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 tired of serving the same old side dishes, you're going to love this Blackstone Brussels sprouts recipe. It is the perfect addition to any meal.
The smoky, crispy results are sure to elevate your dinner game!
For a complete meal, serve this with Blackstone filet mignon and Blackstone smashed potatoes.
Ingredient Talk
I love brown sugar here, but I’ve tested it with both honey and maple syrup, and they are also fabulous. Sometimes, depending on what I’m serving, I’ll use balsamic vinegar in place of apple cider vinegar. It’s a great swap.
Don’t be shy with toppings! Chopped almonds or hazelnuts make a nice addition. 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.
- 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
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.
A Word about Crispy Sprouts
If your Brussels sprouts are not getting crispy, it's likely because they're being cooked over too low a 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.
20-Minute Blackstone Brussels Sprouts
Equipment
Ingredients
- 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
Instructions
- 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.
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