Wood Fired Brussels Sprouts in the Ooni Oven
These wood fired Brussels sprouts in the Ooni oven are smoky, crispy, and packed with flavor. Tossed with bacon, glazed with Midwest Fresh bacon jam, and finished with creamy goat cheese, this cast iron side dish is perfect for pizza night, holidays, or any backyard dinner.
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.
Notes
Vegetarian version: Skip the bacon and bacon jam and simply roast with olive oil, then finish with cheese.
Cheese swaps: Try blue cheese, Parmesan, or herbed spreads like Boursin if goat cheese isn’t available.
Why pre-cook sprouts: Microwaving ensures even tenderness and prevents undercooked centers.
Crispness tip: Make sure sprouts are well-drained after steaming to avoid sogginess.
Fuel choices: Cutting Edge Firewood adds smoky depth, while gas is a great option for fast weeknight cooks.