New Jersey Charred Brussels Sprouts with Bacon

Introduction

This recipe for Charred Brussels Sprouts with Bacon cooked on the Arteflame grill brings together crispy, smoky bacon and perfectly seared Brussels sprouts in an irresistible dish. We’ll grill everything on the griddle surface for a caramelized finish you simply can’t get in a pan. This is an ultimate side dish that shines at any backyard gathering or even in a holiday spread. With bacon fat, butter, and balsamic coming together in perfect balance, these sprouts are guaranteed to turn sprout-skeptics into fans—especially when made the New Jersey way on your Arteflame grill.

Ingredients

• 1.5 lbs Brussels sprouts, halved
• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• Salt to taste
• Black pepper to taste
• 2 tablespoons balsamic glaze
• Optional: crushed red pepper flakes

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 bowl.
2. Stack dry firewood over the napkins and light the paper.
3. Wait about 20 minutes for the grill to heat up. The center grate will reach over 1,000°F and the cooktop will be hot and evenly heated. You're ready to cook.

Step 2: Cook the bacon

1. Place the chopped bacon directly onto the flat cooktop close to the center for a hotter zone.
2. Stir occasionally with tongs or a spatula until crispy and browned.
3. Move the bacon pieces toward the cooler edges to keep warm without burning.

Step 3: Sear the Brussels sprouts

1. Add butter to the hot griddle area where you cooked the bacon—right into those flavorful bacon drippings.
2. Place the Brussels sprouts cut-side down in the buttered area, forming a single layer.
3. Sprinkle with salt and pepper and let sear undisturbed for about 6–8 minutes until deeply caramelized.

Step 4: Finish cooking the Brussels sprouts

1. After the cut sides are crispy, flip each sprout and cook for another 4–5 minutes until just tender.
2. Mix in the crispy bacon and let them grill together for 1–2 minutes, allowing the flavors to meld.

Step 5: Add final touches and serve

1. Drizzle balsamic glaze over the grilled Brussels sprouts and bacon while still hot.
2. Optional: sprinkle on some crushed red pepper flakes for a bit of heat.
3. Serve hot, directly off the griddle, or transfer to a warm platter and enjoy immediately.

Tips

• Keep everything arranged according to heat zones. Use the hottest areas for crisping and searing, and outer zones to hold food warm.
• Start with bacon; its fat adds flavor and acts as a great base for cooking the sprouts.
• Use fresh, tight Brussels sprouts for optimal texture and flavor.
• Watch for charring on the sprouts—golden brown is ideal.
• When grilling meats alongside, remove them from the grill when they are 15°F below target temp as they continue cooking while resting.

Variations

1. Sweet Maple Glaze: Replace balsamic glaze with a maple syrup drizzle for a touch of sweetness that complements the smoky bacon.
2. Spicy Sriracha Brussels: Instead of balsamic glaze, toss with a mix of sriracha and honey after grilling.
3. Garlic-Parmesan Style: Grill with minced garlic and sprinkle Parmesan cheese after removing from the griddle for an Italian twist.
4. Smoky Applewood: Use applewood-smoked bacon and drizzle with apple cider reduction for seasonal flavor.
5. Herbed Dijon Mustard: Toss finished sprouts in a mixture of butter, thyme, and Dijon mustard for a tangy herbaceous kick.

Best pairings

• Grilled ribeye steak (seared at 1000°F and reverse-seared on Arteflame)
• Chardonnay or Pinot Noir
• Roasted garlic mashed potatoes
• Smoky grilled mushrooms
• Fresh sourdough bread or buttered cornbread

Conclusion

Charred Brussels Sprouts with Bacon on the Arteflame grill are a next-level side dish with restaurant-style flavor made right in your backyard. The even heat of the flat cooktop and the natural smoking process of the grill enhance every ingredient’s flavor without burning. No pans needed—just beautiful, bubbling, bacon-rich Brussels sprouts grilled to perfection, New Jersey-style.