Grilled Brussels sprouts offer a delectable transformation from their usual roasted or steamed forms. With a smoky flavor enhanced by a savory marinade, these skewered sprouts are a perfect addition to any meal. Their crispy, caramelized exterior and tender inside make for a satisfying bite, while the marinade brings out their earthy tones with a balance of tangy, salty, and slightly sweet flavors. Whether served as a side dish or the star of your meal, grilled Brussels sprouts are a versatile, easy-to-make option that pairs well with a variety of dishes.

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Ingredients Breakdown: A Balance of Bold Flavors

The beauty of this recipe lies in its carefully chosen ingredients, each contributing to a well-rounded flavor profile. Soy sauce or tamari introduces a salty umami depth, while balsamic vinegar provides a slight sweetness with a tangy bite that brightens the Brussels sprouts. Extra virgin olive oil acts as the base, ensuring the sprouts remain tender on the inside, while minced garlic adds a pungent aromatic element that infuses into every layer. Dijon mustard brings a subtle sharpness, cutting through the richness, and the combination of black pepper and kosher salt enhances all the other flavors, pulling everything together into a cohesive dish. The quality and freshness of your Brussels sprouts are paramount, as they should be firm, green, and uniformly sized to ensure even cooking.

Step-by-Step Preparation Guide: Getting Ready to Grill

Preparing the Brussels Sprouts:
Begin by trimming the Brussels sprouts. The stem ends should be cut off, and any outer leaves that look wilted or browned should be removed. These steps ensure your sprouts have a clean, fresh base for cooking. Softening them slightly before grilling allows for better texture—tender on the inside and crispy on the outside.

Microwave vs. Blanching:
For ease, you can soften the Brussels sprouts in the microwave. A quick three-minute stint on high helps soften them without overcooking. However, if you prefer blanching, simply boil them for about three minutes, then plunge them into an ice bath to stop the cooking process and preserve their vibrant green color. Either method prepares the sprouts perfectly for grilling.

Assembling Skewers:
Threading the sprouts onto skewers might seem straightforward, but ensuring they are evenly spaced is crucial for even cooking. About half an inch of space between each sprout allows the heat to circulate properly. If using wooden skewers, soaking them for at least an hour beforehand prevents them from burning on the grill. Grouping similarly sized sprouts together on each skewer ensures consistent cooking, giving you perfectly grilled results every time.

Grilling Perfection: Tips for the Best Results

Temperature and Timing:
A grill set to medium heat—around 375°F—is ideal for caramelizing the Brussels sprouts without burning them. The goal is to get a nice char on the outside while keeping the inside tender. About five minutes per side should be sufficient, but you can always adjust the timing depending on your grill’s heat.

How to Flip Without Breaking:
Flipping skewered vegetables can be tricky, but using a wide spatula or tongs to support the entire skewer will prevent the sprouts from falling apart. Be gentle, but ensure a thorough turn so all sides achieve that golden brown color.

How to Know When They’re Done:
Your Brussels sprouts are done when they’re a deep golden brown and can easily be pierced with a sharp knife. The outer leaves will have a crisp texture, while the inside should be tender yet firm, ensuring the perfect bite every time.

Recipe Tips & Frequently Asked Questions

Using Marinades:
For a deeper flavor, allow the Brussels sprouts to marinate for 30 minutes or more. The longer they sit, the more intense the flavors will become.

Skewer Alternatives:
If you prefer not to use skewers, you can grill the sprouts in a grill basket or directly on a grill pan. Both methods work well and ensure even cooking.

Adjusting Seasonings:
Feel free to adjust the flavor profile to your liking. Add a touch of heat with red pepper flakes, or a hint of sweetness with a drizzle of honey or maple syrup.

How do I prevent the Brussels sprouts from burning?
Be mindful of the heat. Keep the grill at medium and turn the skewers frequently to avoid burning.

Can I make this recipe without a grill?
Yes! You can broil them in the oven, or use a stovetop grill pan for similar results.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or on a stovetop for the best texture.

What to Serve With This Recipe: Pairing Ideas

Grilled Brussels sprouts are versatile and pair beautifully with a variety of mains. Try serving them alongside grilled chicken or steak for a hearty, balanced meal. Their savory, smoky flavor also complements roasted potatoes, quinoa salads, or a refreshing couscous dish. You can keep it simple by pairing them with crusty bread and a drizzle of olive oil for a light, yet satisfying meal.

When it comes to beverages, a crisp white wine like Sauvignon Blanc pairs wonderfully with the bright, tangy elements in the marinade. Alternatively, a cold beer, such as a pale ale, balances out the richness of the grilled sprouts, making for a refreshing combination.

When it comes to serving, these Brussels sprouts shine best when arranged on a large platter. You can either serve them directly from the skewers for a rustic, hands-on approach or remove them and place them in a serving bowl. For an added touch of elegance, drizzle a bit of balsamic reduction over the top, or sprinkle with fresh herbs like parsley or chives to bring a pop of color to the plate. This final step not only enhances the flavor but also elevates the presentation, making the dish look just as good as it tastes.

Ingredients

1 tablespoon soy sauce or tamari (for a gluten-free option)
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
1 pound Brussels sprouts, as uniformly sized as possible
Wooden or metal skewers

Instructions

Begin by prepping the Brussels sprouts. Trim off their ends and remove any of the outer leaves that appear browned or wilted. Place the Brussels sprouts in a large mixing bowl, then microwave on high for 3 minutes to slightly soften them. If you don’t have a microwave, you can blanch the sprouts instead—just boil them for 3 minutes, then transfer them to an ice bath. Once they’re cooled, make sure to pat them dry.

While the sprouts cool, fire up your grill to medium heat (around 375°F). You can also cook these Brussels sprouts on a grill pan over the stove or broil them in the oven if preferred.

Once the Brussels sprouts are cool enough to handle, toss them in the mixing bowl with the olive oil, garlic, soy sauce, balsamic vinegar, mustard, salt, and pepper. Stir well to ensure that each sprout is evenly coated.

Next, assemble the skewers. Thread 4 to 5 Brussels sprouts onto each skewer, keeping the stem ends aligned in the same direction. Be sure to leave about a half-inch of space between each sprout. If your sprouts vary in size, try grouping those of similar size on the same skewer to ensure even cooking. Save the leftover soy-balsamic mixture at the bottom of the bowl for later use.

Place the skewers onto the preheated grill, cover, and let them cook for about 5 minutes. Carefully flip the skewers, cover again, and grill for an additional 5 minutes or until they are browned and tender when pierced with a knife.

Remove the skewers from the grill, and transfer the cooked Brussels sprouts back into the mixing bowl with the reserved soy-balsamic sauce. Stir thoroughly to coat the sprouts in the flavorful mixture. Serve immediately, either directly from the bowl or transfer them to a serving plate for a polished presentation. Enjoy your perfectly grilled Brussels sprouts!