Best Grilled Brussels Sprouts Recipes

GRILLED BRUSSELS SPROUTS

Steps:

• Heat a grill to medium.
• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

GRILLED PORK CHOPS WITH ROASTED APPLES AND STEAMED BRUSSELS SPROUTS IN CARAMELIZED ONIONS

Steps:

• Pork Chops:
• Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.
• Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F.
• Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm.
• Apples:
• Raise oven to 400 degrees F.
• Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes.
• Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples.
• Brussels Sprouts:
• Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain.
• Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples.

GRILLED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Place a grill basket on the grill, so excess oil falls through.
• Pour frozen Brussels sprouts into a mixing bowl and coat with olive oil. Sprinkle with garlic salt and black pepper. Mix thoroughly. Transfer to the grilling basket.
• Cook on the preheated grill until golden and tender, about 15 minutes, turning frequently.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Transfer grilled Brussels sprouts back to the mixing bowl and top with bacon.

GRILLED BRUSSELS SPROUTS

Steps:

• In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half., Cut red pepper and onion into 1-1/2-in. pieces. On 4 metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.

GRILLED BRUSSELS SPROUTS AND BACON

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more.
• When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more.
• Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil.
• Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature.

GRILLED BRUSSELS SPROUTS

Steps:

• Mix butter, garlic salt and onion powder together and set aside.
• Thread brussels sprouts onto metal skewers.
• Grill sprouts on medium low heat until they start to soften (about 10 minutes).
• Turn frequently and brush with the butter mixture every few minutes.

GRILLED BRUSSELS SPROUTS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Toss the Brussels sprouts with the butter, oil, 2 teaspoons salt and several grinds of black pepper in a medium bowl. Layer the bacon in a 24-by-12-inch grill basket in a single layer and top with the Brussels sprouts. Close the grill basket and place it on the grill over indirect heat Brussels sprouts-side down. Cover the grill and cook until the Brussels sprouts are tender and dark golden, 15 to 20 minutes. Open the grill, flip the basket so the bacon is down and move the basket to direct heat. Cook until the bacon is crisp, 2 to 3 minutes. If you want your Brussels sprouts darker, flip again and cook for another 1 to 2 minutes.
• Carefully remove the Brussels sprouts to a serving platter, crumble the bacon over the top and sprinkle with the lemon zest. Sprinkle with the red pepper flakes and Parmesan, if using.

GRILLED SAVORY BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half.
• Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet.
• Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder.
• Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking).
• Grill packets for 10 minutes over medium-high heat.
• After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.

GRILLED SAVORY BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half. Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet. Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder. Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking). Grill packets for 10 minutes over medium-high heat. After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.

BALSAMIC BRUSSELS SPROUTS GRILLED CHEESE

Steps:

• Heat a large skillet oven medium heat and add olive oil. Toss in shredded brussels sprouts and garlic with salt and pepper to taste (I like a lot!) and red pepper flakes, tossing to coat. Cook until wilted and browning, stirring occasionally, about 5-6 minutes. Remove sprouts from the skillet and place them in a bowl.
• Heat the same skillet (or a separate griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the brussel sprouts, a good drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

GRILLED PIZZAS WITH HERBED PORK AND BRUSSELS SPROUTS

Steps:

• To marinate pork: Combine oil, oregano, garlic, salt and pepper in one-gallon sealable plastic bag. Add pork, close bag and coat with marinade. Refrigerate for 1 to 2 hours. Let stand at room temperature for 15 minutes before grilling. Prepare outdoor grill for direct cooking with medium-high heat (about 400 degrees F.). Brush grill grates clean. Remove pork from marinade, shaking off excess oil. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 6 to 8 minutes. Transfer to carving board and let cool. Chop pork into a 1/2-inch dice and transfer to a bowl. To grill pizzas: Cut 5 squares of parchment paper about 9 inches square each. Punch down dough and cut into four equal pieces. Shape dough into balls, place on work surface, loosely cover with plastic wrap and let stand 10 minutes. On very lightly floured work surface, roll and stretch each dough portion into 7- to 8-inch rounds (makes 4 pizzas). Place each round on a parchment square. Stack rounds on paper on large baking sheet. Loosely cover with plastic wrap. Brush grill grate clean. In batches if necessary, transfer dough rounds from parchment onto grill, discarding parchment. Grill, with the lid closed, occasionally rotating rounds, until underside is seared with grill marks, 2 to 3 minutes. Adjust heat as needed - do not burn the dough! Flip dough rounds and top with one-quarter each of Brussels sprouts and pork, followed by the Fontina and Parmesan cheese. Cover and continue cooking with the lid closed, occasionally rotating dough rounds so they don't stick, until undersides are golden brown, 3 to 4 minutes more. Remove from grill. Sprinkle with oregano and red pepper flakes, drizzle with balsamic glaze, if using, and serve immediately.
• 1 tablespoon extra-virgin olive oil

