Brussel Sprout Skewers recipe poster image

Brussel Sprout Skewers

Roccbox-charred sprouts beat boiled any day! We’ve skewered them here, but they’re just as tasty as a festive side—honestly, we’d eat them year-round!

Recommended Oven
Dome, Arc XL, Arc, Roccbox, Tread
Prep Time
25 minutes
Cook Time
5 minutes
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Ingredients

Serves
8
  • 6-8 Wooden skewers, soaked in water for at least 2 hours
  • 200g Raw Brussel Sprouts
  • 25g Unsalted Butter
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Raisins
  • 4 Rashers Streaky Bacon, cut into lardons (small strips) (Optional)

Recommended Equipment

  • Roccbox

    Roccbox

  • Infrared Thermometer

    Infrared Thermometer

Instructions

Prevent your screen from going dark as you follow along.

Step 1

If using, cook the bacon in a little oil until crispy (this can be done in your Gozney oven or on a stove top). Remove with a slotted spoon until required. In the same pan, add the raisins and cook for a minute or so to plump up and take on that bacon flavour. Set to one side.

Step 2

Cut the sprouts in half vertically and carefully begin threading them onto the soaked skewers so they are all facing the same way.

Step 3

Preheat a griddle pan in Roccbox and rub the sprouts with a little oil. Add the sprout skewers to the hot pan, cut side down, and return to the ocean. Turn the flame dial down to its lowest setting and cook for around 3 minutes before flipping over and cooking for a final 2-3 minutes.

Step 4

Place the skewers onto a serving plate. Allow the pan to cool sor a minute before adding the butter to the still hot griddle pan (it’ll melt quick!) and pour over the skewers before sprinkling over the smoked paprika, raisins and bacon pieces and enjoying!

Author Gozney avatar
Gozney

Pizza Master

United Kingdom

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