Grilled Brussels Sprouts
Since the temperature was below 65, Amanda had to dress "appropriately."
Scoring the sprouts.
The recipe added that lemon zest, parmesan, and bacon were all optional additions. We went with the lemon zest, and were glad that we did -- it added a nice brightness.
Successful blanching requires an appropriately sized pot, and enough salt to make the water taste like the sea.
Apparently, once the hat comes out, it doesn't come off.
The sprouts marinate for a few minutes between blanching and grilling.
It was a gorgeous day, so we opted to actually grill them, but we also tested them in a grill pan and had great success.
Save 962 Edit Recipe Add Photos
A&M say: We were drawn to this recipe because it approaches brussels sprouts in a way we'd never tried before. First, you blanch the sprouts in boiling salted water, and then you coat them in a mixture of olive oil, celery salt, onion and garlic powder, salt and pepper before charring them lightly on the grill. Another toss in the seasoned oil, and they're ready to eat. Grilling the brussels sprouts gives them a nice smokiness, and it really wakes up the flavors in the onion and garlic powders. Of the optional ingredients, we chose to add only the lemon zest and really liked the extra bit of perfume. Kitchenwitchcookie rightly insists that you blanch the sprouts for no more than 5 minutes -- if you like your sprouts a bit firm, as we do, you can get away with a minute or two less. If you don't have an outdoor grill (or if you're making these in the dead of winter), a grill pan will work just fine. - A&M
kitchenwitchcookie says: My husband turned me into a huge Brussels Sprouts fan with this recipe. He varies it a little each time, but the result is always delicious.
Serves 2
- 12 small to medium Brussels Sprouts
- 1-2 tablespoon olive oil
- 1/2-1 teaspoon kosher salt
- 1/2-1 teaspoon cracked black pepper
- 1/2-1 teaspoon onion powder
- 1/2-1 teaspoon garlic powder
- 1/2-1 teaspoon celery salt
- 1 handful crumbled bacon (optional)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon parmesan cheese grated or shreded (optional)
- First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.
- Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE!
- Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.
- When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes.
- Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.
- If desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese)
- Best Brussel Sprouts Contest Winner!
Tags: barbecue, savory, Side Dishes
6 months ago KitchVega
Really enjoyed these and they will be on rotation!
10 months ago cakillgore
I used the COSTCO 2 lb bag of brussell sprouts (yielded 72 small brussel sprouts). I changed the recipe to accommodate the batch. Loved the end result, but way too much salt again, after reading all your comments as well as kitchenwitchcookie, I agree, very flexible with seasonings. Next time (which there will be many times I make this) I'll elilminate the salt, and cut some of the celery salt in half. The grilled consistency makes them more fun to eat, and were perfect side for our grilled steaks.
10 months ago cakillgore
I used the COSTCO 2 lb bag of brussell sprouts (yielded 72 small brussel sprouts). I changed the recipe to accommodate the batch. Loved the end result, but way too much salt again, after reading all your comments as well as kitchenwitchcookie, I agree, very flexible with seasonings. Next time (which there will be many times I make this) I'll elilminate the salt, and cut some of the celery salt in half. The grilled consistency makes them more fun to eat, and were perfect side for our grilled steaks.
11 months ago wickedkac
I made these tonight and they were fantastic! Through an odd mishap/misunderstanding, there was a little balsamic vinegar mixed into the oil mixture- maybe one to two teaspoons. Even so, they were delicious. I added bit of lemon juice and lemon zest to finish, intentionally, and they had such a great fresh taste- really excellent. Overall, they were a hit in a pretty high stakes meal!
11 months ago ciaoileana
Love sprouts, but I haven't tried grilling them yet. That first photo looks amazing!
about 1 year ago chicagoem
Just tried this recipe for the first time and thought it was great! Instead of grilling I roasted them in a 400 degree oven on a parchment paper covered baking sheet. Roasted for about 20 minutes stirring every 6-7 minutes.
over 1 year ago Kourtney
I have always shied away from cooking brussel sprouts but your recipe sounded interesting. Can I just say....wow....amazing. My husband loved them and so did I! Thank you so much for sharing good food.
over 1 year ago Rachel Gaffney
http://rachelgaffney.blogspot...
THank you so much.... I just made these yesterday and shared that I found it through Huffington Post...can't seem to add link for some reason (on my end) otherwise I would. Thanks...They were delicious.
