Grilled Brussels Sprouts

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.

How To Make Grilled Brussels Sprouts

INGREDIENTS

• Brussels Sprouts: If you’ve never been a fan of Brussels sprouts, I’ll bet you’ve never had them grilled. Brussels sprouts caramelize beautifully on the grill, turning smoky and sweet with none of the unpleasant sulfurousness they can develop when boiled or steamed. Select sprouts that are firm and bright green and of a uniform size and you’ll be golden.
• Extra-Virgin Olive Oil: A marvelous flavor enhancer in its own right, EVOO is also a fantastic medium for all the marinade’s flavors.
• Balsamic Vinegar: Offers a tangy-sweet element that nicely balances the smoke and char of the sprouts and enlivens the dish.
• Honey: Sweetens the marinade and provides sugars that turbocharge caramelization.
• Grainy Mustard: Does more than just bring some zing—grainy mustard acts as an emulsifier, binding the marinade together and helping it cling to the sprouts.
• Crushed Red Pepper Flakes: Adds some heat to balance the marinade’s sweet, making every bite more dynamic.
• Parmesan: Sprinkling grated Parm over at the end adds a savory layer that rounds out all the flavors and really completes the dish.

STEP-BY-STEP INSTRUCTIONS

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.

What To Serve With Grilled Brussels Sprouts

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?).

Recipe Tips

• Get them clean: Brussels sprouts aren't a particularly dirty vegetable (*cough* leeks), but it's still a good idea to wash them thoroughly to remove any debris. Trim the stem end and discard any leaves that fall off in the process. Place the trimmed sprouts in a large bowl and cover with cold water. Drain in a colander, pat dry, and continue with the recipe.
• Season your sprouts: I created a simple marinade by combining olive oil, balsamic vinegar, honey, grainy mustard, and crushed red pepper flakes. I love how easy and straightforward it is, but feel free to switch it up based on what you have on hand.
• Soak your skewers: If you don’t have metal skewers, you can use wooden skewers. Just make sure to soak them in water for at least 20 minutes. Neglect to soak them and they may start to burn or, worse, catch fire.

Storage

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.