Grilled Brussels Sprouts are poised to become your favorite summer side dish. Halved sprouts are seasoned with a savory spice blend, grilled until charred and tender, then finished with bright lemon zest and freshly grated Parmesan.
Ready in about 20 minutes, these sprouts work beautifully as an appetizer with a dipping sauce, tossed into a salad, or served alongside grilled mains.
Recipe sponsored by the California Farm Water Coalition.
Table of contents
- Ingredients
- Instructions
- How to serve the Brussels sprouts
- Frequently asked questions
- More Brussels sprouts recipes
Meet your new go-to vegetable for summer grilling: Brussels sprouts. Although they’re often associated with fall and winter, fresh Brussels sprouts are available year‑round in many regions. Grilling them over high heat creates a wonderfully crisp, caramelized exterior and a tender inside.
The technique is simple and effective: cut the sprouts in half, season them, and place them cut-side down on a very hot grill. The most important step is to leave them untouched for about 6 minutes so the cut surface develops a deep, flavorful char before flipping to finish cooking. A small pinch of dry mustard in the seasoning mix adds a subtle tang that amplifies the other spices. Once off the grill, toss the sprouts with lemon zest and freshly grated Parmesan for a bright, salty finish.
Serve the sprouts as an appetizer with a creamy or spicy dipping sauce, pile them onto a composed salad, or present them as a flavorful side at your next barbecue. They also work tossed with pasta and a little olive oil for an easy weeknight meal.
Ingredients
- For the grilled Brussels sprouts
- 1 pound fresh Brussels sprouts – choose sprouts that are similar in size for even cooking.
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder (also labeled ground or powdered mustard)
- 1 teaspoon grated lemon zest – zest a lemon just before serving for maximum brightness.
- 1 tablespoon freshly grated Parmesan cheese
- For the salad (optional)
- 2 romaine lettuce hearts, chopped
- ¼ cup fresh grated Parmesan
- ¼ cup sliced almonds (or pine nuts, pistachios)
- ½ avocado, diced
- ½ crisp apple, diced (Pink Lady, Honeycrisp, or Fuji)
- Lemon vinaigrette – a zesty dressing pairs especially well with the lemony sprouts.
Instructions
- Prepare the sprouts. Trim the stem end from each Brussels sprout, remove any loose outer leaves, and slice each sprout in half lengthwise. Place the halves in a large bowl.
- Season. Add the olive oil, kosher salt, black pepper, onion powder, garlic powder, and dry mustard to the bowl. Toss the sprouts until evenly coated.
- Preheat and oil the grill. Heat your grill to high. Lightly oil the grates to prevent sticking.
- Grill, cut side down. Arrange the sprouts, cut side down, directly on the hot grill. Close the lid and let them cook undisturbed for 6 minutes; this creates the desirable char.
- Flip and finish. After 6 minutes, flip the sprouts and grill for another 4–6 minutes until tender and nicely browned.
- Toss and serve. Transfer the cooked sprouts back to the bowl. Add the lemon zest and freshly grated Parmesan and toss gently. Serve immediately as an appetizer with a dipping sauce, as a side dish, or atop a salad.
How to serve the Brussels sprouts
As an appetizer: Serve warm with a dipping sauce for a crowd-pleasing starter. Try creamy tahini-based sauces, chimichurri, avocado ranch, or a smoky chipotle cashew sauce for different flavor profiles.
On a salad: Toss chopped romaine with lemon vinaigrette, then top with grilled Brussels sprouts, diced avocado, sliced almonds, diced apple, and a sprinkle of Parmesan for a hearty entrée salad.
As a side: These sprouts pair beautifully with grilled or smoked proteins. Serve them alongside grilled chicken, steak, tri-tip, brisket, or pork for a simple, flavorful plate.
Tossed with pasta: Stir the grilled sprouts into cooked angel hair or spaghetti with a drizzle of olive oil, lemon juice, and extra Parmesan for a quick pasta dinner.
Frequently asked questions
- Do you need to soak or blanch the sprouts before grilling? No. Grilling the halved sprouts directly produces the best texture and flavor and saves time.
- Should I cut the sprouts in half before grilling? Yes. Halving exposes the cut surface to the heat so it chars and sweetens while the interior cooks through.
- How do I avoid bitter-flavored sprouts? Cutting the sprouts and grilling until they develop a caramelized char helps reduce carbonation of bitter compounds. Proper seasoning also balances flavors.
- Do the sprouts need to go directly on the grill grate? For the best char, yes—place them directly on oiled grates. If you’re concerned about small pieces falling through, grill on nonstick foil; you’ll still get good color and easier cleanup.
- Can this recipe be made vegan? Absolutely. Skip the Parmesan and finish with flaky sea salt or a sprinkle of nutritional yeast for savory depth.
More Brussels sprouts recipes
Looking for other ways to enjoy Brussels sprouts? Try variations like maple-bacon roasted sprouts, a mushroom casserole, shaved sprouts salad with Dijon dressing, shredded Brussels sprouts side dishes, or roasted sprouts with apples and maple syrup. These preparations highlight the vegetable’s versatility—from sweet to savory and crisp to creamy.
Maple Bacon Brussels Sprouts
Brussel Sprout Casserole with Mushrooms
Brussels Sprout Salad with Dijon Dressing
Shredded Brussel Sprouts
Roasted Brussels Sprouts with Maple Syrup
Stuffed Acorn Squash with Cranberries & Brussels Sprouts
Recipe summary
Servings: 4 | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
Simple nutrition highlights (per serving)
- Calories: ~124 kcal
- Carbohydrates: ~12 g
- Protein: ~5 g
- Fat: ~8 g
- Fiber: ~5 g
- Vitamin C: high (approximately 97 mg)
Grilling transforms Brussels sprouts into a crisp, caramelized, and irresistibly flavorful side. With minimal prep and simple pantry spices, this Grilled Brussels Sprouts recipe is an easy, healthy option for summer cookouts and weeknight dinners alike.