Vermont Maple Balsamic Grilled Brussels Sprouts

Introduction

Bringing out the best of earthy Brussels sprouts with a sweet, tangy glaze, this Vermont Maple Balsamic Grilled Brussels Sprouts recipe is a crowd-pleaser. Using the Arteflame grill, we achieve perfectly caramelized Brussels sprouts with a crispy sear on the outside and tender texture on the inside. Whether you're serving it as a side dish or a light main, this grilled veggie dish is packed with complex flavors and gorgeous presentation.

Ingredients

• 1.5 lbs fresh Brussels sprouts, trimmed and halved
• 3 tbsp unsalted butter (melted)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup Vermont maple syrup
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prep the Brussels sprouts

1. Trim the bottom stems off the Brussels sprouts and slice them in half.
2. Place them in a mixing bowl and toss with melted butter, salt, and pepper.

Step 3: Grill the Brussels sprouts

1. Spread the halved Brussels sprouts cut-side down on the flat cooktop griddle near the hotter center ring.
2. Let them sear and caramelize for 5-7 minutes until golden brown.
3. Flip and cook an additional 4-5 minutes until tender.

Step 4: Make the Maple Balsamic glaze

1. In a small steel container or a heat-safe bowl placed on the griddle, combine Vermont maple syrup, balsamic vinegar, Dijon mustard, and minced garlic.
2. Let it simmer for 2-3 minutes while stirring, until slightly thickened.

Step 5: Finish the Brussels sprouts

1. Drizzle the warm maple balsamic glaze over the Brussels sprouts on the griddle.
2. Toss gently to coat evenly and allow them to absorb the glaze for 1-2 minutes.
3. Remove from the grill and serve immediately.

Tips

• Use the inner hot zone of the cooktop for a deeper sear and the outer zone to keep veggies warm before serving.
• Keep a watchful eye to avoid overcooking—the solid steel surface means food won’t burn, but timing matters for texture!
• Butter provides a rich, savory flavor and helps with caramelization. Avoid substituting with oil for this recipe.
• For a more charred finish, press down lightly on the Brussels with a spatula while on the hot part of the griddle.
• Double the glaze if serving a large group—people will want more!

Variations

1. Spicy Maple Brussels: Add a pinch of red pepper flakes to the glaze for a sweet kick.
2. Maple Bacon Brussels: Toss in pre-grilled crispy bacon bits after glazing for savory crunch.
3. Honey Balsamic Glaze: Substitute Vermont maple syrup with local honey for a different floral sweetness.
4. Mustard Lovers’ Twist: Add whole-grain mustard instead of Dijon for a deep tangy bite and rustic texture.
5. Herb Infused Brussels: Mix in chopped rosemary or thyme into the glaze while simmering for a fragrant aroma.

Best pairings

• Pair with grilled pork chops or seared filet mignon for a hearty meal.
• Serve alongside a wild rice or quinoa salad for a vegetarian spread.
• A crisp hard cider or a Vermont maple brown ale makes the perfect beverage match.
• Serve with warm crusty sourdough bread brushed with grilled garlic butter for extra indulgence.

Conclusion

Using the Arteflame grill for this Vermont Maple Balsamic Brussels Sprouts recipe brings restaurant-quality flavor and texture to your backyard. The smokey sear, buttery finish, and sweet-tangy glaze unite for a jaw-dropping side dish that’s sure to wow anyone who tastes it.