Crispy, smoky Brussels sprouts with bacon, bacon jam, and goat cheese cooked in cast iron in the Ooni Karu pizza oven.
Introduction: A New Favorite in the Ooni Oven
Most people think of the Ooni Karu as a pizza oven—and it’s absolutely fantastic for that—but if you’ve followed me for a while, you know that in my Colorado backyard I use it for way more than just pizza. Year-round, regardless of weather, I fire up the Ooni Karu to create side dishes, appetizers, and even desserts.
One of our family’s favorites? Wood fired Brussels sprouts in the Ooni oven. Crispy, smoky, and caramelized, these sprouts are tossed with bacon, glazed with Midwest Fresh bacon jam, and finished with tangy goat cheese. They’re quick, consistent, and so full of flavor that even Brussels sprout skeptics will ask for seconds.
The Key Ingredients for Wood Fired Brussels Sprouts
Brussels Sprouts: The Star of the Dish
Brussels sprouts are hearty little vegetables that truly shine when roasted at high heat. In the Ooni oven, their outer leaves crisp and char while the inside stays tender. For the best results, choose sprouts that are small to medium in size and tightly packed. Cutting them vertically into thirds exposes more surface area, which means more caramelization and flavor once they hit the cast iron skillet.
Bacon and Bacon Jam: Double the Flavor
Bacon is the foundation of this recipe, bringing salty, smoky richness that balances the natural bitterness of Brussels sprouts. As the bacon renders in the skillet, it creates a flavorful base for the sprouts to roast in. To take things a step further, I stir in a few spoonfuls of Midwest Fresh bacon jam near the end of cooking. This jam adds a sweet-savory glaze with hints of smoke and caramel that coat every bite. If you love bold flavor, the combination of bacon and bacon jam is unbeatable in this Wood Fired Brussels Sprouts in the Ooni Oven.
Goat Cheese: Creamy and Tangy Finish
The final touch is a crumble of goat cheese. Its creamy texture and tangy flavor are the perfect counterpoint to the smoky bacon and sweet glaze. The cheese melts just slightly into the hot sprouts, giving the dish richness without overwhelming it. If goat cheese isn’t your favorite, other cheeses like blue cheese, Parmesan, or herbed spreads like Boursin can work just as well. Still, goat cheese remains my top choice for balance and a touch of elegance.
About the Ooni Karu Pizza Oven
Why I Cook More Than Pizza in My Ooni
The Ooni Karu is built for high heat—reaching up to 800°F—which makes it perfect not only for Neapolitan pizza but also for blistering vegetables, roasting meats, and firing up cast iron sides. In my backyard, I use it for everything from salmon to desserts. And when it comes to veggies, the Ooni gives you that restaurant-style char that’s hard to replicate indoors.
Fuel Options: Wood vs Gas
The Karu’s versatility is one of its best features. Some nights I fire it up with wood for that authentic smoky flavor. Other times, when I need dinner on the table fast, I use the gas burner attachment for steady, clean heat. Both fuel types work beautifully for Brussels sprouts. My rule of thumb: wood for a deeper, rustic flavor; gas for weeknight speed and ease.
Choosing the Right Wood for the Ooni Oven
When cooking in the Ooni Karu, the type of wood you use makes a big difference. For this cook, I used premium wood from Cutting Edge Firewood, a company known for providing ultra-dry, clean-burning wood that delivers consistent heat and great flavor. Unlike big-box firewood bundles that can be damp, smoky, or inconsistent in size, Cutting Edge wood is perfectly seasoned and cut to fit pizza ovens like the Ooni.
Why Cutting Edge Firewood Works So Well for Wood Fired Brussels Sprouts
The Ooni Karu needs wood that ignites quickly, burns hot, and doesn’t leave a lot of excess ash. Cutting Edge Firewood checks all those boxes. Their wood pieces are kiln-dried for longer burn times and cleaner flames, which is key when you’re trying to reach 800°F in a small oven chamber. With this wood, I can count on steady heat and less fussing with the fire while I cook.
Flavor Benefits of Wood Fuel
Cooking over real wood adds flavor that gas alone can’t match. The smoke from Cutting Edge Firewood enhances the Brussels sprouts with a subtle wood-fired character that complements the bacon and goat cheese. It’s not overpowering, but it gives the sprouts that rustic edge you’d expect from a restaurant-style wood oven.
Wood vs. Gas: When to Choose Each
I love the convenience of the gas burner on busy weeknights, but when I want maximum flavor—and the full Ooni experience—I go with wood. The sprouts in this recipe picked up a smoky sweetness that paired beautifully with the caramelized bacon jam. For special meals, holidays, or when I have a little more time to tend the fire, wood from Cutting Edge Firewood is always my first choice.
Preparing Brussels Sprouts for High-Heat Cooking
Step One: Trim and Slice
Wash your sprouts, trim the tough stems, and slice them vertically into thirds. This creates more surface area, which means more crisp edges after roasting.
Step Two: Pre-Cook for Tenderness
Brussels sprouts are dense and take time to cook through. A quick microwave steam (with ¼ cup water, covered in plastic wrap for 4–5 minutes) brightens their color and softens them just enough to speed up roasting.
Step Three: Drain Well
This step is crucial: drain sprouts on paper towels to remove excess moisture. The drier the sprouts, the better they’ll crisp in cast iron. Think of it like searing a steak—you want a dry surface to get that golden crust.
