West Virginia Smoky Grilled Brussels Sprouts

Introduction

If you’ve never tasted Brussels sprouts grilled to crispy, smoky perfection, you’re in for a real treat. This West Virginia-inspired smoky charred Brussels sprouts recipe packs incredible flavor from caramelization on the Arteflame flat top and crispy bacon bits. The Arteflame grill’s unique design gives us precise control over heat zones, allowing us to char and crisp the sprouts evenly without burning them. With no need for a pot or oven, everything cooks right on the solid steel cooktop—easy grilling, easy clean-up, and delicious every time.

Ingredients

• 1 1/2 lbs fresh Brussels sprouts, trimmed and halved
• 5 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp sea salt (or to taste)
• 1/2 tsp coarse black pepper
• 1/2 tsp garlic powder
• 1 tbsp balsamic vinegar (optional for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper napkins and allow the grill to heat for about 20 minutes. The center grate will reach 1,000°F and the outer cooktop will have various heat zones.

Step 2: Prep the Brussels sprouts

1. While the grill heats up, rinse, trim, and halve the Brussels sprouts.
2. In a large bowl, toss the Brussels sprouts with melted butter, smoked paprika, salt, pepper, and garlic powder until evenly coated.

Step 3: Start the bacon

1. On the flat cooktop, closer to the center where it's hotter, spread the chopped bacon bits.
2. Let the bacon render its fat and crisp up, stirring occasionally. This will take about 6–8 minutes.

Step 4: Grill the Brussels sprouts

1. Once the bacon is crisped, move it to a cooler zone on the griddle.
2. Place the seasoned Brussels sprouts cut-side down on the hot flat cooktop near the bacon fat.
3. Let them sear undisturbed for about 6–8 minutes until the cut sides are deeply caramelized and charred.
4. Flip the Brussels sprouts and cook for another 4–5 minutes until they are tender with a slight crunch remaining.

Step 5: Finishing touches

1. Return the crispy bacon to the Brussels sprouts and toss to combine.
2. Optional: Drizzle with a touch of balsamic vinegar for added tang right before serving.

Tips

• Use butter instead of oil for a richer taste and better caramelization.
• Place sprouts cut-side down to get that beautiful sear without overcooking.
• Keep moving bacon and sprouts between heat zones to prevent burning and maximize flavor.
• Don’t crowd the griddle—spread the sprouts out so they actually sear instead of steam.
• Sprinkle with a little flaky sea salt just before serving for extra pop.

Variations

1. Maple Bacon Brussels: Add 1 tablespoon of maple syrup at the end for a sweet-salty glaze.
2. Spicy Charred Sprouts: Add a pinch of crushed red pepper flakes or cayenne with the seasoning.
3. Parmesan Garlic Sprouts: Finish with freshly grated Parmesan and an extra dusting of garlic powder.
4. Lemon Herb Brussels: Toss with fresh lemon zest and chopped parsley after grilling.
5. Smoked Gouda Brussels: Shave smoked Gouda over the hot sprouts after removing them from the grill for a melty finish.

Best pairings

• Reverse-seared ribeye steak from the center grate
• Grilled corn with Cajun butter from the outer zone
• Fresh-baked flatbread using the Arteflame pizza oven
• Charred lemon wedges for squeezing over the sprouts
• Crisp West Virginia cider or a smoky porter beer

Conclusion

These smoky, charred Brussels sprouts are a game-changer on the Arteflame grill. Loaded with flavor from bacon and smoke, they’re the perfect side dish that never sees the inside of an oven or pan. Once you try this on your Arteflame, you’ll never go back to steaming or roasting again.