A simple Grilled Brussels Sprouts side dish to add greens on your table. This grilled Brussels sprouts is one of my favorite way to cook Brussels sprouts. Simply grilled Brussels Sprouts and a mix of herbs, spices, sugar, vinegar and oil to dress it up is a good way to bring life to plain looking Brussels Sprouts.
I never knew of Brussels Sprouts until I moved here in Canada. I grew up in Philippines where Brussels Sprouts doesn’t exist, at least at the time that I was there. If we have it, I’ve never heard of it, never tried it, never cooked it.
Brussels Sprouts belongs to is a member of the Gemmifera Group of cabbages, grown for its edible buds (thank you wikipedia!). They are a cool weather vegetable and are planting during Spring for Summer harvest or late Summer for Fall to Winter harvest. They look almost like a miniature Cabbage. They are small(about 0.6 – 1.6 in diameter as compared to a cabbage that is on the average 8 – 10 in in diameter). Brussels Sprouts can bought in smaller amount as compared to Cabbage that are often huge 1 piece is more than enough for a full week meal for me. Of course they do not taste exactly the same, but for me this is a good enough replacement for Cabbage when I cannot find a small one. Brussels Sprouts have more firm texture as compared to cCabbage which makes them ideal for grilling, stir fry, roasting or anything that requires high heat.
I was so curious and amazed with this vegetable that I planted 4 in my community garden. I bought a seedling to start with because I was late in the game, this was not in my planting list but I was fascinated on how they look so I decided to plant my own too. They look like this when they are small, and they will grow really big, and tall too unlike Cabbage that grows sideways, this grows tall. I cannot wait to see if I will be able to grow them and have a harvest from them. Will keep this post updated if that happens, wish me luck 🙂
Back to out grilled Brussels Sprouts. This is a very simple recipe which requires 2 main steps of cooking the Brussels Sprout.
The first step is by microwaving it to partially cook and soften it. You can also steam it or blanch it if you are not comfortable with using a microwave. This step is very important because Brussels Sprouts are quite hard. This step will partially cook it so regardless how long you grill it, you are assured that the Brussels Sprouts are cooked through. I have to mention, it is very important that you rinse it before microwaving. Not only to make sure it is clean, but more importantly to keep it moist so the excess water will create steam when you microwave it. It helps soften the Brussels Sprouts faster. If needed, you can add about 1 tablespoon extra water just make sure to drain it after microwaving it.
The second step is grilling it. This is the final cooking, to give the Brussels Sprouts a nice charred look and a Smokey taste. Grill until they are nicely charred (not burnt!), you can stop at any point, fully grilled or half grilled, it’s totally up to you.
Dressing is a MUST
Let’s talk about the dressing, very important so don’t skip skip it. Brussels Sprout doesn’t really have much taste so you really need something to give it taste and that is the dressing. I made a simple lemon vinaigrette dressing but you can use other dressing of your choice. I believe this dressing works well with the Grilled Brussels Sprout, I even use this for other salad. Very easy to make and taste really good. The like the sweet, sour and tangy taste and the way that the taste linger in my tongue.
Serve it Whole or Cut
Now to serve it, I prefer removing them from the skewers and cutting them into quarters. This makes it easy to eat and serve. You can however eat it whole straight from the skewers, like BBQ. They are great on its own and as a side dish to main dish .
- 1 pound Brussels Sprouts
- 2 tablespoon Olive Oil
- 2 tablespoon Balsamic Vinegar
- 1/2 Juice of 1 Lemon
- 3 tablespoon Brown Sugar or 1 tablespoon Honey
- 1 teaspoon kosher Salt
- 1/2 teaspon Italian Seasoning
- 1/4 teaspoon Red Chili Flakes
- 1/4 teaspoon freshly ground Black Pepper or Red Chili Flakes
- 1/8 teaspoon Garlic Powder
- Heat grill to medium heat (between 300 – 400F) and soak the wooden stick in water while you work on the Brussels Sprout. If you are using a stainless stick, skip the soaking.
- Clean the Brussels Sprout: Wash and cut off the stem end of the Brussels Sprouts and remove any yellowing outer leaves.
- Pre-Cook Brussels Sprout: Place the Brussels Sprouts into a large, microwave safe mixing bowl. Microwave on high for 3 minutes (more or less depending on the size of the Brussels Sprouts). Drain anf excess water (if any) and let cool for few minutes.
- Make the Dressing: Mix balsamic olive oil, balasamic vinegar, brown sugar or honey, lemon juice, Italian seasoning, salt, and red chili flakes. Pour half of the dressing over cooled Brussels Sprouts. Toss to combine. Set aside the leftover dressing for later use.
- Thread 5 to 6 Brussels Sprouts onto each skewer (or more depending on the size of skewer and size of Brussels Sprouts you are using) with the stem ends facing in the same direction. If the Brussels Sprouts are still hard to thread, return in the microwave for another 30 seconds. Season with garlic powder, salt, black pepper. The seasonings are flexible here. Use what you like and what you have on hand. The important thing is to season again the Brussels Sprouts before grilling.
- Grill: Place the skewers onto the grill. Cover and cook for 8 minutes each side. Remove from the grill transfer in a serving plate.
- Serve: Brush with the leftover dressing. This can be serve as is in skewers or cut into half or quarters.
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