These grilled Brussels sprouts are coated in olive oil, garlic and herbs, then threaded onto skewers and cooked until caramelized. A unique and unexpected summer side dish that pairs perfectly with chicken, beef and seafood.
My favorite way to cook fresh vegetables is on the grill – the veggies take on a smoky flavor and sear quickly under the intense heat. These grilled Brussels sprouts are a must try – they’re packed with flavor and so easy to prepare.
How to trim brussels sprouts
To prepare Brussels sprouts for grilling, simply use a paring knife to cut a thin slice off the root end of each sprout. Peel off any outer leaves that are wilted or damaged, then cut each sprout in half lengthwise.
How do you make grilled brussels sprouts?
Start by mixing together olive oil, garlic, lemon juice and seasonings. Place halved Brussels sprouts in the olive oil mixture, then toss to coat. Let the sprouts marinate for at least 10 minutes, then thread them onto skewers. Grill the sprouts for a few minutes on each side until tender and just charred. Add a sprinkle of fresh parsley, then serve and enjoy.
Tips for the perfect sprouts
- Look for Brussels sprouts that are similar in size so that they cook at the same rate.
- You can serve the sprouts on or off the skewers, whichever you prefer.
- Don’t want to use skewers? Place the sprouts in a grilling basket as an alternate cooking method.
- You can use whole sprouts if you prefer, but I recommend blanching them first so that they’ll cook all the way through without burning.
- Grilled Brussels sprouts are best when served immediately, but any leftovers will stay fresh in the refrigerator for up to 3 days.
- When it’s too cold to grill outside, I make this recipe inside on a grill pan on the stove top. You can also broil the skewers in the oven with similar results.
Grilled brussels sprouts flavor variations
There are so many different ingredients you can add to this dish to customize it to your tastes!
- Cheese: Add a sprinkle of feta or finely grated parmesan cheese after the sprouts come off the grill.
- Vegetables: Feel free to add other veggies to skewers. Some great options include mushrooms, red onions or red bell peppers.
- Spices: You can add some additional herbs and spices to the mix such as cayenne pepper, garlic powder, onion powder or smoked paprika.
- Sauces: Serve your sprouts with a drizzle of balsamic glaze, or add a dipping sauce such as pesto, ranch or hummus.
- Bacon: Wrap each sprout in 1/4 piece of bacon before threading it onto the skewers, and double the cook time per side.
These Brussels sprouts are the perfect addition to almost any meal. Serve them alongside grilled steak or salmon, and watch the rave reviews come in!
More recipes to try
Grilled Brussels Sprouts Video
Grilled Brussels Sprouts
- 1 1/2 pounds Brussels sprouts trimmed and halved lengthwise
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons garlic minced
- 1 tablespoon parsley leaves chopped, plus sprigs for garnish
- lemon wedges for serving optional
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk until well combined.
- Add the Brussels sprouts to the bowl and toss to coat. Cover and refrigerate for at least 10 minutes or up to 2 hours.
- Thread the sprouts onto wood or metal skewers.
- Preheat a grill or grill pan to medium high heat.
- Cook the skewers for 3-4 minutes per side or until browned and tender.
- Place the skewers on a serving plate, or you can remove the sprouts from the skewers if you prefer. Sprinkle with parsley and garnish with lemon wedges and parsley sprigs if desired.