Grilled Brussels Sprouts

It’s bordering on crazy just how many times I made these grilled Brussels sprouts this week. They instantly became a favorite in our household. They take no time at all to make and make for the perfect very-flavorful side dish for a meal of grilled anything!

The original recipe calls for skewering the Brussels sprouts. I find it easier to just dump the sprouts into a stainless steel vegetable grill basket. I don’t have to worry about the sprouts spinning around or falling off.
You can use the same approach for grilling Brussels sprouts for other vegetables, such as small red or yellow potatoes or asparagus. Just partially cook (microwave) them first until slightly tender, add the seasonings, and grill until lightly charred and tender. Done!

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Grilled Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1 pound Brussels sprouts
  • 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
  • Pinch (or more) red pepper flake
Instructions
  1. Fire up your grill for medium-heat cooking.
  2. Cut off the stems from the Brussels sprouts and remove any loose leaves.
  3. Place sprouts in a large microwavable bowl and microwave on high for 3 minutes, stopping halfway through to stir.
  4. Carefully remove the bowl from the microwave.
  5. Combine the remaining ingredients and pour over the sprouts. Toss to coat.
  6. Transfer the sprouts to a grill basket (optionally you can skewer them) and transfer to your grill.
  7. Grill for 5 minutes. Stir and grill another 5 minutes or until the sprouts have a nice char on them.

Garlic Butter Zoodles with Brussels Sprouts

I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles.

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
Garlic Butter Zoodles with Brussels SproutsYou can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.

Or just add cooked crumbled bacon. Now we’re talking good!

Garlic Butter Zoodles with Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1/2 pound Brussels sprouts, tough parts of stems removed
  • 3 small zucchini, cut into noodles using a spiral slicer
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • Sesame seeds, toasted (optional)
  • Grated Parmesan cheese
Instructions
  1. Bring a small pot of salted water to a boil.
  2. Add the sprouts and boil for 4-5 minutes or until just starting to soften.
  3. Drain and rinse under cool water.
  4. Cut sprouts in half along the stem.
  5. Meanwhile, melt 1 tablespoon of butter in a large skillet.
  6. Add the zucchini noodles and cook for 2-3 minutes, stirring.
  7. Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
  8. Add 1 tablespoon of butter to the skillet and melt.
  9. Add the garlic and sprouts and saute for 5 minutes.
  10. Add remaining butter and melt.
  11. Add the zucchini noodles back to the pan, stir and warm through.
  12. Season to taste with salt and pepper.
  13. Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.

Bacon-Wrapped Brussels Sprouts

Not too long ago I discovered what quickly became a favorite in our house: bacon-wrapped tater tots, cooked on the Char-Broil Big Easy. They’re very, very addicting. I dream about them. Really. Well, I was in the grocery store the other day and I noticed that Brussels sprout season was winding down. Those little sprouts looked inviting. I usually roast them in the oven, but a voice in my head said “bacon”. Actually there’s always a voice in my head that says “bacon”. Bacon always goes well with Brussels sprouts, so why not wrap them in bacon and cook them until crispy yummy?
Bacon-Wrapped Brussels SproutsThese bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. I used a very simple spice mixture of Italian herbs, but anything will work just great, from just salt and pepper to Creole seasoning to garlic salt. You name it, you can’t go wrong.

Although I cooked the sprouts in my Big Easy you can also cook them in the oven at 425 F, on racks, until crispy.

If you want to enjoy Brussels sprouts cooked on your Big Easy but without the bacon, check out my roasted Brussels sprouts recipe. Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon-Wrapped Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll want to use a Big Easy Bunk Bed basket to double the cooking area in your Big Easy.
Ingredients
  • Brussels sprouts (depending on their size, you should be able to fit upwards of 30 sprouts in the Big Easy, 15 in the large basket and 15 in the bunk bed)
  • Bacon, cut into thirds (i.e. 1 piece of bacon for every 3 sprouts)
  • Your favorite seasoning
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the sprouts and boil for 5 minutes or until just starting to soften.
  3. Drain and run under cold water to stop the sprouts from cooking.
  4. Fire up your Big Easy.
  5. If your sprouts are large you may wish to cut them in half lengthwise.
  6. Lay the bacon out on a flat surface and sprinkle it with your seasoning of choice.
  7. Add a sprout to one end of the bacon and roll it up. Place seam-side down into the Big Easy basket.
  8. Lower the basket into the Big Easy and cook 25-30 minutes or until the bacon starts to crisp.
  9. Remove from Big Easy and let rest 5 minutes before serving.