GRILLED TURKEY BURGERS WITH BRUSSELS SPROUTS AND VIRTUE CIDER MICHIGAN APPLE HASH

Steps:

• For the turkey burgers, thinly slice one apple and reserve for later
• Shred the other apple with the larger side of a box grater; thinly slice the onion and fennel
• In a large bowl, combine spices, grated apple, turkey, 1 TB Virtue Cider Michigan Apple and Dijon
• Season with 1 tsp salt and pepper; mix well and form into 4 patties each 1-in. thick; refrigerate covered until ready to grill
• To begin the hash, heat a large sauté pan over medium-high heat
• Add butter; heat until just past foaming when it begins to caramelize and brown
• Add onions, fennel, and a pinch of salt, sweat until onions and fennel are translucent
• Add shredded brussel sprouts and apple slices, season and sauté until caramelized
• Deglaze with the rest of the Virtue Cider Michigan Apple and cook until liquid has completely evaporated; hold warm
• To begin grilling the burgers, heat the grill to medium-high heat and make sure the grate is well oiled
• Grill the burgers, making sure the first side is properly grilled before flipping (otherwise they will fall apart)
• Flip and finish grilling until the internal temp is 160-165 degrees F. Add cheese and rest for 5-10 minutes, covered
• Butter the buns and grill until toasted
• Serve burgers with hash, lettuce and pickles. Bacon is optional, but recommended!

GRILLED BRUSSELS SPROUTS

Steps:

• Skewer the sprouts
• drizzle with the Olive Oil
• liberally cover the sprouts with thyme.
• Grill until outside leaves are dark brown.

GRILLED BRUSSELS SPROUTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush butter over Brussels sprouts and season with garlic powder, black pepper, and seasoned salt.
• Place sprouts on the preheated grill and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.

BRUSSELS SPROUTS GRILLED CHEESE RECIPE - (4.6/5)

Steps:

• Prep brussels sprouts: boil sprouts in water for 6 to 8 minutes, drain. In a skillet over low medium heat, melt butter, then add onion. Cook until slightly brown, then add sage. After about 5 minutes, add sprouts, sprinkle on kosher salt and pepper (and red chili flakes if you're feeling spicy), then saute for another 6 to 8 minutes, until slightly charred. Remove from heat. Chop brussels sprouts until shredded. Lay bread on workable surface. Then layer on cheese and heave on shredded sprouts. Sprinkle with more back pepper, top with more cheese, and top with another slice of bread. Brown in skillet (yes, the one coated in the sage butter. Trust me.) until cheese is melted and bread is browned, about 3 minutes each side. Remove from heat, slice in half, and serve. Makes two sandwiches. *Devogirl made it differently. I made a raw shredded brussels sprouts salad once that was amazing; besides, never boil brussels sprouts! For this recipe, I will first shave the brussels sprouts, then cook with onion, butter, and sage.

GRILLED BRUSSELS SPROUTS WITH CHANTERELLES

Steps:

• Prepare grill for medium-high heat. Toss brussels sprouts and oil in a medium bowl; season with salt and pepper. Transfer brussels sprouts to a grill basket and grill, tossing occasionally, until tender and lightly charred, 5-8 minutes. (Alternatively, cook brussels sprouts in a large grill pan or skillet over medium-high heat, 5-8 minutes.) Cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 5-8 minutes. Transfer to a paper towel-lined plate. Add mushrooms to drippings in skillet, toss to coat, and cook without stirring, 3 minutes. Add shallot and garlic; cook, tossing often, until shallot is softened, about 5 minutes. Remove from heat and add Sherry and red pepper flakes. Cook until liquid is evaporated, about 1 minute. Add brussels sprouts and bacon and toss to combine. Add lemon juice; season with salt and pepper.