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.