These Blackstone Brussels Sprouts are cooked in butter and garlic at 400°F until caramelized on the outside and tender inside. They cost just $0.86 per serving and are a family favorite.
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Brussels sprouts on the Blackstone completely changed how my family feels about this vegetable. The hot griddle caramelizes the cut side while the garlic butter adds tons of flavor. Even my kids went back for seconds, and at just $0.86 per serving, it is an easy budget friendly side dish.
Why You’ll Love This Recipe!
- Budget Friendly — $3.44 total for a fresh flavorful vegetable side
- The Blackstone flat top caramelizes the cut side of every sprout into a golden crust no oven can replicate
- Ready in under 15 minutes
- Garlic butter soaks into every sprout for bold savory flavor in every single bite
- The side dish that converts even the pickiest Brussels sprout skeptics in the family
After 14 years of developing recipes, I know the best Blackstone side dishes cook right alongside the main dish with very little extra effort. These Brussels Sprouts do exactly that.
If you love easy Blackstone vegetable side dishes like this one you will also love our Blackstone Brussel Sprouts with Bacon Recipe, Blackstone Green Beans, and Blackstone Zucchini and Squash. They are all budget-friendly, made with simple ingredients, and the kind of fast flavorful sides your family will request at every single backyard dinner.
Ingredients
- Fresh Brussels sprouts, 1 pound — always use fresh not frozen for this recipe. Frozen sprouts release too much moisture on the hot griddle and steam instead of caramelizing. Look for small to medium sprouts of similar size so everything cooks evenly. Trim the ends and halve before cooking — the flat cut side is what creates the golden crust
- Butter — melted directly on the hot griddle before adding the sprouts. The butter bastes every sprout as it cooks and is what gives this recipe its rich savory depth. Olive oil works as a substitute but butter gives the best flavor
- Minced garlic — added to the sprouts after they go on the griddle so it does not burn on the empty hot surface. Garlic powder works as a substitute — use ¼ teaspoon in place of the minced garlic
- Salt and black pepper — seasoned directly on the griddle alongside the garlic for even distribution throughout every sprout
How to Cook Brussel Sprouts on a Blackstone Griddle
Step 1 – Prepare Brussel Sprouts – Trim the Brussel Sprouts by cutting the end off and then cut the Brussel Sprouts in half.
Step 2 – Heat Grill – Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F).
Step 3 – Add Butter to Grill – Put the butter on the grill and allow it to melt. Use a spatula to spread the butter out onto the grill.
Step 4 – Add Brussel Sprouts – Add the Brussel Sprouts to the grill and toss to coat them in the butter. Then spread them out in a single layer.
Step 5 – Season – Season the Brussel sprouts with the garlic, salt and pepper.
Step 6 – Cook – Sauté the Brussel Sprouts stirring frequently for 3-4 minutes.
Step 7 – Add the cooking dome – Cover the grill and cook the Brussel sprouts for 3-5 more minutes.
Step 8 – Cook until tender – Flipping them halfway through the cook time until the Brussel spouts are the tenderness and brownness that you prefer.
Step 9 – Serve and Enjoy – Serve this easy side dish with pork, steak, or chicken.
How to Trim Brussel Sprouts
Proper trimming takes 2 minutes and makes a significant difference in the finished result:
Step 1 — Rinse the sprouts under cold water and pat dry.
Step 2 — Trim the tough stem end off each sprout — just the very bottom where it was attached to the stalk.
Step 3 — Peel away any yellowed or damaged outer leaves.
Step 4 — Slice each sprout in half lengthwise through the center. The flat cut side is what caramelizes on the hot griddle.
Sizing note: If any sprouts are significantly larger than the others cut those into quarters so everything finishes cooking at the same time.
Stovetop Cast Iron Method
No Blackstone? Cook these in a large cast iron skillet over medium-high heat using the exact same method. The cast iron holds heat well and creates a similar golden crust — allow 2–3 extra minutes per side since the skillet surface runs slightly cooler than the Blackstone flat top.
