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Grilled Dijon Brussels Sprouts

“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.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 74kcal


  • 1 pound Brussels sprouts fresh, not frozen
  • 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.


Calories: 74kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 433mg | Potassium: 481mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1084IU | Vitamin C: 97mg | Calcium: 65mg | Iron: 2mg