Grilled Brussels Sprouts

October 27, 2009

Test Kitchen-Approved

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&MThe Editors

Serves: 2
Cook time: 15 min

Ingredients

  • 12 small to medium Brussels Sprouts
  • 1-2 tablespoons olive oil
  • 1/2-1 teaspoons kosher salt
  • 1/2-1 teaspoons cracked black pepper
  • 1/2-1 teaspoons onion powder
  • 1/2-1 teaspoons garlic powder
  • 1/2-1 teaspoons celery salt
  • 1 handful crumbled bacon (optional)
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon parmesan cheese grated or shreded (optional)
In This Recipe

Directions

  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)

More Great Recipes:
Bacon|Celery|Vegetable|Brussel Sprouts|Grill/Barbecue|Fall|Winter|Side

Reviews (60) Questions (2)

60 Reviews

Lisa H. January 15, 2017
I am making these for the family tonight. The only person that likes them is our oldest son. So I am hoping this recipe and 2017 will give BS the much needed love it deserves..
 
GiGi E. November 17, 2015
Yes! I need to grill brussels sprouts! HAPPENING! :P
 
Christina June 24, 2015
Why blanch? For the color? I cook sprouts on the grill every couple of weeks and it never occurred to me to blanch them, they cook up just fine without that extra step (and water waste since we are in a drought in our area). Also if you buy them still on the stalk, it is the perfect natural skewer! <br />
 
WildFly September 19, 2014
These came out great! Excellent recipe.
 
Ashley M. April 13, 2014
We've made these twice now, and they're perfection every time.
 
Heather P. January 26, 2014
Having these for dinner tomorrow
 
Jewel P. July 27, 2013
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!!
 
KRo May 19, 2013
Just curious, how do you put them on the grill? In a pan? Maybe I'm missing something here?
 
DesireeDuym February 18, 2013
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!
 
KitchVega August 14, 2012
Really enjoyed these and they will be on rotation!
 
cakillgore April 17, 2012
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.
 
cakillgore April 17, 2012
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.
 
wickedkac March 20, 2012
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!
 
Ileana M. March 19, 2012
Love sprouts, but I haven't tried grilling them yet. That first photo looks amazing!
 
chicagoem February 9, 2012
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.
 
Kourtney August 16, 2011
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 G. July 25, 2011
http://rachelgaffney.blogspot.com/<br />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.<br />Rachel Gaffney
 
DeArmasA February 19, 2011
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!
 
Author Comment
kitchenwitchcookie July 12, 2011
Cutting them in half is a great idea for larger sprouts. And you're right, that means more surface area for the seasoning. Yum!
 
Diethood December 1, 2010
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!
 
Author Comment
kitchenwitchcookie July 12, 2011
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.
 
marynn November 27, 2010
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.
 
Author Comment
kitchenwitchcookie July 12, 2011
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!)