I used to think brussels sprouts were only good roasted with bacon, and zucchini was just something that showed up in my garden whether I wanted it or not. Then I tried throwing them together in one pan, and I realized I’d been missing out on a pretty great combination.
The thing is, both cook in about the same amount of time, which makes this recipe easy to throw together on a weeknight. No juggling multiple pans or trying to time everything perfectly. Just slice them up, toss them in, and you’re good to go.
Need a quick side dish that’s actually worth making? This one does the job. Want to use up that zucchini sitting in your fridge? Even better. It’s the kind of recipe I make when I need vegetables on the table without much fuss.
Why You’ll Love These Brussels Sprouts and Zucchini
- Ready in under 30 minutes – This side dish comes together quickly, making it perfect for busy weeknights when you need something healthy on the table fast.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your kitchen.
- Healthy and nutritious – Packed with vegetables and good fats from coconut oil, this dish is naturally low-carb and keto-friendly without sacrificing flavor.
- Easy preparation – Just slice, season, and cook—no complicated techniques or steps required to get delicious results.
What Kind of Brussels Sprouts Should I Use?
Fresh brussels sprouts are definitely the way to go for this recipe, and you’ll want to look for ones that are bright green and firm to the touch. Smaller brussels sprouts tend to be sweeter and more tender than larger ones, so grab those if you can find them. If you’re short on time, you can use pre-trimmed and halved brussels sprouts from the produce section, though whole ones will stay fresher longer in your fridge. Just make sure to trim off any brown or yellow outer leaves and cut off the tough stem end before cooking.
Options for Substitutions
This simple veggie dish works well with a few easy swaps if you need them:
- Brussels sprouts: If brussels sprouts aren’t your thing, try using broccoli florets or green beans instead. They’ll cook in about the same amount of time and pair nicely with zucchini.
- Zucchini: Yellow squash makes a great substitute for zucchini and cooks exactly the same way. You could also use sliced bell peppers for a different flavor profile.
- Coconut oil: Don’t have coconut oil? Regular olive oil or avocado oil work just fine. You can also use all butter if you prefer – just increase it to 4 tablespoons total.
- Fresh garlic: In a pinch, you can use 1 teaspoon of garlic powder instead of fresh minced garlic. Just add it directly to the oil when cooking.
- Butter: For a dairy-free version, simply use an extra tablespoon of coconut oil or your preferred cooking oil instead of the butter.
Watch Out for These Mistakes While Cooking
Overcrowding the pan is the biggest mistake when cooking brussels sprouts and zucchini together, since it creates steam instead of the crispy, caramelized edges you want – make sure to spread everything in a single layer and use two pans if needed.
Another common error is cutting your brussels sprouts and zucchini into different sizes, which leads to uneven cooking where some pieces burn while others stay raw, so aim for similar-sized pieces throughout.
Adding the garlic too early can cause it to burn and turn bitter, so wait until the last 2-3 minutes of cooking to toss it in with your vegetables.
Finally, don’t skip the step of drying your zucchini after slicing – pat it down with paper towels to remove excess moisture, otherwise it’ll release water into the pan and make everything mushy instead of crispy.
What to Serve With Brussels Sprouts and Zucchini?
These roasted veggies are perfect alongside just about any protein you’re cooking for dinner. I love serving them with grilled chicken breasts, pan-seared salmon, or even a simple steak for a complete meal. They also work great as a side for pasta dishes – try them next to some garlic butter noodles or a creamy fettuccine. If you want to make it more of a main dish, toss the cooked veggies with quinoa or rice and top with a fried egg for a satisfying vegetarian bowl.
Storage Instructions
Store: Keep your leftover brussels sprouts and zucchini in an airtight container in the fridge for up to 4 days. They taste great cold tossed into a salad or grain bowl, so don’t feel like you have to reheat them every time.
Reheat: When you want them warm again, the oven works best to bring back that nice texture. Spread them on a baking sheet and pop them in at 375°F for about 8-10 minutes. You can also use the microwave for a quick reheat, but they might lose a bit of their crispness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-20 minutes |
| Total Time | 20-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 425-500
- Protein: 9-12 g
- Fat: 40-46 g
- Carbohydrates: 30-36 g
Ingredients
- 1 large zucchini (cut into half-moons)
- salt
- 1 lb brussels sprouts (trimmed and halved)
- pepper
- 3 tbsp coconut oil
- 1 tbsp butter (I like Kerrygold for this)
- 2 tbsp minced garlic
Step 1: Prepare the Grill and Foil Packets
Fire up your grill to medium-high heat.
Lay out a large piece of tin foil, or several smaller pieces if making individual servings.
Step 2: Combine and Season the Vegetables
- 1 large zucchini (cut into half-moons)
- 1 lb brussels sprouts (trimmed and halved)
- 3 tbsp coconut oil
- 1 tbsp butter (I like Kerrygold for this)
- 2 tbsp minced garlic
- salt
- pepper
In a large bowl, toss the sliced zucchini and halved Brussels sprouts with the coconut oil and butter until the vegetables are coated.
Add the minced garlic, a generous sprinkle of salt, and some freshly ground pepper.
Mix well to distribute the seasoning evenly.
I like to use Kerrygold butter here for a rich, fresh flavor.
Step 3: Assemble and Grill the Packets
- seasoned zucchini and Brussels sprouts (from Step 2)
Place the seasoned vegetables in the center of the tin foil sheet(s).
Fold the foil over the vegetables and crimp the edges tightly to form secure pouches.
Place the packets onto the hot grill.
Grill for 10-20 minutes, occasionally carefully lifting and gently shaking the packets with tongs to ensure even cooking.
Step 4: Finish and Serve
Remove the foil packets from the grill.
Carefully open the packets—watch out for hot steam!
Transfer the grilled vegetables to plates and serve hot.
Roasted Brussels Sprouts and Zucchini
Ingredients
- 1 large zucchini (cut into half-moons)
- salt
- 1 lb brussels sprouts (trimmed and halved)
- pepper
- 3 tbsp coconut oil
- 1 tbsp butter (I like Kerrygold for this)
- 2 tbsp minced garlic
Instructions
- Fire up your grill to medium-high heat. Lay out a large piece of tin foil, or several smaller pieces if making individual servings.
- In a large bowl, toss the sliced zucchini and halved Brussels sprouts with the coconut oil and butter until the vegetables are coated. Add the minced garlic, a generous sprinkle of salt, and some freshly ground pepper. Mix well to distribute the seasoning evenly. I like to use Kerrygold butter here for a rich, fresh flavor.
- Place the seasoned vegetables in the center of the tin foil sheet(s). Fold the foil over the vegetables and crimp the edges tightly to form secure pouches. Place the packets onto the hot grill. Grill for 10-20 minutes, occasionally carefully lifting and gently shaking the packets with tongs to ensure even cooking.
- Remove the foil packets from the grill. Carefully open the packets—watch out for hot steam! Transfer the grilled vegetables to plates and serve hot.
