Grilled Brussels Sprouts With Easy Balsamic Marinade Wellplated Com

Since you are reading this post, I suspect that you, like myself, spend at least a portion of your day in the kitchen. Instead of staying stuck inside to cook Sauteed Brussels Sprouts, or Air Fryer Brussels Sprouts, try cooking them on the grill! You’ll give yourself more time outdoors to relish the mild, long evenings AND cook up a healthy, delish side dish in the process. The grill imparts a signature smoky flavor that satisfies in a primal way that only food cooked over a fire can. While Grilled Asparagus, and Grilled Cauliflower Steaks, have long been fixtures on our easy summer menus. Lately, I’ve been seriously fixated on grilled Brussels sprouts and I know you will too once you try them.

How to Make Grilled Brussels Sprouts

Featuring an easy soy/balsamic/mustard marinade, these grilled Brussels sprouts are cooked on skewers for ease AND because any food on a skewer is just plain fun! (These Chicken Kabobs and these Shrimp Kabobs with Pineapple agree.) Looking for more grilled vegetables for a change of pace? Try Grilled Broccoli or these Grilled Potatoes next!

The Ingredients

Brussels Sprouts. The star of the show! Grilling is one of the healthiest ways to cook Brussels sprouts (Roasted Brussels Sprouts with Garlic are another healthy method). This super green veggie is rich in antioxidants, fiber, and vitamins so go ahead and take second helpings.Olive Oil. Olive oil helps crisp the outsides of the sprouts and keeps them from burning or sticking to the grill. Soy Sauce. For umami goodness in every bite! Balsamic Vinegar. Sweet and acidic to complement the savory soy sauce. It helps give the sprouts a wonderful caramelization (like in this Balsamic Brussels Sprouts recipe).Dijon Mustard. Tangy, delicious, and perfect for pairing with balsamic and soy sauce.

The Directions

Storage Tips

To Store. Refrigerate Brussels sprouts in an airtight storage container for up to 3 days. To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. To Freeze. I do not recommend freezing cooked Brussels sprouts, as they will be quite mushy once thawed. However, you can freeze Brussels sprouts if needed. Freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Tongs. A must-have tool for grilling recipes. Mixing Bowls. This set is incredibly easy to store and clean. Grill Pan. An easy alternative to an outdoor grill.

Have you tried grilling Brussels sprouts yet (or how about Grilled Sweet Potato Fries)? I’d love to hear from you in the comments below.

Grilled Brussels Sprouts in Foil. Prep and microwave the Brussels sprouts as directed. Toss them with the marinade. Use aluminum foil to create a basket-like vessel that is large enough to hold all the sprouts. Fold up the sides, but leave the top open (rather than sealing it like when you make Grilled Salmon in Foil). Place the foil basket directly onto the grill grates, and cook for 8 to 10 minutes (flipping the sprouts once halfway through). In a Grill Basket. Prep and microwave the Brussels sprouts as directed. Toss them with the marinade. Preheat a grill with a grill basket to medium heat (about 375 degrees F). Lay the sprouts in the grill basket, and cook for about 8 to 10 minutes. Shake the basket during cooking to ensure all sides get browned. Pan Grilled Brussels Sprouts (stovetop). Prep and microwave the Brussels sprouts as directed, then toss them with the marinade. Thread the sprouts onto skewers as directed. Preheat a grill pan on the stovetop over medium-high heat. Carefully lay the skewers on the grill pan, and cook for 10 minutes (flipping once halfway through). Oven Grilled Brussels Sprouts. Prep and microwave the Brussels sprouts as directed, then toss them with the marinade. Thread the sprouts onto skewers as directed. Preheat a grill pan in the oven at 400 degrees F. Very carefully place the skewers on the grill pan and return it to the oven. Roast for about 20 minutes, flipping the skewers once halfway through.