Smoky Blackstone Brussels Sprouts
Serves 4 servings
Prep: 15 minutes • Cook: 15 minutes
Fresh Brussels sprouts seared cut-side down on the Blackstone until deeply browned and crisp, then finished with garlic and a light balsamic-honey glaze. High in fiber, vitamin C, and antioxidants, this smoky and slightly sweet side may just win over a few Brussels sprouts skeptics.
Ingredients
- 1 1/2 lbs fresh Brussels sprouts
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 tablespoon chopped fresh parsley
Instructions
- Trim the Brussels sprouts, remove any loose outer leaves, and cut them in half lengthwise. Place in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave for 2 to 3 minutes to begin softening the centers.
- Drain thoroughly, pat the sprouts dry, and toss with olive oil, salt, black pepper, and smoked paprika.
- Preheat the Blackstone griddle to medium-high heat, about 375°F to 400°F. Arrange the sprouts cut-side down in a single layer with a little space between them.
- Cook without moving for 4 to 5 minutes, until deeply browned, then flip and cook another 2 to 3 minutes, until tender but still slightly firm in the center.
- Reduce the heat to medium, add the garlic, and toss for about 1 minute until fragrant. Stir together the balsamic vinegar and honey, drizzle over the sprouts, and toss for another 30 to 60 seconds until lightly glazed.
- Remove from the heat, sprinkle with fresh parsley, and serve immediately.
Notes & Tips
- Briefly steaming the Brussels sprouts helps the centers become tender without burning the exterior. Dry them thoroughly afterward so they sear instead of steam on the griddle.
- Place the cut sides directly against the hot griddle and resist moving them during the initial sear to develop a deeply browned crust.
- Avoid overcrowding the griddle; leaving space between the sprouts helps moisture escape and encourages better caramelization.
- The balsamic-honey mixture should lightly glaze the sprouts rather than make them noticeably sweet. For a savory variation, omit the honey and finish with fresh lemon juice and Parmesan.
- For a little heat, add crushed red pepper flakes with the garlic. A large cast-iron skillet also works well instead of the Blackstone.
Nutrition:
150 cal • 5g protein • 7g fat • 19g carbs