Sauteed Shredded Brussels Sprouts

I’m a big fan of roasted Brussels sprouts. But, these sauteed shredded Brussels sprouts aren’t roasted. So, I was worried. Would I like them? No. I’d love them! They are so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!

The balsamic vinegar really makes this dish stand out. I added fresh pomegranate seeds for a little color and a little flavor pop, but you can leave them out.
Sauteed Shredded Brussels SproutsI recently purchased a new food processor. For years I have been without one after my el cheapo model finally blew up. I had been reluctant to buy another low-end model, so I bit the bullet and bought a Cuisinart 7-cup model. I could not have been any happier with my purchase. This food processor is hefty, there’s nothing cheap about it. I’d swear it has a V8 engine in it – there’s nothing it can’t chop, slice or shred.

Sauteed Shredded Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 pound fresh Brussels sprouts, ends cut off, loose leaves removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 pomegranate, seeded
Instructions
  1. To shred the Brussels sprouts it is best to use a food processor. I use the shredding blade and feed the sprouts thru the top tube. You could also cut them thin with a knife or just chop them.
  2. Add the butter and oil to a large skillet over medium-high heat.
  3. Add the sprouts and season with salt and pepper.
  4. Saute for 5 minutes then add the balsamic vinegar and saute another minute.
  5. Remove from heat and stir in the pomegranate seeds.
  6. Season to taste and serve.

 

Roasted Brussels Sprouts on the Big Easy

I use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy (and second-and-a-half, they cook up fast). And third, they free up the oven in the house if I’m doing a large cook for the holidays.

Roasted Brussels Sprouts on the Big Easy I didn’t pre-cook the sprouts at all. Just drizzled and seasoned them, skewered them, then cooked them. Done. I used the kabob skewers available from Char-Broil but you could also just place the sprouts in the standard Big Easy basket (or get more on with the optional bunk basket).

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Roasted Brussels Sprouts on the Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Brussels sprouts
  • Olive oil
  • Salt and freshly ground pepper
Instructions
  1. Wash sprouts. Remove any large stems and loose leaves.
  2. Place sprouts into a bowl and drizzle with a bit of olive oil.
  3. Season with salt and pepper.
  4. Thread sprouts onto skewers and lower into a pre-lit Big Easy.
  5. Cook for approximately 20 minutes or until sprouts begin to char and are mostly tender when poked with a toothpick (check the larger ones).
  6. Sprinkled with a bit more salt and pepper if desired and serve immediately. (A little crunched cooked bacon over the sprouts doesn't hurt either!)

Ritzy Brussels Sprouts

I should’ve doubled this recipe for ritzy Brussels sprouts when I made it. These tasty little bites didn’t last long at all. Normally, I just roast Brussels sprouts, but this version is so cheesy good.

Ritzy Brussels SproutsThis dish is almost like a green bean casserole, really, but with a nice nutty crunch to boot.

Ritzy Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound Brussels sprouts, frozen, cooked per package instructions and drained well
  • 1 (10 1/2) ounce can cream of celery soup
  • 1/4 cup milk
  • 1 teaspoon minced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon chili powder
  • 1/2 cup Ritz cracker crumbs
  • 1/2 cup shredded sharp cheddar cheese
  • Sliced almonds or chopped walnuts, to taste
Instructions
  1. Preheat oven to 400 F.
  2. Spray a 1 quart casserole dish (I used a pie plate) with non-stick spray.
  3. Spread the Brussels sprouts out evenly in the bottom of the dish.
  4. In a bowl, combine the soup, milk, minced onion, garlic powder, pepper, and chili powder. Pour over top of the Brussels sprouts and spread out evenly.
  5. Sprinkle top with the crumbled crackers, cheese and the nuts.
  6. Bake 30-35 minutes or until bubbly hot.