The Bacon Factor
Bacon Choices: Strips, Lardons, or Pancetta
For this recipe, I used thick-cut bacon sliced into pieces. You could use lardons (chunky strips), pancetta, or even turkey bacon if that’s your preference. The key is letting it render in the hot skillet until crispy and golden.
Bacon Jam: Midwest Fresh for the Win
I’m a huge fan of Midwest Fresh’s bacon jam—it’s sweet, smoky, and adds a glossy glaze to the sprouts. Stirring it in near the end of cooking makes everything sticky and irresistible.
Vegetarian Option (But Why?)
Yes, you could skip both the bacon and bacon jam to make this vegetarian. They’ll still taste great with just olive oil and cheese. But let’s be real: bacon is what makes Brussels sprouts irresistible. Skipping it is like going to Disney and not riding the rides.
Cheese Choices: Goat Cheese and Beyond
I love finishing these sprouts with creamy goat cheese. The tangy, slightly funky flavor balances the sweetness of bacon jam and the smokiness from the oven.
Other options include:
- Blue cheese for sharp, bold flavor.
- Rondelé or Boursin for herby creaminess.
- Parmesan for nutty, salty umami.
Goat cheese, though, hits the perfect balance for me.
Tools and Safety: Cooking in Cast Iron at 800°F
Why Cast Iron is Essential
Cast iron is a must for this cook. It handles the Ooni’s high heat and ensures even browning. A lighter pan just won’t cut it. We like using pans from Lodge and Smithey.
Don’t Forget the Mitts and Trivets
When cooking in the Ooni, everything is blazing hot. Always have heavy-duty oven mitts and a trivet ready. Don’t be the guy wandering around with a 500°F skillet looking for a place to set it down.
Step-by-Step: How to Make Wood Fired Brussels Sprouts in the Ooni Oven
- Prep the sprouts – Wash, trim, and cut into thirds. Microwave 4–5 minutes with ¼ cup water. Drain well.
- Preheat the Ooni oven – Fire with wood (for smoke) or gas (for ease). Heat skillet inside until screaming hot.
- Render the bacon – Add chopped bacon to skillet. Cook 2–3 minutes.
- Add sprouts & oil – Stir sprouts and olive oil into the bacon. Cook 5–7 minutes, stirring occasionally.
- Glaze with bacon jam – Add jam, stir, and cook 2–3 minutes more.
- Finish with goat cheese – Remove skillet carefully, crumble goat cheese over, season, and serve hot.
Why Wood Fired Brussels Sprouts Work So Well in the Ooni
The Ooni’s high heat creates perfect caramelization: charred edges, tender centers, and smoky flavor in minutes. Add bacon, bacon jam, and goat cheese, and you’ve got a gastropub-worthy side dish made in your backyard.
Other recipes for great side dishes to pair with grilled meat
Products Used in This Cook
- Ooni Karu Pizza Oven (wood + gas versatility)
- Cast Iron Skillet
- Midwest Fresh Bacon Jam
- Goat Cheese
- Graza Sizzle Extra Virgin Olive Oil
- Heavy-Duty Oven Mitts + Trivets
A Must-Try Ooni Side Dish
Brussels sprouts have a bad reputation, but when cooked in the Ooni, they become smoky, crispy, and downright addictive. This dish balances charred vegetables, salty bacon, sweet bacon jam, and tangy goat cheese—all made in minutes in a cast iron skillet.
If you’re looking to expand beyond pizza, this is the perfect recipe to start with. Fire up your Ooni, grab some sprouts, and give it a try. You will make these Wood Fired Brussels Sprouts in the Ooni Oven often!
Wood Fired Brussels Sprouts in the Ooni Oven
Equipment
- Ooni Karu pizza oven (wood or gas fuel)
- Cutting Edge Firewood (if using wood fuel)
- Cast iron skillet (8–10 inch)
- Heavy-duty oven mitts
- Heat-safe trivet
- Sharp knife and cutting board
- Microwave-safe bowl with plastic wrap
- Paper towels for draining
Ingredients
- 1 lb Brussels sprouts washed, trimmed, and cut vertically in thirds
- 2 slices thick-cut bacon chopped
- 4 tbsp olive oil I used Graza Sizzle EVOO
- Salt & freshly cracked black pepper to taste
- 4 tbsp Midwest Fresh bacon jam
- 4 tbsp goat cheese crumbled
Instructions
- Prep the Brussels sprouts: Wash, trim, and cut the sprouts into vertical thirds. Place in a microwave-safe bowl with 1/4 cup water, cover tightly with plastic wrap, and microwave for 4–5 minutes until bright green and just tender. Drain well on paper towels to remove excess moisture.
- Preheat the Ooni oven: Fire up the Ooni Karu with wood fuel (for smoky flavor) or gas (for convenience). Preheat to around 800°F with a cast iron skillet inside to heat up.
- Render the bacon: Carefully remove the hot skillet, add chopped bacon, and return to the oven for 2–3 minutes until the fat renders and the bacon begins to crisp.
- Roast the sprouts: Add drained Brussels sprouts and olive oil to the skillet with the bacon. Stir to coat, then cook in the oven for 5–7 minutes, stirring occasionally, until sprouts are golden brown and slightly charred.
- Glaze with bacon jam: Stir in the Midwest Fresh bacon jam and return the skillet to the oven for 2–3 minutes, allowing the sprouts to become glazed and sticky.
- Finish and serve: Remove the hot skillet carefully, crumble goat cheese over the top, season with salt and pepper, and serve immediately. Can be served hot or at room temperature.
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