Ohio Charred Brussels Sprouts on Arteflame Grill

Introduction

Brussels sprouts get bold flavor and beautiful caramelization when cooked on the Arteflame grill. This no-lid grill creates the perfect char while keeping veggies tender inside. With a buttery crisp and a sweet balsamic glaze finish, these charred Brussels sprouts come out sizzling with taste and visual appeal—ideal for your next cookout in Ohio.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp unsalted butter (melted)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp balsamic glaze
• Optional: 1 tsp garlic powder or minced garlic

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the cooktop heats evenly.

Step 2: Prep the Brussels sprouts

1. Trim and halve the Brussels sprouts.
2. Toss them in melted butter, sea salt, black pepper, and optional garlic.

Step 3: Grill the Brussels sprouts

1. Place the sprouts cut-side down on the flat cooktop griddle, closer to the center for a high-heat sear.
2. Let them cook undisturbed for 5–7 minutes until the bottoms are deeply charred.
3. Flip and cook another 3–4 minutes until tender and charred on both sides.

Step 4: Finish with balsamic glaze

1. Once cooked, drizzle the balsamic glaze over the Brussels sprouts directly on the griddle.
2. Using a spatula, gently toss to coat and let cook for an additional 30 seconds.

Tips

• Use high-quality unsalted butter for a richer depth of flavor.
• Cook the sprouts closer to the center for that perfect sear—Arteflame’s griddle near the fire zone is key.
• Do not overcrowd; leave space for even searing and caramelization.
• If cooking meat alongside, give the Brussels sprouts the outer cooktop space while meat sears in the center.
• Let the balsamic glaze slightly caramelize on the griddle for extra sweetness.

Variations

• Spicy Sriracha Brussels: Add 1 tsp of sriracha to the melted butter before coating the sprouts.
• Parmesan Garlic Charr: Add grated parmesan and garlic powder after cooking for a cheesy twist.
• Maple Glazed Crunch: Substitute balsamic glaze with maple syrup for sweetness and a nutty finish.
• Honey Mustard Glaze: Combine 1 tbsp honey with 1 tsp grainy mustard and toss with the sprouts before grilling.
• Lemon Herb Brussels: Finish with a drizzle of lemon juice and fresh thyme or rosemary after grilling.

Best pairings

• Reverse seared ribeye steak from the Arteflame center grill grate
• Grilled corn in garlic butter (cooked on the griddle)
• Classic red wine like Cabernet Sauvignon or a cold Ohio ale
• Fresh grilled sourdough bread with herb butter
• Smoky grilled chicken thighs marinated in BBQ rub

Conclusion

These charred Brussels sprouts are a flavor-packed, easy-to-make veggie side dish that shines on the Arteflame grill. The flat top ensures a perfect sear without burning, locking in flavor and moisture. Say goodbye to soggy sprouts—hello crispy, caramelized bites with a punch of sweet-tangy balsamic.