Crispy on the outside and tender inside, these Blackstone Brussels Sprouts are an easy, flavorful side that cooks quickly on a griddle. A simple seasoning blend and a bit of butter create a sweet-and-savory coating that transforms Brussels sprouts into a crowd-pleasing dish. Serve them alongside your favorite main course for an effortless, delicious addition to any meal.
PIN IT FOR LATER!
If your family tends to skip Brussels sprouts, this recipe may change their minds. Cooked on the Blackstone griddle, the sprouts get a crisp exterior while remaining tender inside, and a quick toss in butter gives them rich flavor. The seasoning—garlic powder, brown sugar, salt, and black pepper—adds a balanced sweet and savory note that complements the sprouts’ natural taste. This fresh, fast side is perfect for weeknights or a weekend cookout.
Why You’ll Love This Recipe
- This easy side takes about 20 minutes total, making it ideal for busy weeknights.
- The seasoning mix is pantry-friendly and creates the best flavor—a pleasant balance of sweet and savory that tones down any bitterness.
- With a crispy outside and tender inside, these sprouts are likely to win over even picky eaters.
Ingredients for Blackstone Brussels Sprouts
- Butter – salted or unsalted. Substitute olive oil to make this dairy-free.
- Brussels sprouts – they shine when in season (fall through early spring), but are delicious year-round.
- Seasonings – garlic powder, brown sugar, salt, and ground black pepper.
How to Make Brussels Sprouts on the Blackstone Griddle
- Trim and wash the Brussels sprouts, then cut each sprout in half. If you have very large sprouts, quarter them so they cook evenly.
- Preheat the Blackstone griddle to medium-high heat and melt the butter on the surface. Spread the butter with a spatula so it coats the cooking area.
- Add the halved sprouts and toss to coat them in butter. Arrange them in a single layer. Sprinkle garlic powder, brown sugar, salt, and black pepper over the sprouts and stir to combine.
- Cook, stirring frequently, for 3–4 minutes so the edges begin to brown.
- Cover the sprouts with a cooking dome and continue to cook 3–5 more minutes, flipping once halfway through, until they reach your preferred tenderness and browning.
- Remove from the griddle and serve immediately while hot and crisp.
Pro Tips
- Cut larger sprouts into quarters so they finish cooking at the same rate as smaller ones.
- Choose bright green sprouts without brown or yellow spots for the best flavor and texture.
Storage and Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing cooked Brussels sprouts is not recommended, as they lose their crispness when thawed.
To reheat, warm leftovers on the Blackstone griddle until heated through, or use an air fryer for a quick crisp-up to restore texture.
In about 20 minutes you can turn simple Brussels sprouts into a restaurant-quality side: golden, caramelized, and full of flavor. These Blackstone Brussels sprouts pair well with many mains and are sure to become a go-to side in your rotation.
Brussels Sprouts on Blackstone
Equipment
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Blackstone Griddle
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Spatula or griddle tool
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Measuring spoons
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Sharp knife
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Cutting board
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Cooking dome (optional)
Ingredients
- 3 Tablespoons butter
- 1 pound Brussels sprouts washed and trimmed
- 1 teaspoon garlic powder
- 2 teaspoons brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
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Trim the Brussels sprouts by trimming the stem end, then cut each sprout in half.
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Preheat the Blackstone to medium-high. Place butter on the griddle and let it melt, then spread it across the cooking surface.
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Add Brussels sprouts, toss to coat in butter, and spread into a single layer. Sprinkle garlic powder, brown sugar, salt, and pepper over the sprouts and stir to combine.
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Cook, stirring frequently, for 3–4 minutes until the edges start to brown.
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Cover with a cooking dome and cook 3–5 more minutes, flipping halfway, until tender and browned to your liking.
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Remove from the griddle and serve immediately.
Nutrition Information
We are not dietitians; for exact nutrition information consult a nutritionist. Nutrition data here is calculated and may contain errors. For an accurate count, run the ingredients through your preferred nutrition calculator.
How To Serve Blackstone Brussels Sprouts
These sprouts pair beautifully with grilled or roasted proteins like chicken, steak, and pork. For a one-surface meal, cook potatoes on the griddle alongside the sprouts to create a complete, speedy dinner.
More Great Veggie Side Dishes
- Grilled green beans in foil packets make an easy, five-ingredient side that’s ready in about 30 minutes.
- Blackstone loaded smashed potatoes add comfort-food flavor with bacon and melted cheese.
- Balsamic and garlic make grilled zucchini a simple, low-carb weeknight favorite.
- Easy grilled vegetables caramelize nicely on the grill and pair well with most proteins.