Aim for a temperature range of 400°F to 450°F on the flat cooktop. You can test the heat by sprinkling a few drops of water on the surface; they should sizzle and evaporate immediately.
3. Once hot, wipe the cooktop with a thin layer of oil to season the surface and prevent sticking.

Step 2: Render the Bacon

1. Place the diced thick-cut bacon directly onto the flat cooktop. Move it slightly away from the direct center fire to render the fat slowly without burning the meat.
2. Cook the bacon until it is crispy and golden brown, stirring occasionally with your spatula.
3. Once crispy, push the bacon to the cooler outer edge of the grill to keep warm, leaving the rendered bacon fat in the cooking zone. This fat is the secret to the Ohio-style flavor profile.

Step 3: Char the Brussels Sprouts

1. Toss the halved Brussels sprouts and chopped red onion in the rendered bacon fat on the grill. If needed, add the additional olive oil to ensure everything is well-coated.
2. Arrange the sprouts cut-side down on the hot surface. Press them down firmly with a spatula to maximize contact with the steel.
3. Let them cook undisturbed for 3 to 5 minutes. This patience is key to achieving that signature dark, nutty char.
4. Flip the sprouts and onions, cooking for another 3 to 4 minutes until they are tender-crisp.

Step 4: Glaze and Serve

1. Pull the crispy bacon back into the mix with the sprouts and onions.
2. Drizzle the maple syrup and apple cider vinegar over the mixture, tossing everything together quickly. The liquids will bubble and glaze the vegetables instantly.
3. Season with sea salt and cracked black pepper.
4. Remove from the grill immediately and serve while piping hot.

Tips

To master this recipe, understanding heat management on your Arteflame is crucial. The center of the cooktop is the hottest, while the outer edges are cooler. Start searing your sprouts closer to the center to get that initial crust, then move them outward if they need to soften more without burning. Always choose Brussels sprouts that are similar in size to ensure even cooking; if you have very large ones, consider quartering them instead of halving. One common mistake is overcrowding the cooking zone. Ensure the sprouts have enough space to breathe; otherwise, they will steam instead of roast, causing you to lose that delicious crispy texture. Finally, do not discard the bacon fat—it adds a depth of savory flavor that oil alone cannot replicate.

Variations

While the classic Ohio-style recipe focuses on the holy trinity of bacon, maple, and sprouts, the versatility of the Arteflame allows for endless creativity. You can easily adapt this dish to suit different dietary needs or flavor preferences without losing the essence of the grill. Here are a few popular twists on the classic recipe:

• Spicy Kick: Add a teaspoon of crushed red pepper flakes or a drizzle of sriracha during the glazing step for heat.
• Nutty Crunch: Toss in 1/2 cup of toasted pecans or walnuts right before serving for added texture.
• Cheesy Finish: Grate fresh Parmesan or crumble goat cheese over the hot sprouts just as you take them off the grill.
• Balsamic Glaze: Swap the apple cider vinegar for a thick balsamic glaze for a tangier, darker finish.
• Vegetarian Option: Omit the bacon and use smoked paprika or liquid smoke to mimic the savory depth.

Best pairings

These charred Brussels sprouts are robust enough to stand on their own, but they truly shine when paired with proteins that match their smoky intensity. The sweetness of the maple syrup and the acidity of the vinegar cut through rich, fatty meats perfectly. Because you are already cooking on the Arteflame, it makes sense to prepare your main course simultaneously on the flat top. This side dish bridges the gap between casual barbecue and elegant outdoor dining.

• Grilled Ribeye Steak: The rich fat of a ribeye complements the crispy texture of the sprouts.
• Smoked Pork Chops: The maple glaze on the sprouts mirrors the sweetness often paired with pork.
• Cedar Plank Salmon: The smokiness of the fish pairs beautifully with the charred vegetable notes.
• Roasted Chicken: A classic Sunday dinner combination that never fails to please a crowd.

Conclusion

This Ohio Charred Brussels Sprouts recipe is more than just a side dish; it is a testament to the flavor-enhancing power of the Arteflame grill. By utilizing the flat cooktop, you achieve a texture that is difficult to replicate in a kitchen, blending the smoky essence of open fire with the sweet and savory notes of the ingredients. It is a dish that celebrates local produce and the joy of outdoor cooking. Whether you stick to the classic bacon and maple combination or experiment with your own variations, this recipe is guaranteed to convert even the staunchest Brussels sprout skeptics into fans. Gather your friends, fire up the grill, and enjoy the incredible flavors of this rustic masterpiece.