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Brussels sprouts have reached A-list status of late, and I’m so here for it. While roasting sprouts is a surefire winner, grilling takes them to a whole new level. My go-to method? Toss the sprouts in a simple balsamic marinade, then thread them onto skewers and let the grill work its magic. In just 10 to 15 minutes, you’ll have irresistibly charred, flavorful sprouts that the oven just can’t compete with. This grilled veggie has quickly become my go-to summer side. Here’s everything you need to know to make it yours.
Fire up your grill and get to work! You’ll want to prepare your grill for medium heat—no need to overdo it; I formulated the marinade to char at moderate temps.
While the grill is heating up, make the marinade. Grab a large bowl and stir together the olive oil, vinegar, honey, mustard, and red pepper flakes; season generously with salt. Add the halved Brussels sprouts and toss to coat.
Now for some needlework. Carefully thread the sprouts onto metal (or wooden; see tip below) skewers. Take your time and be sure to push the skewers through the stem ends of the sprouts first for greater stability. Skewering the sprouts like this makes them a cinch to turn on the grill.
Onto the grill they go! Grill the sprouts, turning frequently, until deeply browned and tender throughout, 10 to 15 minutes.
Transfer the skewers to a platter. Sprinkle with Parmesan while the sprouts are still hot, so the Parm has a chance to melt slightly from the heat.
Full list of ingredients and directions can be found in the recipe below.
I love these sprouts paired with practically any of our summer dinners, but especially when served alongside cacio e pepe chicken, oven-baked salmon, or grilled steak salad (you already have the grill fired up, so why not?).
Store leftover Brussels sprouts in an airtight container in the fridge for up to 4 days. The sprouts are delicious served cool or at room temperature. If you want to reheat them, 5 to 10 minutes in a 350° oven will do the trick. Avoid the microwave—it tends to turn spouts mushy.
Brussels sprouts, trimmed, halved
extra-virgin olive oil
balsamic vinegar
grainy mustard
honey
crushed red pepper flakes
Kosher salt
finely grated Parmesan
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