Blackstone Brussels Sprouts
Description
Crispy, charred Blackstone Brussels sprouts with caramelized edges and tender centers — a fast, three-ingredient griddle side dish ready in about 15 minutes.
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
Serving: 1ServingCalories: 74kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 407mgPotassium: 296mgFiber: 3gSugar: 2gVitamin A: 571IUVitamin C: 64mgCalcium: 33mgIron: 1mg