Forget the soggy, boiled Brussels sprouts that haunted your childhood—these grilled gems are a revelation. Like me, you might’ve sworn off them forever, but my mother-in-law’s insistence paid off, and now I’m a convert. Grilled to perfection, they’re nutrient-packed, bursting with flavor, and downright gorgeous on the plate. They play nice with anything hot off the grill. Take a chance on these—you’ll wish you’d ditched the sprout stigma sooner!
Grilled Brussels Sprouts Recipe
Grilled Brussels Sprouts
Equipment
- glass bowl
- charcoal grill
- lump charcoal
- grate for grilling vegetables
- grill tools
- platter – for serving
Ingredients
- 2 cups Brussels sprouts – halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Toss the ingredients together in a glass bowl until the sprouts are well coated.
- Over lump charcoal, bring the grill up to 450 degrees. Add a vegetable grate, and heat for 15 minutes with a closed and vented lid.
- Add the sprouts directly to the vegetable grate. Cook for 3 minutes without turning.
- Toss the sprouts and continue to cook until desired charring and doneness is achieved.
- Remove to a platter, and serve warm.
Notes
PRIVATE NOTES
Nutrition
More Information
Perfect Pairings: Grilled and Beyond
These Grilled Brussels Sprouts are the ultimate wingman for anything kissed by the grill. Pair them with a juicy Char-grilled Ribeye Steak or smoky Char-grilled Chicken Thighs for a match made in heaven. They also cozy up to roasted meats—think succulent Roasted Chicken or hearty Roasted Pork Chops—adding a charred, nutty contrast. Want a full spread? Team them with sides like Garlic Parmesan New Potatoes, Garlic Rosemary Roasted Potatoes, or my Garlic Rosemary Smashed Potatoes. The flavors mingle like old friends—savory, garlicky, and just plain delicious.
Health Boost: Iron and More
Brussels sprouts aren’t just tasty—they’re a nutritional powerhouse. They’re a solid source of iron, keeping your energy up, plus they’re loaded with fiber, vitamins C and K, and antioxidants. Grilling keeps their goodness intact while ditching the mushy vibes of overcooked sprouts. It’s a guilt-free indulgence that feels like a treat, not a chore.
Salad Star: A Fresh Twist
Don’t stop at the grill—toss these beauties into salads for a warm, smoky addition. They bring texture and depth to greens, pairing especially well with a few dashes of my Basil Flower Vinegar. That tangy, herby kick cuts through the richness, brightening every bite. Try them with arugula or bacon wilted spinach for a simple, standout mix that’s as pretty as it is tasty.
Why It Works
Grilling transforms Brussels sprouts—crisp edges, tender centers, and a subtle char that banishes bland memories. They soak up seasonings and play nice with bold mains or starchy sides. Whether you’re redeeming a childhood grudge or just feeding a crowd, these sprouts deliver flavor, nutrition, and versatility in spades. Courage rewarded, plate approved!
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Char-grilled Ribeye Steak
Smoked Reverse Seared Tomahawk Ribeye
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