Around the Campfire
Griddled Brussels sprouts are a sturdy camp side that can stand up to burgers, steak, salmon, or chicken. They are also easier on the griddle than they look, as long as they are cut small enough to cook through.
Why This Recipe Works
The Blackstone browns the flat cut sides while the centers soften. Medium heat gives them time to cook without burning the edges.
Quick Facts
- Serves: 4
- Heat zone: Medium
- Best for: Hearty sides, cool-weather dinners, vegetable plates
- Teaches: Cut-side browning
Shopping List
- Brussels sprouts
- Oil
- Salt and pepper
- Optional Parmesan, bacon, or lemon
Home Prep
Trim and halve Brussels sprouts before the trip if using them early. Pack dry in a sealed container.
Cooler Packing
Keep sprouts dry and away from cooler water. Pack optional toppings separately.
Equipment
- Blackstone griddle
- Spatula
- Tongs
Heat Zones
Use medium heat and give the vegetables room to caramelize rather than steam.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the griddle to medium.
- Oil the surface lightly.
- Place sprouts cut-side down.
- Cook until browned.
- Turn and continue cooking until tender.
- Season and finish with optional toppings.
Doneness
Sprouts should be browned outside and tender inside.
Common Mistakes
- Leaving sprouts whole.
- Cooking too hot.
- Crowding them until they steam.
Serving Suggestions
Serve with salmon, steak, burgers, chicken, or potato skillets. Top with a squeeze of fresh lemon juice, cooked crumbled bacon, or grated Parmesan cheese if desired.
Variations
- Add bacon.
- Finish with lemon.
- Add Parmesan at the end.
Dietary Adaptations
- Gluten-free: As written.
- Dairy-free: Skip Parmesan.
- Vegetarian: Skip bacon.
Scaling
Cook in batches so the cut sides can brown.
Weather Notes
Cold weather is fine, but wind may slow browning.
Leftovers
Use leftovers in bowls, wraps, or breakfast hash.
Kid Helper Tasks
Kids can add finishing toppings after cooking.
Dragonfly Tip
Cut-side down first. That is where the flavor starts.
Dragonfly Challenge
Try one batch with lemon and one with Parmesan. Pick the better camp side.