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Grilled Brussels Sprouts

Now that we are well into Spring it’s time to cook up some grilled vegetables, and there is nothing better tasting than Grilled Brussels Sprouts! This simple recipe will have you grilling veggies all the time! After all, there is nothing like the taste of food hot off the grill! 

Veggies like these Brussels sprouts are quick and easy to make, which is great for a weeknight or weekend meal. Don’t just keep these vegetables for your holiday table. 

How do Brussels Sprouts grow?

Brussels sprouts grow like a small palm tree, to a height of 2-3 feet. The tops are very leafy, and the stem or stock of the plant is where the sprouts grow. It’s actually a very cool looking plant. 

Brussels sprouts can be grown just about anywhere but do best in a cooler moist environment. The Pacific Northwest is the ideal location to grow them. They germinate usually in about 1-2 weeks and if starting the seedlings indoors can be planted outside in about 4 weeks. You do not want to plant them outside until a few weeks after the last frost.

How do I prepare BrusselS sprouts?

Like many vegetables, there are a variety of ways to cook or prepare Brussels sprouts. They can be boiled, fried, you can roast them in the oven, or the way I like them, grilled!

Growing up I never liked Brussels sprouts, but I think that way back then, it was the way they were prepared. Boiling Brussels sprouts until they are soft and mushing didn’t make many fans. Being a foodie I don’t think that is any way to treat this tasty but underrated vegetable!

Preheat grill as you will want to cook the sprouts on a hot grill. Cook the bacon to crispy first then set it aside so that it is ready to go once the sprouts are off the grill. I started with fresh Brussel sprouts; if they are out of season you could use frozen ones.

The first thing you need to do is clean and trim the sprouts. Trim the cut stocky ends back as they can be hard and chewy and will not cook properly.  Take a few minutes and peel off any withered or damaged leaves.

Next, with a small paring knife score the bottom of each sprout with one slice. This will allow the sprouts to expand while they cook without coming apart.

How long to Blanch Brussels sprouts?

Time to blanch the sprouts; add the prepared sprouts to a pot of salted boiling water. Allow them to cook until they are bright green and just soft but not fully cooked. Between 5-7 minutes, and make sure that you drain them well afterward.

Place the blanched brussels sprouts in a large bowl. Add the olive oil, salt and pepper, garlic, and dried mustard. Some people like Brussels sprouts with balsamic vinegar; I elected to not add it to my recipe, but feel free to incorporate it into yours if you like. Toss the Brussels sprouts so they are coated well, now it’s time to put the sprouts on the grill! 

There are a variety of ways to grill the sprouts. You can use a wire grate or basket, place them right on the grill, or, as I did, use a BBQ wok. I like the wok for a couple of reasons. First, it holds everything together and I can toss them all at once. If you choose to use a wire grate or place them directly on the grill you will be turning all the sprouts 3 – 4 times. 

The key to successfully grilling your sprouts is patience. You want to make sure that all sides of the sprouts are nicely grilled. You are looking for that dark golden brown color, with some blackened charing. This is how you impart that wonderful grilled flavor to the Brussels sprouts. 

You should check them with a fork to make sure that they are done. Because you only par-cooked them in the boiling water you need to make sure they are fully cooked and are nice and tender but not mushy. Not that there is anything wrong with raw brussels sprouts. But serving them up partially cooked is a no-no!

The finishing touches

Once they are done add the crumbled crispy bacon and the lemon zest and serve them immediately. They are fabulous hot off the grill and would pair perfectly with a great grilled steak! 

WHERE DO BRUSSELS SPROUTS ORIGINATE FROM?

This vegetable that is native to the Mediterranean along with other cabbage varieties first appeared in Northern Europe in the 5th century and was later cultivated in the 13th century near Brussels, Belgium. So now you know that the name actually came from Brussels.

A lot of people misspell this vegetable but it needs to be capitalized to be proper and have the added ‘s’ on the end of Brussels to be correct.