Grilled Brussels Sprouts

Are you a brussels sprout fan or a brussels sprout hater? I've found that most people are usually (emphatically) one or the other.

Me? I love 'em. But (yes, there's a but), they have to be prepared the right way. If you do nothing but boil them, they're not so spectacular. A lot of people roast them, which gives them beautiful caramelization and a great depth of flavor. I think few people think to grill them. Even brussels sprout haters would love them when they're grilled!

You can switch up the spices to suit your tastes, for those of you who are still skeptical. Give them a shot! You won't be disappointed.

Grilled Brussels Sprouts


1 pound brussels sprouts (as uniform in size as possible)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme


Prepare the brussels sprouts: wash and dry them, cut off the stems, and remove any tough outer leaves. If some are larger than others, cut them in half to ensure even cooking. Try to buy the smallest ones you can find.

In a large bowl, toss the brussels sprouts with all of the remaining ingredients. Skewer them, leaving space between each one. Set the bowl aside.

Grill over medium heat for 15 minutes, turning frequently to reduce charring. Remove from the skewers and return the brussels sprouts to the bowl and toss with any remaining oil, vinegar, and spices left in the bowl.

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