Charred Wisconsin Brussels Sprouts with Bacon

Introduction

Brussels sprouts have never tasted so irresistible! In this recipe, we take charred Brussels sprouts to the next level by grilling them on the Arteflame flat cooktop and infusing them with the smoky richness of crispy Wisconsin bacon. Using the Arteflame grill's unique cooking zones, we achieve a beautifully caramelized crust without burning, while letting the sprouts sizzle in their natural juices. These smoky, savory bites are the perfect crowd-pleaser for your next cookout.

Ingredients

• 1.5 lbs fresh Brussels sprouts, halved
• 6 strips thick-cut Wisconsin bacon, chopped
• 2 tablespoons unsalted butter (for griddling)
• Salt to taste
• Cracked black pepper to taste
• Fresh lemon juice (optional, for serving)
• Fresh parsley, finely chopped (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Drizzle vegetable oil on three paper napkins and place them in the fire bowl of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and give the fire about 20 minutes to create a hot, even cooking surface.

Step 2: Prepare the Brussels Sprouts and Bacon

1. While the grill is heating up, halve the Brussels sprouts and roughly chop the Wisconsin bacon.
2. Toss Brussels sprouts with a pinch of salt and pepper.

Step 3: Cook Bacon on the Flat Griddle

1. Add 1 tablespoon butter to the center area of the Arteflame flat top griddle near the hottest zone.
2. Scatter chopped bacon onto the sizzling butter and cook until crispy, stirring occasionally.
3. Once cooked, move bacon to a cooler zone or to a resting plate, leaving the flavorful rendered fat behind on the griddle.

Step 4: Char the Brussels Sprouts

1. Add 1 more tablespoon of butter to the bacon-rendered fat on the griddle.
2. Place Brussels sprouts cut-side down in the hot zone on the flat cooktop griddle.
3. Allow them to char and caramelize for 6–8 minutes undisturbed.
4. Flip and cook another 5 minutes until tender-crisp and golden.

Step 5: Combine and Serve

1. Toss the crispy bacon pieces back in with the Brussels sprouts on the griddle and mix well for 1-2 minutes.
2. Use fresh lemon juice and chopped parsley as optional finishing touches before serving hot.

Tips

• Use the inner hot zones to get a deep char, but move to outer edges to prevent overcooking.
• Don't overcrowd the griddle—work in batches if needed.
• Always use butter instead of oil for superior grilled flavor.
• Make sure to cook bacon first to let the rendered fat flavor the sprouts.
• You can serve this as a side dish or top with a grilled, runny-yolk egg for a stunning main course.

Variations

1. Spicy Honey Bacon Brussels: Drizzle grilled sprouts and bacon with a mixture of honey and chili flakes for a sweet-spicy kick.
2. Smoky Maple Dijon: Toss cooked sprouts with a mix of maple syrup and Dijon mustard after grilling for bold, tangy sweetness.
3. Garlic Parmesan: Melt freshly grated Parmesan and minced garlic on top of the Brussels sprouts in the final minute of cooking.
4. Balsamic Glazed: Add a splash of balsamic vinegar and let it reduce slightly with the sprouts and bacon for a rich, tangy twist.
5. Applewood Combo: Mix in grilled apple slices and a bit of cinnamon with the sprouts and bacon for a seasonal spin.

Best pairings

• Grilled ribeye or pork chops cooked reverse sear-style on the Arteflame
• Fresh sourdough or grilled garlic bread
• Chilled chardonnay or hoppy pale ale
• Grilled corn on the cob brushed with herb butter
• Smoked Gouda mac and cheese as a comfort food side

Conclusion

Charred Brussels sprouts with Wisconsin bacon on the Arteflame grill is a rustic, flavor-packed dish you'll want to add to your grilling rotation. Made entirely on the griddle surface it brings together amazing textures and flavors, using the Arteflame’s heat zones to perfection. Minimal cleanup, maximum flavor—what more could you want?