Blackstone Brussels sprouts turn a vegetable a lot of people think they hate into the first thing that disappears off the plate. The flat-top griddle does something an oven can’t: it presses every cut face flat against screaming-hot steel, so you get deep, even caramelization and lacy crispy edges in a fraction of the time — about 15 minutes start to finish.
You only need three things: fresh Brussels sprouts, oil, and salt and pepper. The trick isn’t a long ingredient list. It’s two pieces of technique: laying the sprouts cut-side down and leaving them alone so they sear, then steam-finishing with a splash of water under a basting dome so the insides go tender while the outsides stay crisp. Get those two right and you’ll never go back to roasting them.
Why You’ll Love This Recipe
- Faster than the oven — no preheat wait, no flipping a sheet pan, done in 15 minutes.
- Better char — direct contact with the griddle beats convection roasting for caramelization.
- Three ingredients — sprouts, oil, salt and pepper. Everything else is optional.
- Endlessly customizable — bacon, garlic parmesan, balsamic, buffalo, maple… the griddle takes them all.
- Crowd-pleaser — the crispy edges win over even the Brussels-sprout skeptics.
Can You Cook Brussels Sprouts on a Blackstone Griddle?
Yes — and the flat-top is arguably the best tool for it. The large, evenly heated surface lets you spread the sprouts in a single layer so each one gets full contact with the steel. That direct contact is what creates the deep brown, almost-fried crust you can’t get when sprouts are crowded on a sheet pan. The griddle also gives you total control: you can push them to a cooler zone if they’re browning too fast, or crank a hot spot for extra char.
Ingredients You’ll Need
The full measurements and printable instructions are in the recipe card at the bottom of the post, along with nutrition info.
- Brussels sprouts: Look for firm, tight, bright-green heads roughly the same size so they cook evenly. Smaller sprouts tend to be sweeter and less bitter.
- Oil: A neutral, high-smoke-point oil (avocado, canola, or vegetable) is ideal for griddle heat. Olive oil works too; just watch that it doesn’t scorch.
- Kosher salt and black pepper: The simplest seasoning that lets the nutty, caramelized flavor shine. Build from here with anything in the variations below.
How to Cook Brussels Sprouts on a Blackstone Griddle
Step 1: Trim the dry stem ends, peel off any loose or yellowed outer leaves, and slice each sprout in half through the stem. (Don’t toss the loose leaves — scatter them on the griddle too; they crisp up like chips.) Pat them dry so they sear instead of steam.
Step 2: In a bowl, toss the halved sprouts with oil, salt, and pepper until lightly coated. Coating them in the bowl gives more even seasoning than oiling the griddle alone.
Step 3: Heat your Blackstone to medium-high and give it a few minutes to come up to an even temperature. A drop of water should sizzle and skate across the surface.
Step 4: Place every sprout cut-face down in a single layer with space between them. This is the step most people skip — that flat face is where the caramelization happens. Resist the urge to stir. Let them sit until the cut sides are deeply browned. Peek by lifting one with tongs; you want golden-to-mahogany, not pale.
Step 5: Flip the sprouts, add a splash of water (a couple tablespoons) to the griddle, and cover with a basting dome or metal bowl for 3–4 minutes. The trapped steam cooks the centers through without burning the outsides. Remove the dome; the sprouts should be fork-tender inside with crisp, charred edges. Total cook time runs about 10–15 minutes depending on size. Finish with any toppings and serve hot.
Recipe Variations
- Bacon Brussels sprouts — Cook chopped bacon on the griddle first, then sear the sprouts in the rendered fat and fold the bacon back in.
- Garlic Parmesan — Toss the hot sprouts with minced garlic and grated Parmesan right off the griddle.
- Balsamic glazed — Drizzle balsamic glaze over the finished sprouts for a sweet-tangy bite.
- Lemon pepper — Add lemon zest and cracked pepper for a bright, fresh twist.
- Asian-inspired — Toss with soy sauce and honey, then top with sesame seeds and sliced green onion.
- Buffalo — Coat in buffalo sauce and serve with blue cheese or ranch.
