Grilled Brussels Sprouts – I served them with a Buffalo Burger
Brussels Sprouts just may be the healthiest food around. There are numerous health benefits including related to cancer, DNA protection, and cholesterol. They are high in vitamins, minerals, fiber, low in calories, carbs, and zero fat (although we use some healthy olive oil in this recipe).
Because they are high in fiber, they are quite filling, and I think they are delicious. You will too!
If you never liked these as a kid, you may still love this easy recipe!
These have became part of my regular recipe rotation, which means I’ve been making them a lot!
Ingredients:
- Brussels Sprouts, 1 pound
- 2 tablespoons olive oil (I use extra virgin, the “good stuff”)
- 1 tablespoon chopped garlic (chop your own preferably, for example with a garlic press, or buy prechopped at the market)
- 1 teaspoon dry mustard power
- 1 teaspoon paprika
- 1 teaspoon kosher or sea salt (regular salt works fine too)
- ¼ teaspoon black pepper, freshly ground ideally (I do not usually measure this, I just use “a bit”)
- Skewers – you can buy cheap disposable wooden skewers at the market or better metal ones. If using the wooden ones like I usually do, soak them in water for a couple hours if possible so they are less likely to burn on the grill.
Directions:
- Start with one pound of Brussels Sprouts. Wash and then trim the base of each sprout slightly and remove any yellow leaves.
- Boil the Brussels Sprouts for 3 minutes in water on the stove and then drain.
- Mix the other ingredients together: garlic, dry mustard, paprika, salt, and pepper. I usually mix them in a large bowl, large enough to easy hold all the Brussels Sprouts.
- Add the Brussels Sprouts and mix until coated. I use a large spoon and it takes maybe a minute or two.
-
Ready for Grilling!
Stick the Sprouts on the skewers. Last time I used 8 skewers for a pound of sprouts. Leave a little space between each skewered sprout so they cook evenly.
- With the grill heated up to medium, cook the sprouts for 10 minutes, flipping over to the other side after 5 minutes.I often burn these a bit as you can see from the picture, sometimes because the grill is higher than medium, if for example I’m grilling something else too as I often do. Don’t worry. Mine look pretty burnt but still rocked. If objectionable, the burnt outer leaves come off easily.
- Optional: take the Brussels Sprouts off the skewers and toss with any marinade left behind!
Remember that besides effective workouts, nutrition is critical. Too many of us think if we work out hard enough, it doesn’t matter much what we eat. Obviously that just isn’t true!
This recipe has fast become a summer time regular. Even my kids love these, and any leftover sprouts (which I rarely have) are even tasty cold. I’ve even chopped them and added them to my eggs the next morning. Many of the recipes here are from or based on recipes from Dave Ruel, but this one is based on a recipe originally from Alton Brown.
Related Posts
Marinda
Jun 11. 2014
Wow, a great summer on the grill recipe!
Made some last night while having a drink on the deck, well deserved after a long bike ride!
Ted Baldwin
Jun 11. 2014
I made these last night too Marinda – they have become a summer regular this year.
I buy one pound bags of sprouts and make 1/2 pound each time unless I have a couple guests or more in which case I make the whole pound.
Freddie
Jul 10. 2014
Basically, if you like Brussels Sprouts, you’ve love this recipe.
if you hate them, it’ll be only OK 🙂
I love them, the wife hates them. She tried them made this way on the grill and thought they were OK and didn’t spit them out . . .
Ted Baldwin
Jul 10. 2014
Freddie, Right on!
My parents do not like Brussels Sprouts and think this is just OK at best (they finished but didn’t get seconds). My aunt and Uncle, although maybe not crazy about Brussels Sprouts loved them and together with me snarfed them all up!
One thing I love is how filling they are!
LC
Aug 16. 2014
Simple and my guests (muscle head friends) loved it, but I only thought these were OK. I guess I’m not a Brussel Sprout fan.
Got to be careful skewering these too. I’ll probably make it again as my friends loved it
Ted Baldwin
Aug 16. 2014
LC, cool you are trying many of these recipes. I know you are NOT a cook and trying to eat better.
Brussels Sprouts are not for everyone – no one food is.
And always be careful with sharp objects like skewers 🙂
Luc
May 25. 2015
Oh man, I forgot how tasty and EASY these are – just made for the first time since last fall! Great grill food (I’ve also baked them and they are good that way too, but I prefer grilled)
Butch
Jul 30. 2015
I’ve made this twice, both with excellent results. The second time I had no mustard powder, and it was different but still great!
I also find I like to parboil for maybe an extra minute so they cook faster on the grill.
I’ll be making these ALL summer on the grill!!!