These 20-minute Blackstone Brussels sprouts come off the griddle with crispy, charred edges and a sweet, smoky brown-sugar coating. A splash of apple cider vinegar at the end brightens everything up. They cook right next to your steak or chicken on the flat top, so the whole dinner comes off the griddle together.
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 or Blackstone Ribeye 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.
Getting Crispy Edges on the Griddle
Crispy Brussels sprouts on the griddle all come down to keeping them from steaming.
- Dry them really well. Any water left on the leaves turns to steam the second it hits the hot butter.
- Give them room. A single layer with space between the sprouts lets them brown. Place them too close, and they will steam.
- Leave them alone at first. Let them sit 3 to 4 minutes before the first stir so the cut sides get a chance to brown.
- Vinegar goes on off the heat. That way it coats the sprouts instead of sizzling away on the flat top.
So, how long to cook Brussels sprouts on the Blackstone? Plan on 8 to 10 minutes over medium-high heat. Size matters more than the clock, though. Pull them when the cut sides are deep golden brown with a few dark spots and a paring knife slides easily into the biggest one.
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 for griddle Brussels sprouts. Extra-large sprouts will need to be quartered or parboiled to ensure they are fork-tender without burning the outside.
- 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.
- Make sure you don't add the sugar and spice blend too early in the cooking process. Sugar burns quickly on the griddle, so be ready to pull them off when you hit the minute mark after adding.
- Getting a head start for entertaining? Trim and halve the sprouts up to a day ahead, but hold off on washing them. Keep them in the fridge and cook them right before dinner. They lose their crunch the longer they sit after cooking.
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.
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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