20-Minute Blackstone Brussels Sprouts

Close-up square photo of a plate of Blackstone Brussels sprouts.

20-Minute Blackstone Brussels Sprouts

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!

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword blackstone griddle

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 91kcal

Author Wendy Polisi

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

US Customary - Metric

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.

Notes

Maintaining Crispness 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.

Storage

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.

Nutrition