Rachel Gaffney
almost 2 years ago DeArmasA
I've made this twice, both times in the oven (too lazy to fire up the grill), and maybe my brussels sprouts are ginormous, but i found cutting them in half (the second time) got more of the dressing onto more of the sprouts and made it even yummier! Thank you so much for posting!
over 1 year ago kitchenwitchcookie
Cutting them in half is a great idea for larger sprouts. And you're right, that means more surface area for the seasoning. Yum!
about 2 years ago Diethood
Maybe this is a way that I can get my household to eat brussel sprouts. I love them, but everyone else around here runs from them. I'll definitely try these. Thanks!
over 1 year ago kitchenwitchcookie
Yes, my husband has made believers out of a few people in my family with this recipe. Also make sure you have very fresh brussel sprouts. That helps with the final flavor profile.
about 2 years ago marynn
KWC, I made these for the neighborhood Thanksgiving. They were spotted immediately, or should I say smelled immediately, and were gone by the time I made it through the buffet line. Plenty of green bean casserole (no disrespect--I like a bite or two) and all the rest, but a Brussels sprout blowout. Many, many thanks.
over 1 year ago kitchenwitchcookie
Yes, these are a great Thanksgiving dish. Glad to hear that your crowd received them so well! (Hope they left you a few, at least!)
over 2 years ago DDT
Incredible, kwc... thanks so much for posting. I tripled the recipe since I had closer to 40 brussel sprouts to cook. I chose to go on the high side of each ingredient and next time would keep everything the same except the salt, which I would go with on the low end of your recommendation next time.
over 1 year ago kitchenwitchcookie
That's one of the great things about the seasoning and flavors of this recipe: totally customizable. Thanks for the feedback!
almost 3 years ago Jules KCMO
Oh YUM! I discovered brussel sprouts about 2 years ago - who knew they were so yummy! I have been oven roasting them - but I just purchased an indoor DeLongi grill and was in search of a recipe and found this one! WOW! Loved it! I also added pine nuts and dried cranberries for additional flavor - thanks for the guidance!
over 1 year ago kitchenwitchcookie
Love the idea of pine nuts and dried cranberries. A little crunch and a little tang. Yum!
almost 3 years ago MamaLynn
What a fabulous idea. I love brussel sprouts and have been oven roasting them but grilling them is a wonderful new technique to try. Thank you!
over 1 year ago kitchenwitchcookie
Hope you enjoy them from the grill!
almost 3 years ago spinthebottleny
Made this last night -- was absolutely delicious, little umami-inflected nuggets of deliciousness. Adding this to the repertoire. Thank you!
over 1 year ago kitchenwitchcookie
So glad to hear you like them!
about 3 years ago meg226
I made these for Thanksgiving dinner and managed to break my mom's 30+ year refusal to eat brussel sprouts. They were wonderful! Quite possibly one of my new favorite foods. Thanks!
about 3 years ago kitchenwitchcookie
Thank you so much! We love them (and serve them) a lot in our house. Needless to say, during a recent visit, my dad rethought his stance on brussels sprouts, too, thanks to this recipe. (It's kinda fun teaching old dogs new tricks, though, isn't it?)
about 3 years ago Midge
Made these last night for first thxgiving --used skewers, thanks menumaniac--and they were a big hit.
about 3 years ago kitchenwitchcookie
I'm so glad to hear it! Thanks for trying and letting me know. :D
over 3 years ago Rhonda35
Dear Kitchenwitchcookie,
Congrats on your big win! I look forward to trying your sprouts - I love them: boiled, sauteed, roasted, steamed...so I am sure that I will love them even more grilled! Just wanted to tell you that I really appreciate and admire your determination to respond to every comment posted to the recipe. THAT is a super-cool approach and I didn't want you to think it went unnoticed. Have fun celebrating and, also, have a great Thanksgiving!!
over 3 years ago kitchenwitchcookie
Hi Rhonda35,
You just made my day! Thanks for your kind words. The whole food52 experience has been a lot of fun; winning is just icing on the cake. :) I really hope you enjoy the grilled approach to Brussels Sprouts, but from the sounds of it, you are already a fan! Thanks again. :D
over 3 years ago KelseyTheNaptimeChef
We will grill just about anything possible and look forward to trying these. congrats!
over 3 years ago kitchenwitchcookie
My husband and I are the same. Through rain, snow, sleet or gloom of night, we are grillers! I hope you enjoy them.
over 3 years ago menumaniac
I love grilled brussel sprouts. I like to put them on skewers to grill, makes it easier to turn them. Love your recommended seasonings. :)
over 3 years ago kitchenwitchcookie
What a great tip. We have the perfect skewers, too! Thanks.