I used to think brussels sprouts were only good roasted in the oven. That’s how I always made them—tossed with oil, salt, and pepper, then cooked at high heat until they got crispy. But then one summer evening, I had leftover sprouts and a hot grill going. I figured, why not?
Turns out, grilling brussels sprouts is easier than roasting them. The grill gets hotter than my oven ever could, so they cook faster and get even crispier on the outside. Plus, they pick up that smoky flavor that makes everything taste better. And here’s the best part: no preheating the oven on a warm day.
You can throw them right on the grill grates if you cut them in half, or use a grill basket if you want to keep things simple. Either way, they’ll be ready in about 10 minutes. Way faster than heating up the kitchen.
Why You’ll Love These Grilled Brussels Sprouts
- Quick and easy – Ready in just 20-30 minutes, these grilled Brussels sprouts are perfect for busy weeknights or last-minute cookouts.
- Smoky, caramelized flavor – Grilling gives the Brussels sprouts a charred exterior and tender inside that you just can’t get from roasting in the oven.
- Simple marinade – The combination of garlic, soy sauce, and balsamic vinegar creates a savory-tangy coating with ingredients you probably already have in your pantry.
- Healthy side dish – Packed with nutrients and naturally gluten-free when using tamari, these Brussels sprouts are a guilt-free addition to any meal.
- Great for entertaining – Skewering the Brussels sprouts makes them easy to serve and eat, plus they look impressive on the grill alongside your main course.
What Kind of Brussels Sprouts Should I Use?
Fresh Brussels sprouts are definitely the way to go for grilling – frozen ones tend to get mushy and won’t give you that nice char you’re looking for. When you’re at the store or farmer’s market, look for sprouts that are bright green, firm to the touch, and roughly the same size so they cook evenly on the grill. Smaller to medium-sized Brussels sprouts (about 1 to 1.5 inches in diameter) work best since they’re easier to skewer and cook through without burning on the outside. If you end up with a mix of sizes, just group similar sizes together on the same skewer so everything finishes cooking at the same time.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Brussels sprouts: Brussels sprouts are really the star here, so I’d stick with them for this recipe. Just make sure to pick ones that are similar in size so they cook evenly on the grill.
- Soy sauce: If you’re gluten-free, tamari works perfectly as mentioned. You can also use coconut aminos for a soy-free option, though the flavor will be slightly sweeter and less salty.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in if you’re out of balsamic. You might want to add a tiny pinch of sugar to balance the acidity since balsamic is naturally sweeter.
- Dijon mustard: Regular yellow mustard or whole grain mustard both work fine here. Whole grain will give you a slightly different texture but the same tangy kick.
- Skewers: Metal skewers are reusable and don’t need soaking, but wooden ones work great too. Just remember to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling Brussels sprouts is not parboiling them first, which leads to burnt outsides and raw, bitter centers – boil them for about 5 minutes before skewering to ensure they cook through evenly on the grill.
Another common error is cutting your sprouts into different sizes, as smaller ones will char while larger ones stay undercooked, so try to pick Brussels sprouts that are roughly the same diameter.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from catching fire, and make sure to thread the sprouts tightly together so they don’t spin around when you try to flip them.
Finally, don’t walk away from the grill – Brussels sprouts can go from perfectly caramelized to burnt in just a minute or two, so stay close and turn them frequently for the best results.
What to Serve With Grilled Brussels Sprouts?
These grilled Brussels sprouts make a great side dish for just about any protein you’re throwing on the grill. They pair really well with grilled chicken, steak, or pork chops since they can all cook at the same time and the flavors complement each other nicely. If you’re keeping things vegetarian, serve them alongside grilled portobello mushrooms or a quinoa salad. The tangy balsamic and soy sauce flavors also work great with salmon or other fish, making them a go-to side for summer cookouts.
Storage Instructions
Store: Grilled Brussels sprouts keep well in an airtight container in the fridge for up to 4 days. They’re great for meal prep since you can toss them into salads, grain bowls, or just snack on them cold straight from the container.
Reheat: To warm them back up, spread the Brussels sprouts on a baking sheet and pop them in a 350°F oven for about 5-7 minutes until heated through. You can also reheat them in a skillet over medium heat with a tiny drizzle of oil to crisp them up again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 240-280
- Protein: 10-12 g
- Fat: 11-14 g
- Carbohydrates: 28-34 g
Ingredients
- 1 tbsp minced garlic
- 1/4 tsp ground black pepper (freshly ground preferred)
- wood or metal skewers (soak wood skewers 30 minutes first)
- 1 tbsp balsamic vinegar (for best flavor)
- 1 tbsp extra virgin olive oil (I use Libby’s selection)
- 1/4 tsp kosher salt
- 1 tsp dijon mustard
- 1 lb brussels sprouts (trimmed and halved)
- 1 tbsp soy sauce
Step 1: Soak the Skewers
- wood or metal skewers (soak wood skewers 30 minutes first)
If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Metal skewers do not need soaking.
