If you are looking to elevate your side dish game, look no further than Blackstone Brussels Sprouts. Cooking Brussels sprouts on the Blackstone griddle gives them a wonderfully smoky and charred flavor with a crispy texture that is hard to beat. A simple seasoning of brown sugar smoked paprika, and salt makes them really shine. Give this recipe a try, and you will be hooked!
If you are tire of serving the same old side dishes, your are going to love this Blackstone Brussels sprouts recipe. It is the perfect addition to any meal.
Cooking Brussels sprouts on the Blackstone griddle gives them a perfectly charred exterior while preserving their tender texture.
The smoky, crispy results are sure to elevate your dinner game! Plus, they are incredibly versatile and pair well with any protein, whether you're cooking up a steak, roasting chicken, or slow-cooking pork.
In this blog post, we'll take you step-by-step through the process of making Blackstone Griddle Brussels Sprouts, from prep to serving. Along the way, we'll share helpful tips and tricks to help you achieve the most satisfying results.
So get ready to astound your taste buds and impress your dinner guests with this elevated and delicious side dish!
- Brussels Sprouts: Choose Brussels sprouts that are firm and bright green. Trim off any brown ends and discard any wilted or discolored leaves.
- Butter: I like unsalted butter so that I can better control the final level of salt in the dish. You could use salted butter or even olive oil if you prefer.
- Garlic: Freshly minced garlic will add the biggest pop of flavor. Garlic powder or onion powder would also be nice in this recipe.
- Brown Sugar: Brown sugar adds a subtle sweetness that pairs well with the smokiness of the paprika. You could use honey or maple syrup if you prefer.
- Smoked Paprika: This is an essential ingredient for flavor - it adds a nice smoky note to the dish.
- Salt: To bring out all of the flavors and seasonings, use sea salt or kosher salt.
- Apple Cider Vinegar: This will add a slight tang and balance the sweetness from the brown sugar. Balsamic vinegar is also a nice option.
- Optional Toppings: Chopped almonds or hazelnuts make a nice addition, adding texture and extra crunch to this healthy side dish. You can also sprinkle on some freshly minced parsley for garnish.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Tips & Tricks
- For optimal results, choose tight, small heads that measure no more than 1 ½ inches in diameter. However, do not hesitate to use larger sprouts, as they can still be quite delicious even after trimming off any loose outer leaves along the stem.
- To ensure quality, seek out sprouts that are bright green and are free of any black spots or yellowing.
- Keep uncooked Brussels sprouts in a ventilated container in the fridge for up to 5 days. Avoid washing them until it's time to cook. If you've purchased them on the stem, be sure to remove the stem before storage.
How To Trim Brussels Sprouts
Brussels sprouts are a delicious and nutritious vegetable that can be a bit intimidating to prepare if you're not sure how to do it. The key to perfectly trimmed Brussels sprouts is to remove the tough outer leaves and make a shallow cut at the base of the stem.
Step 1: Wash and Dry
Start by washing the Brussels sprouts under cool running water. Be sure to remove any dirt or debris that may be present. Then pat them dry with a clean cloth or paper towel.
Step 2: Prep Your Workspace
Next, prepare your workspace by setting out a cutting board, a sharp knife, and a bowl or container for the trimmed Brussels sprouts.
Step 3: Trim the Base
Using a sharp knife, make a shallow cut at the base of each Brussels sprout. This removes the woody stem and allows for even cooking.
Step 4: Remove Outer Leaves
Remove the tough outer leaves from the Brussels sprouts by gently pulling them away from the sprout. Discard any discolored or damaged leaves.
Step 5: Quarter, Halve, or Leave Whole
Once you have trimmed the base and removed the outer leaves, you can choose to either quarter, halve, or leave the Brussels sprouts whole for cooking. For smaller Brussels sprouts, leaving them whole is ideal; for larger Brussels sprouts, quartering or halving will allow for more even cooking.
These tasty veggies are the ideal side dish for any meat dish, such as Blackstone Steak, Instant Pot Whole Chicken, Blackstone Chicken, Slow Cooker Short Ribs, and Ninja Foodi Chicken Thighs.
To round out the meal, consider pairing with air fryer tomatoes for a burst of tangy flavor, or slow cooker mashed potatoes for a creamy and indulgent side option.
How Long do Brussels Sprouts Take to Cook?
Brussels sprouts generally take 8 to 10 minutes to cook over medium high heat. The exact time will depend on the size of your Brussels sprouts, so make sure to keep an eye on them and stir often.
Why are My Brussels Sprouts Not Crispy?
If your Brussels sprouts are not getting crispy, it's likely because they're being cooked over too low of heat. Make sure to cook them over medium-high heat for the best results. Additionally, be sure to leave plenty of room on the griddle so they have enough space to brown and crisp up. If they are overcrowded, they won't get as crispy. Lastly, make sure to stir them often to ensure even cooking.
How Do You Keep Brussels Sprouts Crispy After Cooking?
To keep Brussels sprouts crispy after cooking, be sure to remove them from the heat as soon as they are done. Overcooking will cause them to become soggy and lose their crispiness.
Additionally, if you have cooked them in butter or oil, make sure to drain off any excess fat before serving. This will help them remain crispy and delicious.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them in a cast iron skillet on the stove top or on your Blackstone grill. You can also reheat them in the oven or microwave.
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More Blackstone Griddle Recipes to Try
- For a delicious meal that never fails to impress, look no further than Blackstone filet mignon.
- Craving a delicious side that the whole family will love? Don't miss these Blackstone smashed potatoes.
- Make this chicken Philly cheesesteak once, and it is sure to become a regular in your dinnertime rotation.
- Blackstone stir fry is easy to make and always a hit at my house.
20-Minute Blackstone Brussels Sprouts
- Blackstone Griddle
- 1 pound Brussels sprouts
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 2 teaspoons light brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 2 tablespoons apple cider vinegar
- Optional: Chopped almonds or hazelnuts
- Wash the Brussels sprouts and trim them. Cut them in half.
- Heat your flat-top griddle to medium-high heat. Add the butter, spreading it across the griddle.
- Add the Brussels sprouts, and cook for 8 to 10 minutes, stirring often.
- Add the garlic, brown sugar, paprika, and salt. Cook for 1 more minute, stirring constantly.
- Remove from the heat, and toss with the apple cider vinegar.
- If desired, top with almonds and hazelnuts.