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Grilled brussels sprouts on skewers served with lemon and parsley.

Grilled Brussels Sprouts

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.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 138kcal
Author Sara Welch


  • 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.



  1. Look for sprouts that are similar in size so that they cook at the same rate.
  2. You can serve the Brussels sprouts on or off the skewers, whichever you prefer.
  3. Don't want to use skewers? Place your sprouts in a grilling basket as an alternate cooking method.


Calories: 138kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 13.9mg | Calcium: 48mg | Iron: 3.6mg