Step 2: Prepare the Brussels Sprouts
- 1 lb brussels sprouts (trimmed and halved)
Trim the ends of the Brussels sprouts and remove any outer brown leaves.
Place the trimmed and halved Brussels sprouts in a large mixing bowl.
Microwave on high for 3 minutes to slightly soften, or, if you do not have a microwave, blanch them in boiling water for 3 minutes and then plunge into an ice bath to stop the cooking.
Dry the Brussels sprouts thoroughly and allow them to cool before proceeding.
Step 3: Preheat the Grill
Preheat your outdoor grill to medium heat, about 375°F.
Alternatively, you can use a grill pan on the stove or broil in the oven if a grill is not available.
Step 4: Marinate the Brussels Sprouts
- 1 lb brussels sprouts (trimmed and halved, prepared in Step 2)
- 1 tbsp extra virgin olive oil (I use Libby’s selection)
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar (for best flavor)
- 1 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper (freshly ground preferred)
Once the Brussels sprouts have cooled, add extra virgin olive oil, minced garlic, soy sauce, balsamic vinegar, Dijon mustard, kosher salt, and ground black pepper to the bowl.
Toss everything together thoroughly so the Brussels sprouts are evenly coated.
I like to use my hands to ensure every sprout gets covered in the flavorful marinade.
Step 5: Thread Brussels Sprouts Onto Skewers
- marinated Brussels sprouts from Step 4
- wood or metal skewers (prepared in Step 1)
Thread 4 to 5 marinated Brussels sprouts onto each soaked skewer, keeping the stem ends facing the same direction and leaving about 1/2-inch space between each sprout.
If the sprouts vary in size, group similar sizes together on the same skewer for even cooking.
Reserve any remaining marinade in the bowl for later.
Step 6: Grill the Brussels Sprouts
- skewered marinated Brussels sprouts from Step 5
Place the prepared skewers on the preheated grill.
Cover and grill for 5 minutes.
Carefully turn the skewers, cover again, and grill for another 5 minutes until the Brussels sprouts are nicely browned and can be easily pierced with a knife.
Step 7: Toss and Serve
Carefully remove the Brussels sprouts from the skewers and return them to the bowl with the reserved soy sauce balsamic marinade.
Stir them well to coat before transferring to a serving plate or serving directly from the bowl.
For extra flavor, I love to finish with a final drizzle of the reserved marinade.
Easy Grilled Brussels Sprouts
Ingredients
- 1 tbsp minced garlic
- 1/4 tsp ground black pepper (freshly ground preferred)
- wood or metal skewers (soak wood skewers 30 minutes first)
- 1 tbsp balsamic vinegar (for best flavor)
- 1 tbsp extra virgin olive oil (I use Libby's selection)
- 1/4 tsp kosher salt
- 1 tsp dijon mustard
- 1 lb brussels sprouts (trimmed and halved)
- 1 tbsp soy sauce
Instructions
- If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Metal skewers do not need soaking.
- Trim the ends of the Brussels sprouts and remove any outer brown leaves. Place the trimmed and halved Brussels sprouts in a large mixing bowl. Microwave on high for 3 minutes to slightly soften, or, if you do not have a microwave, blanch them in boiling water for 3 minutes and then plunge into an ice bath to stop the cooking. Dry the Brussels sprouts thoroughly and allow them to cool before proceeding.
- Preheat your outdoor grill to medium heat, about 375°F. Alternatively, you can use a grill pan on the stove or broil in the oven if a grill is not available.
- Once the Brussels sprouts have cooled, add extra virgin olive oil, minced garlic, soy sauce, balsamic vinegar, Dijon mustard, kosher salt, and ground black pepper to the bowl. Toss everything together thoroughly so the Brussels sprouts are evenly coated. I like to use my hands to ensure every sprout gets covered in the flavorful marinade.
- Thread 4 to 5 marinated Brussels sprouts onto each soaked skewer, keeping the stem ends facing the same direction and leaving about 1/2-inch space between each sprout. If the sprouts vary in size, group similar sizes together on the same skewer for even cooking. Reserve any remaining marinade in the bowl for later.
- Place the prepared skewers on the preheated grill. Cover and grill for 5 minutes. Carefully turn the skewers, cover again, and grill for another 5 minutes until the Brussels sprouts are nicely browned and can be easily pierced with a knife.
- Carefully remove the Brussels sprouts from the skewers and return them to the bowl with the reserved soy sauce balsamic marinade. Stir them well to coat before transferring to a serving plate or serving directly from the bowl. For extra flavor, I love to finish with a final drizzle of the reserved marinade.
