Wait until you grill brussels sprouts if you think they can’t get any better. Brussels sprouts that are deeply savory on the outside and caramelized and tender on the inside are what you get when you decide to throw some Brussels sprouts on the grill.
Cooking Brussels sprouts on the grill delivers really delicious results if you follow an appropriate cooking method. If you want the best-tasting grilled Brussels sprouts, then pay attention to the tips and recommendations we’ve outlined in this article, and then you can grill away!
Brussel Sprouts Nutrition Facts
Tips for Cooking Brussel Sprouts
If you want to achieve the best results with cooking Brussel Sprouts on the grill, then you’ll be needing the following tips:
Choose sprouts that are all of the same sizes – Despite their modest stature, Brussel Sprouts come in a wide range of sizes. When selecting sprouts from the bulk bin or selecting a bag of sprouts, make sure they are all roughly the same size. This will help the skewers lay flat on the grill and ensure even grilling.
Clean up your Brussels sprouts – Even while Brussels sprouts aren’t as unclean as some other vegetables (leeks, for example), it’s still a good idea to give them a good rinse to eliminate any debris. Trim the sprouts’ ends and toss off any leaves that come off throughout the process. Fill a large basin halfway with cold water and add the trimmed sprouts. Drain in a colander, pat dry, and proceed with the rest of the preparation.
Soak wood skewers if you want to use them – If you’re going to use wooden skewers on the grill, soak them well in this case and all others. They may start to burn, or worse, catch fire if you skip this step. The best approach to avoid undesired flames is to soak the skewers in water.
Storage tips – Follow the instructions below:
- When storing: Refrigerate Brussels sprouts for up to 3 days in an airtight container.
- When reheating: Warm leftovers on a baking sheet in the oven or in the microwave at 350 degrees F.
- When freezing: Cooked Brussels sprouts should not be frozen since they will become mushy when thawed. Brussels sprouts, on the other hand, can be frozen if necessary. Freeze them for up to 3 months in an airtight freezer-safe storage container. Allow defrosting in the refrigerator overnight before reheating.
Prepare and microwave the Brussels sprouts according to the recipe’s directions. Toss the vegetables in the marinade. Create a basket-like vessel out of aluminum foil large enough to house all the sprouts. The sides should be folded up, but the top should be left open. Cook for 8 to 10 minutes with the foil basket directly on the grill grates (flipping the sprouts once halfway through).
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Cooking Brussel Sprouts
Follow these easy steps to cook Brussel Sprouts on the grill:
- Soak wooden skewers in water before using them.
- Remove any brown leaves from the sprouts and trim them. 3 minutes in the microwave for the sprouts
- Toss them with the ingredients for the marinade.
- Each skewer should have 4 to 5 Brussels sprouts on it, with a 1/2-inch gap between them.
- Cook the skewers for 5 minutes over medium heat (approximately 375 degrees F), then flip and cook for another 5 minutes.
- Toss the sprouts with the leftover marinade after removing them off the skewers. You can then enjoy your deliciously grilled Brussels sprouts.
Cooking Time for Brussel Sprouts on the Grill
Follow the timing guidelines in the table below for the best results with grilled Brussels sprouts:
|Microwaving or blanching the Brussels sprouts
|Grilling the sprouts at 375 F
|Grilling the sprouts in foil
|8 to 10 minutes
- 1 pound of Brussels sprouts (try to get uniform-sized sprouts)
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of Dijon mustard
- ¼ teaspoon of kosher salt
- ¼ teaspoon of ground black pepper
- Wood or metal skewers
- Before you use them (if you’re using wooden skewers), soak wooden skewers in water for at least an hour.
- Trim the Brussels sprouts’ ends and remove any brown leaves on the exterior. Microwave on high for 3 minutes in a big mixing bowl (if you don’t have a microwave, blanch the Brussels sprouts in boiling water for 3 minutes before plunging them into an ice bath). Before continuing, make sure everything is completely dry.) Allow to cool.
- Preheat a medium-hot outside grill (about 375 F). These Brussels sprouts can also be cooked on the stovetop in a grill pan or broiled in the oven.
- When the Brussels sprouts are cool enough to handle, toss them with the olive oil, garlic, soy sauce, balsamic vinegar, mustard, salt, and pepper in the same bowl. Toss to combine evenly.
- Assemble the skewers in this manner: Each skewer should have 4 to 5 Brussels sprouts on it, with the stem ends pointing the same way. Each sprout should be separated by at least ½ inch. If your Brussels sprouts come in a variety of sizes, arrange them together on the same skewers so they cook evenly. The remaining soy sauce balsamic mixture should be kept in the bottom of the bowl (the taste is amazing and you might want to use it later).
- Place the skewers on the grill and cook them. Do this for 5 minutes with the lid on. Turn the skewers over with care. Cover the grill and cook for another 5 minutes, or until the sprouts are well browned and readily pierced with a sharp knife.
- Return the Brussels sprouts to the dish with the reserved soy sauce balsamic mixture after carefully removing them from the skewers. Stir to coat with a big spoon. Then either serve straight from the bowl or transfer to a serving platter. Enjoy!
This recipe can be made in a total of 25 minutes, including a prep time of 10 minutes, and a cook time of 13 minutes. Afterward, you and your family can enjoy the grilled taste of delicious Brussels sprouts. If you’d also like more ways to grill Brussels sprouts, then check out this video recipe.