Tips for Success
- Always use fresh sprouts. Frozen Brussels sprouts release too much moisture on the hot griddle and steam instead of caramelize — always use fresh for this recipe
- Pat completely dry. Any surface moisture prevents the golden crust — always pat dry before they hit the griddle
- Cut side down first. The flat cut side goes directly on the hot buttered griddle for the first 3–4 minutes — this creates the caramelization that makes this recipe special
- Do not crowd the griddle. Sprouts touching each other steam rather than sear — spread in a single layer with a small amount of space between each one
- Use the cooking dome. The dome traps steam that tenderizes the center without overcooking the edges — this is the technique that gives you crispy outside and tender inside simultaneously
Variations and Substitutions
- Add crumbled bacon or pancetta over the finished sprouts for a smoky savory variation
- Sprinkle with freshly grated parmesan cheese in the last minute of cooking
- Drizzle with a tablespoon of maple syrup in the last 2 minutes for a sweet savory caramelized finish
- Toss with crumbled feta cheese right before serving for a tangy contrast
- Add red pepper flakes alongside the garlic for a spicy variation
- Finish with a squeeze of fresh lemon juice right before serving for a bright acidic contrast to the butter
Storage and Reheating
Refrigerator
- Store in an airtight container for up to 3–4 days — the crispy edges soften after refrigeration but the flavor is still excellent
Reheating
- Reheat on the Blackstone or in a cast iron skillet over medium-high heat for 2–3 minutes until warmed through and the edges crisp back up — microwave in 30-second intervals also works but the edges will not be as crispy
Frequently Asked Questions
The griddle was not hot enough or the sprouts were not patted dry — always preheat to 400°F and make sure every sprout is completely dry before it hits the buttered surface.
Frozen sprouts release too much moisture on the hot griddle and steam rather than caramelize — always use fresh for the best crispy result on the Blackstone.
Pierce the thickest part of the largest sprout with a fork — it should go in easily with no resistance. The cut side should be deep golden brown and the outer leaves slightly crispy.
Yes — cook diced bacon on the griddle first and remove leaving the drippings. Cook the Brussels sprouts in the bacon drippings instead of butter and top with the crispy bacon before serving for an incredible variation.
Brussels sprouts pair beautifully alongside any Blackstone steak chicken or pork — cook the protein on one zone of the flat top and the Brussels sprouts simultaneously on the other for a complete dinner with almost no extra effort.
More Easy Blackstone Sides
These Blackstone Brussels Sprouts have crispy golden edges, tender centers, and cost just $0.86 per serving. They are ready in 15 minutes and make an easy side for any Blackstone dinner. If you make them leave a star rating and a comment below — I love hearing whether this recipe converted any Brussels sprout skeptics in your family the way it did in ours!
Blackstone Brussel Sprouts
Ingredients
- 2 Tablespoon Butter
- 1 pound Brussel Sprouts
- 1 tsp Minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Pepper
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Instructions
- Trim Brussels sprouts by cutting off the stem ends and then cut each Brussels sprout in half.
- Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F). Place butter on the griddle and allow it to melt. Use a spatula to spread the melted butter evenly across the griddle surface.
- Add the Brussel Sprouts to the grill and toss them to thoroughly coat them in the butter. Then spread them out in a single layer. Season the Brussels sprouts with minced garlic, salt, and black pepper.
- Sauté the Brussel Sprouts stirring frequently for 3-4 minutes.
- Cover the grill and cook the Brussel sprouts for 3-5 more minutes flipping them halfway through the cook time until the Brussel spouts are the tenderness and brownness that you prefer.
I love my Blackstone griddle. These recipes sound great. Going to start trying them today.
Thanks so much
Your welcome Chris. I hope you enjoy the recipes and thank you for the positive review!