Crispy Brussels Sprouts on the Blackstone Griddle
This easy recipe, perfect for outdoor cooking, teaches you how to make crispy, restaurant-quality Brussels sprouts on your Blackstone griddle.
🍴 Crispy Magic: Why Blackstone is the Best Way to Cook Brussels Sprouts
Ever craved those perfectly crispy, slightly charred Brussels sprouts from Outback Steakhouse?
Get ready to recreate this crowd-pleasing side dish right on your Blackstone griddle.
As a full-time RVer and outdoor cooking enthusiast, I’ve perfected this recipe through countless camping adventures.
The high heat of the Blackstone creates an irresistible caramelization that’ll convert even the staunchest Brussels sprouts skeptics.
💚 Why You’ll Love This Recipe
- Simple ingredients you probably already have
- Ready in under 15 minutes
- Great make-ahead option for camping trips
- Budget-friendly alternative to restaurant prices
- Customizable with various dipping sauces
- Perfect for outdoor entertaining
🛒 Ingredients Breakdown
Each ingredient plays a crucial role in creating that signature Outback flavor:
Fresh Brussels Sprouts – Choose firm, bright green sprouts with tightly packed leaves. Smaller sprouts tend to be sweeter and cook more evenly.
Garlic Salt – The perfect blend of salt and garlic flavor that eliminates the need for multiple seasonings. Look for a high-quality brand for best results.
Avocado Oil or Olive Oil – Both oils have high smoke points ideal for griddle cooking. Avocado oil is my preference for its neutral flavor and higher smoke point.
Parmesan Cheese (optional) – Adds a nutty, salty finish that elevates the dish. Fresh grated works best.
Lemon Juice (optional) – A splash brightens the entire dish and cuts through the richness.
Honey Mustard or Dijon (optional) – For dipping, these complement the caramelized flavors perfectly.
🔥 Equipment Needed
- Blackstone griddle
- Metal spatula
- Large bowl for tossing
- Sharp knife
- Cutting board
- Serving Bowl
- Oil bottle or sprayer
- Timer (optional)
👩🍳 How to Make
Alright, let’s fire up that Blackstone griddle, my friend! Crank it to medium heat and let the magic begin.
Step 1: Trim Those Sprouts
Grab your sharpest knife (the one that makes you feel like a pro chef), and give those Brussels sprouts a quick makeover.
Trim off their little stems and peel away any leaves that look like they’ve had a rough day.
Want an easier smash? Slice those sprouts in half.
Step 2: A Quick Spa Day
Toss your sprouts into a bowl of cold water for a refreshing rinse—because dirt doesn’t belong in your dinner.
After their rinse, pop them in the microwave for about 5 minutes to soften them up.
This is like a warm-up stretch before the smashing workout.
Step 3: Smash It, Smash It Real Good
Once cooled (so you don’t scorch your fingers!), line a baking sheet with parchment paper.
Lay the sprouts down and get your smashing tool ready.
Whether it’s a hamburger press, the bottom of a glass, or even a potato masher, flatten each sprout to about ½-inch thickness.
Remember: more surface area = more crispy goodness.
Step 4: Grill Time!
Transfer those halved and flattened beauties to your preheated, oiled-up Blackstone griddle, cut side down.
Let them sizzle and dance on that hot surface like they’re at a Brussels sprouts disco.
Step 5: Season & Crisp
Drizzle a little olive oil love over the sprouts and sprinkle them with garlic salt.
Flip and grill them for 20-25 minutes, turning occasionally to ensure they get golden-brown and crispy around the edges.
Timing can vary depending on their size, so keep an eye out—unless you like them extra crispy like my husband, who insists on everything being “flame-kissed.”
Step 6: Serve & Enjoy
Once they’re golden and crispy (or burned to your partner’s satisfaction), remove them from the griddle.
Let them cool for just a moment before serving.
Then, prepare for compliments—you just took Brussels sprouts from “meh” to “marvelous”!
Bon appétit, grill master! 🥦🔥
🙋♂️ Getting Your Husband or Partner Involved
Let’s be honest – grilling is the perfect opportunity for teamwork!
Here’s how to get your partner engaged:
- Make it fun by serving his favorite beverage while he grills
- Set up a simple station with all the needed tools and ingredients
- Give him full control of the griddle (men love being in charge of outdoor cooking!)
- Promise to handle all indoor prep and cleanup
- Remind him that griddle masters get first dibs on taste-testing
🍽️ Serving Suggestions
Pair these crispy sprouts with:
- Grilled ribeye steak
- Blackstone smashed burgers
- Grilled chicken breast
- Seared salmon
- As a healthy appetizer
💡 Pro Tips for Perfect Results
- Don’t overcrowd the griddle
- Ensure sprouts are completely dry before cooking
- Cut similar sizes for even cooking
- Season generously
- Don’t flip too early – let them develop that crust
- Keep a spray bottle of water handy for flare-ups
🫙 Storage and Reheating
Storage:
- Keep in an airtight container for up to 4 days
- Not recommended for freezing
Reheating:
- Best reheated on the Blackstone for 2-3 minutes
- Alternatively, use an air fryer at 375°F for 3-4 minutes
- Avoid microwave to maintain crispiness
Blackstone Brussels Sprouts Recipe
This easy recipe, perfect for outdoor cooking, teaches you how to make crispy, restaurant-quality Brussels sprouts on your Blackstone griddle.
Ingredients
- 1 Bag of fresh Brussels Sprouts
- Garlic Salt
- Avocado Oil or Olive Oil
- Parmesan Cheese (optional)
- Lemon Juice (optional)
- Honey mustard or Dijon mustard for dipping (optional)
Instructions
- Start by pre-heating your Blackstone grill to medium heat.
- Using a sharp knife, start by trimming the stems of the Brussels sprouts and removing any discolored or wilted outer leaves.
- You can cut the sprouts in half if you would like to make it easier to smash.
- Fill a mixing bowl with cold water and rinse the sprouts to remove any dirt or debris.
- Place in microwave and microwave for approximately 5 minutes to soften them up.
- Once the Brussels sprouts have cooled, place them on a baking sheet lined with parchment paper.
- Place the halved Brussels on a preheated oiled Blackstone griddle with the cut side down.
- Using your hamburger press, gently press down on each sprout until it is flattened to about ½-inch thickness.
- Alternatively, you can take a sturdy object, such as the bottom of a glass or a potato masher.
- This flattening technique ensures that the sprouts have more surface area, allowing them to develop crispy edges when cooked.
- Drizzle the flattened Brussels sprouts with olive oil, and season them with garlic salt.
- Grill the sprouts for about 20-25 minutes, or until they are golden brown and crispy around the edges flipping several times for even cooking.
- The timing may vary depending on the size of your sprouts, so keep an eye on them to prevent burning.
- Once the Brussels sprouts are done baking, remove them from the oven and let them cool slightly before serving.
- You don't have to make them as crispy as mine. My husband likes everything burnt so my recipes are always well done.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 203mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g
🎬 Brussels Sprouts Final Thoughts
These Outback-style Brussels sprouts are more than just a side dish – they’re a celebration of outdoor cooking and simple ingredients transformed into something extraordinary.
Whether you’re a full-time RVer like me or just love cooking outdoors, this recipe proves that sometimes the simplest dishes are the most satisfying.
The Blackstone griddle’s high heat creates that perfect restaurant-quality char that’s nearly impossible to achieve in a regular kitchen.
Plus, there’s something magical about cooking outdoors that makes everything taste better.
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