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!