Grilled Brussels Sprouts

Get ready to devour these Grilled Brussel Sprouts? Packed with flavors and texture, these surely keep you satisfied. Brussels sprouts are tossed with olive oil, vinegar, honey, mustard, red pepper flakes, and salt. They are then thread on skewers, and grilled until tender and cooked through. I love serving them alongside family meals and small parties. Yummy!

Print

Grilled Brussels Sprouts

Recipe by Bell BrittanyCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

If you finding a healthy and tangy side dish to make all year, these grilled brussels sprouts are the way to go.

Ingredients

• 1 lb. brussels sprouts, halved

• 1/4 c. balsamic vinegar

• 1 tbsp. honey

• 1 tbsp. grainy mustard

• 3 tbsp. extra-virgin olive oil

• 2 tsp. crushed red pepper flakes

• Kosher salt

• 1/2 c. Freshly grated Parmesan, for garnish

Directions

• Heat a grill to high.
• Gather brussels sprouts, olive oil, vinegar, honey, mustard, and red pepper flakes in a large bowl. Mix to combine and season with salt.
• Thread sprouts onto metal skewers.
• Grill, turning frequently, until sprouts are tender and cooked through, about 10 minutes.
• Garnish with grated Parmesan. Serve.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/a54468/grilled-brussels-sprouts-recipe/

Notes

Grilled Brussels Sprouts are a straightforward vegetable side made by tossing halved sprouts in a tangy, lightly sweet marinade and cooking them quickly over high heat. Olive oil, balsamic vinegar, honey, grainy mustard, red pepper flakes, and salt coat the sprouts before they’re threaded onto skewers and grilled. A final sprinkle of freshly grated Parmesan adds a savory finish just before serving.

This recipe works well because grilling brings out the natural sweetness of the Brussels sprouts while adding light char and texture. Cutting them in halves helps them cook evenly and allows the marinade to cling to the cut surfaces. The balance of vinegar and honey keeps the flavor bright without overpowering the vegetable, and the mustard adds subtle depth as the sprouts cook.

This dish fits easily into everyday meals since it requires minimal prep and cooks quickly. The sprouts are best served hot off the grill, but leftovers can be refrigerated and reheated. Skewering makes them easy to handle, though the same mixture can be used in a grill basket if needed. The seasoning balance can be adjusted slightly while keeping the overall method the same.