Grilled Brussels sprouts turn out crisp and caramelized on the outside and tender on the inside. This simple recipe highlights balsamic vinegar, garlic, olive oil, and a few pantry spices for a flavorful side that works with any summer cookout or weeknight dinner.
Best Grilled Brussels Sprouts
When the weather warms up, grilling is one of the easiest ways to bring bright, smoky flavors to simple vegetables. Brussels sprouts are ideal for the grill: halved and seasoned, they develop crisp, charred edges while remaining soft and tender inside. The foil boat method keeps small pieces from falling through the grates and concentrates the juices so the sprouts caramelize beautifully.
What You Need (simple ingredients)
- Fresh Brussels sprouts (preferably firm and bright green)
- Olive oil
- Balsamic vinegar
- Garlic cloves (minced)
- Garlic powder
- Salt and ground black pepper
Optional: add onion powder, smoked paprika, dried oregano, or a pinch of mustard powder for extra depth.
#1 Tip: Use fresh Brussels sprouts
Fresh Brussels sprouts produce the best texture and flavor. Frozen sprouts can become soft and soggy when cooked. Select firm, compact sprouts with no yellowing leaves for optimal results.
More Tips on How to Grill Brussels Sprouts
- Wash them well: Trim the stem ends and remove any damaged outer leaves, then rinse to remove dirt.
- Dry thoroughly: Pat dry after washing so they crisp rather than steam on the grill.
- Preheat the grill: Aim for medium-high heat (about 400–450ºF) so the sprouts get nicely charred.
- Season generously: Balsamic, olive oil, and garlic make a reliable base—customize with your favorite spices.
- Cook until tender: The outside will crisp first; give the centers enough time to become fork-tender.
Add Brussels sprouts to your next grocery list and try this easy balsamic grilled version for a crowd-pleasing side. #brusselsforlife
FAQ
Do you need to soak Brussels sprouts before cooking?
No. There is no need to soak Brussels sprouts before grilling.
Why won’t my Brussels sprouts get crispy?
Make sure the grill is hot and the sprouts are dry. Cooking at medium-high heat and giving them enough time will produce a crisp exterior.
How do I reduce bitterness?
Trim the stem ends and remove any discolored leaves. Generous seasoning and caramelization from the grill or oven will also mellow bitterness.
Why use tin foil for Brussels sprouts on the grill?
The foil boat keeps small sprouts from slipping through the grates and holds the oil and balsamic so the sprouts can caramelize rather than burning. Fold up the edges to create a shallow tray and place it directly over the heat. If you prefer, a grill basket works just as well.
Serving idea
Finish with a drizzle of aged balsamic glaze and a sprinkle of freshly grated Parmesan cheese for a simple, elegant side. A squeeze of lemon or a handful of toasted almonds also complements the dish nicely.
TUTORIALS
How to Grill Your Favorite Proteins
- Grilled Chicken Breast
- Grilled Salmon
- Grilled Pork Chops
- Grilled Chicken Thighs
- Grilled Flank Steak
- Grilled Whole Chicken
- Grilled Pork Tenderloin
- Grilled Chicken Legs
- Grilled Shrimp
- Grilled Scallops
- Grilled Ribs
Oven directions
If you don’t have access to a grill, roast the sprouts in the oven: line a baking sheet with foil, toss the prepared sprouts with oil, balsamic, garlic and spices, and roast at 400ºF for 20–25 minutes, stirring once or twice, until caramelized and tender.
Storage
Store cooled grilled Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Discard any foil and transfer only the sprouts to the container. To reheat, microwave for 60–90 seconds or rewarm briefly on the stovetop in a skillet to restore crispness.
More Brussels sprout recipes
Brussels sprout recipes
- How to Roast Brussels Sprouts
- Roasted Brussels Sprouts with Parmesan
- Shaved Brussels Sprout Salad
- Bacon-Wrapped Brussels Sprouts
- Brussels Sprouts with Bacon
- Air Fryer Brussels Sprouts
Grilled Brussels Sprouts
This balsamic grilled Brussels sprouts recipe yields caramelized, crunchy sprouts with tender centers. Simple, flavorful, and perfect for grilling season.
By: Linley Hanson
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6
Ingredients
- 1.5 lbs. Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat the grill to about 450ºF. Create a shallow foil boat by folding up the edges of a large piece of foil and place it on a baking sheet for support.
- Wash the Brussels sprouts, pat them dry, trim the stem ends, and slice each sprout in half lengthwise.
- Place the halved sprouts in the foil boat. Add olive oil, balsamic vinegar, minced garlic, garlic powder, salt, and pepper. Toss with your hands or a spatula until evenly coated.
- Set the foil boat directly over direct heat and grill for 10 minutes. Toss the sprouts, then grill an additional 5–15 minutes depending on their size, until they are fork-tender and nicely caramelized.
- Remove from the grill, transfer to a serving dish, and enjoy. Finish with grated Parmesan or a drizzle of aged balsamic if desired.
Nutrition
Approximate per serving: Calories 98 kcal; Carbohydrates 12 g; Protein 4 g; Fat 5 g; Fiber 4 g; Sugar 4 g. Nutrition values are estimates and should be used as a guide.