Let’s take life al fresco, including our side dishes! Grilled Brussels Sprouts are deeply savory outside, caramelized and tender inside, and heed summer’s sweet call to soak in the outdoors.
Since you are reading this post, I suspect that you, like myself, spend at least a portion of your day in the kitchen.
You’ll give yourself more time outdoors to relish the mild, long evenings AND cook up a healthy, delish side dish in the process.
Grilled vegetables are also a refreshing change of pace from roasted or sautéed.
The grill imparts a signature smoky flavor that satisfies in a primal way that only food cooked over a fire can.
This recipe features a soy/balsamic/mustard marinade situation that is so seriously good, I legitimately picked up my plate and licked it.
Then, I ran my last bit of bread around the marinade bowl to catch every drop.
(Why I didn’t use the bread to clean the plate instead is beyond me. I can only assume I was so enamored with the Brussels sprouts, I wasn’t thinking logically.)
How to Grill Brussels Sprouts
My preferred method to cook grilled Brussels sprouts is on skewers.
The skewers are easy to turn on the grill, you don’t need a special veggie basket, and they can be prepped ahead for fast weeknight dinners and easy entertaining.
- While you do not typically need to soak Brussels sprouts prior to cooking, when grilling you do need to parcook them in some way or the outsides will burn before the centers become tender.
- I parcook the Brussels sprouts in the microwave, which is quick and easy. If you prefer, you can blanch and dry them instead.
- Brussels Sprouts. The star of the show! Grilling is one of the healthiest ways to cook Brussels sprouts. This super green veggie is rich in antioxidants, fiber, and vitamins.
- Olive Oil. Olive oil helps crisp the outsides of the sprouts and keeps them from burning or sticking to the grill.
- Soy Sauce. For umami goodness in every bite!
- Balsamic Vinegar. The sweet and acidic complement to the savory soy sauce. It helps give the sprouts a wonderful caramelization.
- Dijon Mustard. Tangy, delicious, and perfect for pairing with the vinegar and soy sauce.
- Soak wooden skewers in water.
- Trim the sprouts, and remove any brown leaves. Microwave the sprouts for 3 minutes.
- Toss them with the marinade ingredients.
- Add 4 to 5 Brussels sprouts to each skewer, leaving ½-inch between each one.
- Grill the skewers over medium heat (about 375 degrees F) for 5 minutes.
- Flip, then cook for another 5 minutes.
- Pull the sprouts off of the skewers and toss them with the remaining marinade. DIG IN!
Alternative Cooking Methods
You can also use this recipe to grill Brussels sprouts in foil, in the oven, or in a grill basket.
- Grilled Brussels Sprouts in Foil. Prep and microwave the Brussels sprouts as directed. Toss them with the marinade. Use aluminum foil to create a basket-like vessel that is large enough to hold all the sprouts. Fold up the sides, but leave the top open. Place the foil basket directly onto the grill grates, and cook for 8 to 10 minutes (flipping the sprouts once halfway through).
- In a Grill Basket. Prep and microwave the Brussels sprouts as directed. Toss them with the marinade. Preheat a grill with a grill basket to medium heat (about 375 degrees F). Lay the sprouts in the grill basket, and cook for about 8 to 10 minutes. Shake the basket during cooking to ensure all sides get browned.
- Pan Grilled Brussels Sprouts (stovetop). Prep and microwave the Brussels sprouts as directed, then toss them with the marinade. Thread the sprouts onto skewers as directed. Preheat a grill pan on the stovetop over medium-high heat. Carefully lay the skewers on the grill pan, and cook for 10 minutes (flipping once halfway through).
- Oven Grilled Brussels Sprouts. Prep and microwave the Brussels sprouts as directed, then toss them with the marinade. Thread the sprouts onto skewers as directed. Preheat a grill pan in the oven at 400 degrees F. Very carefully place the skewers on the grill pan and return it to the oven. Roast for about 20 minutes, flipping the skewers once halfway through.
- To Store. Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. I do not recommend freezing cooked Brussels sprouts, as they will be quite mushy once thawed. However, you can freeze Brussels sprouts if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Trim the Brussels sprouts up to 1 day in advance. Store them in the refrigerator.
Recommended Tools to Make this Recipe
- Tongs. A must-have tool for grilling recipes.
- Mixing Bowls. This set is incredibly easy to store and clean.
- Grill Pan. An easy alternative to an outdoor grill.
The Best Grill Pan
When you don’t have access to an outdoor grill, an indoor grill pan is a fantastic option.
Have you tried grilling Brussels sprouts yet? I’d love to hear from you in the comments below.
As always, if you try this recipe please let me know what you think. Your comments and ratings are so important for the site and keep me excited and motivated too!
If using wooden skewers, soak them in water for at least 1 hour prior to cooking.
Trim off the ends of the Brussels sprouts and remove any outer brown leaves. Place in a large mixing bowl and microwave on high for 3 minutes (if you do not have a microwave, instead blanch the Brussels sprouts in boiling water for 3 minutes then plunge them into an ice bath. Dry well before proceeding.). Let cool.
Preheat an outdoor grill to medium heat (about 375 degrees F). You also can cook these Brussels sprouts on a grill pan on the stove or broil them in the oven. See blog post above for suggestions.
When the Brussels sprouts are cool enough to handle safely, using the same bowl, top them with the olive oil, garlic, soy sauce, balsamic, mustard, salt, and pepper. Toss to evenly combine.
Assemble the skewers: Thread 4 to 5 Brussels sprouts onto each skewer with the stem ends facing in the same direction. Leave at least ½-inch in between each sprout. If your Brussels sprouts are mixed in sizes, group ones of similar size on the same skewers so that you can cook them evenly. Reserve the remaining soy sauce balsamic mixture in the bottom of the bowl (it’s tasty and we’ll use it again).
Place the skewers onto the grill. Cover and let cook for 5 minutes. Carefully turn the skewers over. Recover the grill and continue to cook for 5 additional minutes, until nicely browned and you can easily pierce them with a sharp knife.
Carefully remove the Brussels sprouts from the skewers, returning them to the bowl with the reserved soy sauce balsamic mixture. With a large spoon, stir to coat. Then transfer to a serving plate or serve directly from the bowl. Enjoy!
- TO STORE: Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: I do not recommend freezing cooked Brussels sprouts, as they will be quite mushy once thawed. However, you can freeze Brussels sprouts if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 3)Calories: 120kcalCarbohydrates: 16gProtein: 6gFat: 5gSaturated Fat: 1gPotassium: 622mgFiber: 6gSugar: 4gVitamin A: 1142IUVitamin C: 129mgCalcium: 73mgIron: 2mg
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