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Grilled Dijon Brussels Sprouts

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.