“Mom, I want more Brussels sprouts, please!” That’s not something you would’ve heard me say as a kid. But now, put a bowl of these grilled Dijon Brussels sprouts in front of me and I’m asking for seconds. And thirds. Fantastic Dijon flavor and nicely charred sprouts, cooked until they are just tender. With just a hint of smokiness. Perfection!
These awesome grilled Dijon Brussels sprouts have quickly become our go-to side dish when grilling something for dinner. Preparation time is almost nothing. Cook time is darn near nothing. It couldn’t get any easier to make a delicious side dish.
I highly recommend that you use a vegetable basket when making this on a grill.
My regular-ole grilled Brussels sprouts are mighty good eating too!
Grilled Dijon Brussels Sprouts
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 servings
- 1 pound fresh Brussels sprouts
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 3 cloves garlic minced
- 1 pinch dried thyme crushed
- 3/4 teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon freshly ground black pepper plus more for garnishing
- 1/4 teaspoon kosher salt plus more for garnishing
Fire up your grill for direct cooking. You'll want to use a grill vegetable basket.
Trim ends off of the sprouts and cut in half. Remove any bad leaves.
Whisk together remaining ingredients in a large bowl. Add the sprouts and toss gently to coat. Let set for 5 minutes.
Transfer sprouts to a grill basket that has been sprayed with non-stick spray. Transfer to the grill and grill for 5-10 minutes, tossing occasionally, until lightly charred and just starting to soften. I use a long bamboo skewer to poke the sprouts as they cook so I can tell when they are done.
Remove from the grill and serve immediately sprinkled with more salt and pepper as desired.
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 sprouts. I find it easier to just dump the sprouts into a stainless steel vegetable grill basket. I don’t have to worry about them spinning around or falling off.
You can use the same approach for grilling 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!
Grilled Brussels sprouts are great alongside grilled radishes and roasted (or grilled) onions too. For sprouts with a bit more of a tang, try my grilled Dijon Brussels sprouts.
Grilled Brussels Sprouts
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 -4 servings
- 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
Fire up your grill for medium-heat cooking.
Cut off the stems from the Brussels sprouts and remove any loose leaves.
Place sprouts in a large microwavable bowl and microwave on high for 3 minutes, stopping halfway through to stir.
Carefully remove the bowl from the microwave.
Combine the remaining ingredients and pour over the sprouts. Toss to coat.
Transfer the sprouts to a grill basket (optionally you can skewer them) and transfer to your grill.
Grill for 5 minutes. Stir and grill another 5 minutes or until the sprouts have a nice char on them.
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.
You 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!
Also try my sauteed shredded Brussels sprouts.
Garlic Butter Zoodles with Brussels Sprouts
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 -4 servings
- 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
Bring a small pot of salted water to a boil.
Add the sprouts and boil for 4-5 minutes or until just starting to soften.
Drain and rinse under cool water.
Cut sprouts in half along the stem.
Meanwhile, melt 1 tablespoon of butter in a large skillet.
Add the zucchini noodles and cook for 2-3 minutes, stirring.
Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
Add 1 tablespoon of butter to the skillet and melt.
Add the garlic and sprouts and saute for 5 minutes.
Add remaining butter and melt.
Add the zucchini noodles back to the pan, stir and warm through.
Season to taste with salt and pepper.
Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.