Introduction

Charred Brussels Sprouts with Bacon is a bold, smoky side dish that’s sweet, savory, and absolutely unforgettable. Cooked entirely on the Arteflame grill, this dish gets its unique flavor from crispy bacon, golden Brussels sprouts, and a final drizzle of honey for a Southern twist inspired by Tennessee flavors. With no pans or oven needed, and thanks to the Arteflame’s perfectly controlled heat zones and solid steel flat top cooktop, you’ll achieve gorgeously caramelized Brussels sprouts that never burn—just full flavor and a perfect sear.

Ingredients

• 1 lb Brussels sprouts, halved
• 6 strips thick-cut bacon
• 2 tbsp unsalted butter
• 1 tbsp honey
• 1/2 tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• Optional: red chili flakes for heat

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins on the bottom of the grill.
2. Pour a small amount of vegetable oil on the napkins.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build up for about 20 minutes until the center grill grate reaches over 1,000°F and the surrounding flat grill is fully heated.

Step 2: Prep your ingredients

1. While the grill heats, halve the Brussels sprouts and season with salt, pepper, and smoked paprika.
2. Roughly chop the bacon into bite-sized pieces.

Step 3: Cook the bacon

1. Add the chopped bacon to the flat cooktop, nearest the hot center zone.
2. Let it crisp up, stirring occasionally, until golden brown.
3. Move bacon to a cooler edge of the grill to keep warm and reserve the tasty bacon drippings where it cooked.

Step 4: Sear the Brussels sprouts

1. Add butter to the bacon drippings area of the hot griddle.
2. Place the Brussels sprouts cut-side down into the hot butter mixture.
3. Sear for 8–10 minutes until caramelized and golden brown.
4. Flip and cook another 3–5 minutes depending on desired tenderness.

Step 5: Add bacon and finish the dish

1. Return crispy bacon on top of the sprouts.
2. Drizzle the entire mixture with honey.
3. Stir to coat everything together and let it sizzle for another minute.
4. Serve immediately right off the grill for best flavor and presentation.

Tips

• Keep sprouts closer to the center for charring and move outward as they become golden.
• Use butter instead of olive oil for a richer flavor on the Arteflame’s cooktop.
• Add a pinch of chili flakes for a Tennessee-style spicy kick.
• If using thick bacon, render slowly so it becomes super crisp and flavorful.

Variations

1. Maple Bourbon Glaze: Swap honey with maple syrup and a dash of bourbon for a smoky-sweet punch.
2. Parmesan Crunch: After searing, grate parmesan cheese over the sprouts for a salty, crispy edge.
3. Balsamic Fig: Use balsamic glaze and sliced figs to elevate to a gourmet level.
4. Applewood Smoked: Use applewood chips under the firewood for a pronounced smoky flavor.
5. Cajun Style: Season with Cajun spice mix instead of smoked paprika for a Southern kick.

Conclusion

This Tennessee-style charred Brussels sprouts recipe bursts with bold grilled flavors, crispy bacon, and a gentle sweetness that elevates the humble sprout to star status. All done on the Arteflame grill with zero cleanup—it’s the kind of side dish that makes grilling season last all year long.

Best pairings

• Grilled ribeye steak reverse seared on the center grate
• Charred corn on the Arteflame with lime and cotija
• Sweet iced tea or a Tennessee whiskey cocktail
• Grilled sourdough bread slices brushed with garlic butter