Grilled Brussels Sprouts

updated May 19, 2020
summer
Grilled Brussels Sprouts

When tossed with a simple honey and whole-grain mustard dressing, then seared over the hot flames of the grill, Brussels Sprouts become wonderfully tender with a delicious, caramelized coating.

Serves4

Prep10 minutes

Cook6 minutes

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Credit: Mia Yakel/Kitchn

Don’t let the thrill of summer produce make you forget about one of the best vegetables to eat year-round: Brussels spouts. When tossed with a simple honey and whole-grain mustard dressing, threaded onto skewers, and seared over the hot flames of the grill, Brussels sprouts become wonderfully tender with a caramelized coating of crispy outer leaves. Trust me: This is the side dish you’ll want to make all summer long.

Credit: Mia Yakel/Kitchn

Metal Skewers Are Best for Brussels Sprouts

You’ll want to use metal skewers, not wooden ones, for grilling Brussels sprouts. Why? Metal skewers won’t bend or splinter as you thread the dense, raw sprouts, and you don’t have to wait for them to soak. Halve the Brussels sprouts before you skewer them; it will allow them to cook faster and gives them maximum contact with the grill for the very best grill marks. Thread similarly-sized sprouts onto each skewer for even cooking.

You’ll also toss the sprouts in a simple vinaigrette made of honey, whole-grain mustard, and apple cider vinegar before they hit the grill, which flavors them and keeps them from sticking to the grill grates. Leave any excess vinaigrette and raw leaves that fall from the Brussels sprouts in the bowl. Then, once the sprouts are charred and tender, you’ll slide them off the skewers and back into the bowl. The lingering raw leaves give a crunchy contrast to the tender grilled sprouts.

Credit: Mia Yakel/Kitchn

My Favorite Way to Serve Grilled Brussels Sprouts

Need a fresh take on taco night? Toast corn tortillas over the still-warm grill, then coat with a swipe of hummus (roasted red pepper for milder palates or spicy chipotle for eaters who like a kick). Top with grilled Brussels sprouts, a sprinkling of toasted sesame seeds, chopped peanuts, and thinly sliced serrano pepper. You may never look at a vegetarian taco the same way again.

Grilled Brussels Sprouts

When tossed with a simple honey and whole-grain mustard dressing, then seared over the hot flames of the grill, Brussels Sprouts become wonderfully tender with a delicious, caramelized coating.

Prep time 10 minutes

Cook time 6 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    vegetable oil

  • 1 tablespoon

    apple cider vinegar

  • 1 tablespoon

    whole grain Dijon mustard

  • 1 tablespoon

    honey

  • 3/4 teaspoon

    kosher salt

  • 1 pound

    Brussels sprouts

  • 10

    (10-inch) metal skewers

Instructions

  1. Heat an outdoor grill to medium, direct heat. Meanwhile, place 2 tablespoons vegetable oil, 1 tablespoon apple cider vinegar, 1 tablespoon whole-grain Dijon mustard, 1 tablespoon honey, and and 3/4 teaspoon kosher salt in a large bowl and whisk to combine. Trim, then halve 1 pound Brussels sprouts through the core. Add to the bowl and toss to combine.

  2. Thread the Brussels sprouts onto 10 (10-inch) metal skewers, about 5 sprouts per skewer. Reserve the bowl with any lingering dressing and Brussels sprout leaves.

  3. Scrape the grill grates clean if needed. Place the skewers on the grill, cover, and grill until the outer leaves are charred and the Brussels sprouts are tender, about 3 minutes per side. Remove the Brussels sprouts from the skewers, place in the reserved bowl, and toss with the dressing. Serve immediately.

Recipe Notes

Make ahead: The dressing can be made and the Brussels sprouts sliced up to 2 days in advance; refrigerate separately until ready to grill.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.