- Maple — A drizzle of maple syrup in the last minute caramelizes into a sweet glaze.
- Mediterranean — Finish with crumbled feta, Kalamata olives, and a drizzle of olive oil.
- Smoky — Season with smoked paprika and a pinch of cayenne, finish with a squeeze of lemon.
Pro Tips for the Crispiest Griddle Brussels Sprouts
- Dry them well. Surface moisture is the enemy of a good sear. Pat the halves dry before they hit the oil.
- Cut-side down, then leave them alone. Every flip too early costs you char. One good sear, one flip.
- Don’t overcrowd. Sprouts touching = steam, not browning. Work in batches if you have a lot.
- Steam-finish for tender centers. The splash-of-water-under-a-dome trick is the difference between charred-but-raw and perfectly cooked.
- Season after, too. A second pinch of salt or a finishing topping when they come off the heat makes the flavor pop.
- Match the sizes. Uniform halves cook evenly. Halve big sprouts, quarter the giants.
What to Serve with Blackstone Brussels Sprouts
These pair with just about any griddle main — try them next to Blackstone sirloin steak, Blackstone pork chops, or alongside Blackstone green beans for an all-on-the-griddle dinner.
Frequently Asked Questions
Can I cook frozen Brussels sprouts on a Blackstone griddle? Fresh is best. Frozen sprouts release a lot of water, which steams them instead of searing and prevents that crispy char. If frozen is all you have, thaw and pat them very dry first.
How do I keep Brussels sprouts from sticking to the griddle? Make sure the surface is properly preheated and lightly oiled, and toss the sprouts in oil before they go down. A well-seasoned griddle and a hot surface release them cleanly once the crust forms — if they stick, they usually just need another minute to sear.
Can I cook Brussels sprouts with other vegetables at the same time? Yes. Just account for different cook times — denser vegetables like carrots or potatoes take longer, so start those first and add the sprouts partway through.
What seasonings work best? Start with salt and pepper, then build with garlic powder, smoked paprika, Parmesan, or a finishing drizzle of balsamic. Brussels sprouts are a blank canvas.
How do I store and reheat leftovers? Cool fully, then refrigerate in an airtight container for up to 4 days. Reheat right back on the griddle for a couple of minutes to bring the crispiness back — far better than the microwave, which makes them soft.
Can I use a Blackstone griddle indoors? Blackstone griddles are designed for outdoor use. Always follow the manufacturer’s guidelines.
More Blackstone Recipes
- Blackstone Pork Chops
- Blackstone Hot Dogs
- Blackstone Green Beans
- Blackstone Griddle Frozen French Fries
- Blackstone Sirloin Steak Recipe
- Blackstone Chicken Stir Fry
Blackstone Brussels Sprouts
Description
Ingredients
- 1 lb Brussels sprout, trimmed and halved
- 2 tablespoons avocado oil, or olive/vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: 2 cloves garlic, minced, 2 tablespoons grated Parmesan, or 1 tablespoon balsamic glaze to finish
Instructions
- Trim the stem ends of the Brussels sprouts, remove loose outer leaves, and halve each one through the stem. Pat dry.
- In a bowl, toss the halved sprouts with the oil, salt, and pepper until evenly coated.
- Preheat the Blackstone griddle to medium-high and let it come to an even temperature.
- Place the sprouts cut-side down in a single layer, leaving space between them. Don’t stir.
- Sear undisturbed for 4–5 minutes, until the cut sides are deeply browned and caramelized.
- Flip the sprouts, add a splash of water (about 2 tablespoons) to the griddle, and cover with a basting dome for 3–4 minutes to steam the centers until tender.
- Remove the dome, toss with any optional garlic, Parmesan, or balsamic, and serve hot.
Equipment
- Blackstone griddle (or flat-top)
- Basting dome or large metal bowl
- Tongs or griddle spatula
Notes
- Pat the sprouts dry for the best sear — moisture causes steaming instead of browning.
- Don’t overcrowd; work in batches if needed.
- The cut-side-down sear plus the steam-finish is the key to crispy outsides and tender insides.
- Scatter loose leaves on the griddle too — they crisp into “chips.”
Nutrition
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