Since my first post on Brussels Sprouts, I’ve received a number of comments that the best way to cook sprouts is on the grill. Not one to let a chance to grill or cook Brussels sprouts go by, I moved quickly to make them.
Using my Firewire skewers (once again, these are so awesome), I skewered the trimmed sprouts and then placed them into a bag to marinate. Once in the bag with the marinade, my dinner plans changed and the sprouts ended up marinating for 30 hours instead of the six I had originally thought.
They were great. I don’t know if it was the grill, the marinade or the long time marinating, but they will be in my regular rotation of grilled vegetables.
I added some diced and fried pancetta, but it is equally good without it.
Just a few things to enhance the flavor of the sprouts.
Using my Firewire flexible skewers.
In the bag.
Fresh off the grill.
Grilled Brussels Sprouts
Prep Time: 10 min | Cook Time: 13 min | Makes: 4 servings | Difficulty: Easy
Ingredients:
- 1 pound Brussels sprouts, as uniform in size as possible*
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions:
*Cook’s Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.
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.
Rantings of an Amateur Chef 
I think one either likes or hates BS: I like them so this sounds delicious!
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Love your title 🙂 These sound GREAT! BTW, I made your eggplant parmesan and it rocked! Thanks for that recipe.
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mmmmm those look good! I never thought about brussel sprout kabobs!
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This sounds amazing! Will have to try!
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intriguing:-)
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Those are nice!
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Firewire skewers? I’m jealous 🙂
awesome headline.
Hail Brussels Sprouts!
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I was just talking about growing some sprouts next year, but had decided against it since I didn’t know of a good recipe to make using them. You may have changed my mind. Thanks!!
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Thanks for great recipe and instruct’s. I love brussel sprouts!
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I don’t think there’s a *best* way to prepare Brussels Sprouts – they’re delicious no matter what you do with them! And still, we find endless ways to make them better and better. Love the skewer idea.
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now that looks great! and I love the skewers!!
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Have to try this- we still don’t have a “great” brussel sprout recipe…but always looking…thx
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Sprouts on skewers – great idea! And I’d never have thought to marinate them either.
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That is definitely my ultimate way to eat brussel sprouts. Chargrilled, almost blackened and lots of amazing marinades. My favourite Argentinean BBQ does these with mint, lentils and vin cotto too, truly the humble sprouts got a special place in my heart too!
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I love Brussels sprouts, young and sweet with bacon and nice oil
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I don’t normally buy BS, but I am keen to try this recipe, so I printed it out to remind me to cook them! Thanks for your great recipes!
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Never liked brussels sprouts until I ate Michael Symon’s Lola in Cleveland. I became a BS lover. Check out my recipe for Grilled Brussels Sprouts with Roasted Chickpea Hash http://wp.me/p1BOPg-6q
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Never tried Brussels sprouts, but I, like most people, have had to swallow a lot of BS in my life. 😉 Btw, I first came to know Michael Symon through the ABC daytime cooking show “The Chew” that he’s on, with Italian chef Mario Battaglia (sp?), Dr. Oz’s daughter Daphne, caterer Carla Hall and my fave fashionista, “What Not to Wear” star Clinton Kelly. Symon is one funny guy, more down-to-earth than Mario, I would say — if the show ever goes off, I’d LOL to see a comedy pairing with him and Kelly.
On today’s show they were trying on shades for a summertime themed ep., and even though Symon said he thought he looked more like one of the guys from “CHiPs,” I thought he resembled Kojak more.
Gotta love that Greek style, “baby!” 😀
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I love brussel sprouts. Never thought of cooking them this way, but will totally be trying this out!
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I never understood why brussel sprouts got a bad name, they are delicious!
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I love brussel sprouts — I usually saute them or roast them with garlic and olive oil. I will have to try this method next cookout!
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I pretty much will only eat brussel spouts grilled. These sound delicious!
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you never see Brussel Sprouts on an English dinner table unless its Christmas and only then they are usually just steamed – always classed as a boring vegetable that nobody knew what to do with and the butt of jokes too. Nice to see a really interesting recipe and one I will be trying on the family.
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