Grilled Brussels Sprouts

By • October 27, 2009 • 56 Comments



Author Notes: 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. kitchenwitchcookie

Food52 Review: 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&MA&M

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)
  1. 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.
  2. Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE!
  3. Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.
  4. 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.
  5. Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.
  6. If desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese)
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Comments (56) Questions (1)

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Ashley

4 months ago Ashley Marie

We've made these twice now, and they're perfection every time.

Stringio

6 months ago Heather Polanco

Having these for dinner tomorrow

Stringio

about 1 year ago Jewel Parker

I've never liked brussel sprouts, ever! I have tried them over and over in my 39 years only to be disappointed. I can't even believe how wonderful this recipe is. I am now a huge fan of brussel sprouts done this way. I am so glad for sites like this, so people like me who want to like all foods, can. Thank you for this recipe!!

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about 1 year ago KRo

Just curious, how do you put them on the grill? In a pan? Maybe I'm missing something here?

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over 1 year ago DesireeDuym

Thank you for such a great way to enjoy brussels sprouts! We love a bit of spice; so I added a squirt or two of Sriracha Chili Sauce to the marinade! So delicious!

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almost 2 years ago KitchVega

Really enjoyed these and they will be on rotation!

Carol_and_cousins

over 2 years 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.

Carol_and_cousins

over 2 years 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.

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over 2 years 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!

Mug

over 2 years ago Ileana Morales | a little saffron

Love sprouts, but I haven't tried grilling them yet. That first photo looks amazing!

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over 2 years 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.

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almost 3 years 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.

Rachel_and_martha

about 3 years 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

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over 3 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!

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about 3 years 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!

Katemama

over 3 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!

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about 3 years 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.

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over 3 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.

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about 3 years 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!)

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over 3 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.

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about 3 years ago kitchenwitchcookie

That's one of the great things about the seasoning and flavors of this recipe: totally customizable. Thanks for the feedback!

P1000566

about 4 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!

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about 3 years ago kitchenwitchcookie

Love the idea of pine nuts and dried cranberries. A little crunch and a little tang. Yum!

Lynn0001_3_2

over 4 years ago LynnATL

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!

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about 3 years ago kitchenwitchcookie

Hope you enjoy them from the grill!

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over 4 years ago spinthebottleny

Made this last night -- was absolutely delicious, little umami-inflected nuggets of deliciousness. Adding this to the repertoire. Thank you!

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about 3 years ago kitchenwitchcookie

So glad to hear you like them!