Grilled Brussels Sprouts
User Reviews
5.0
Grilled Brussels Sprouts
Grilled Brussels Sprouts are guaranteed to become your new favorite summer side dish or appetizer! They're easy to make in just 20 minutes and delicious served with a dipping sauce or on top of a salad!
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon grated lemon zest
- 1 tablespoon Parmesan Cheese fresh shredded
Instructions
- Preheat a grill over high heat and oil the grill grates.
- Cut off the stem end of the brussels sprouts and slice them in half lengthwise.
- Remove any loose outer leaves from the sprouts and add them to a large bowl.
- Add the olive oil, salt, pepper, onion powder, garlic powder and dry mustard powder, toss the sprouts to coat in the seasoning.
- Place the sprouts, cut side down, on a hot grill for 6 minutes. Do not touch the sprouts during this cooking time.
- After 6 minutes, flip the sprouts and continue cooking for an additional 4-6 minutes.
- Remove the sprouts from the grill and place them back in the bowl that you seasoned them in at the beginning of the recipe.
- Add the lemon zest and parmesan cheese, toss to coat.
- Serve immediately as a side dish, with a dipping sauce as an appetizer, or on top of a salad. (Dipping sauce recommendations and salad recipe instructions below.)
Notes
- 2 romaine hearts (chopped)
- ¼ cup parmesan cheese (freshly grated)
- ¼ cup sliced almonds
- ½ avocado (diced)
- ½ red apple (diced)
- ⅓ cup
- lemon vinaigrette dressing
To serve the brussels sprouts on a salad, you'll need:
2 romaine hearts (chopped) ¼ cup parmesan cheese (freshly grated) ¼ cup sliced almonds ½ avocado (diced) ½ red apple (diced) ⅓ cup lemon vinaigrette dressing
- 2 romaine hearts (chopped)
- ¼ cup parmesan cheese (freshly grated)
- ¼ cup sliced almonds
- ½ avocado (diced)
- ½ red apple (diced)
- ⅓ cup lemon vinaigrette dressing
How to prepare the salad:
Chop the romaine hearts and add them to a large mixing bowl. Toss the chopped romaine with the lemon vinaigrette dressing. Top with the parmesan cheese, almonds, diced avocado, diced apples and grilled brussels sprouts.
- Chop the romaine hearts and add them to a large mixing bowl.
- Toss the chopped romaine with the lemon vinaigrette dressing.
- Top with the parmesan cheese, almonds, diced avocado, diced apples and grilled brussels sprouts.
If serving the sprouts as an appetizer, I recommend the following dipping sauces:
Harissa Tahini Sauce Chimichurri Sauce Vegan Avocado Ranch Dip Creamy Cashew Chipotle Sauce
- Harissa Tahini Sauce
- Chimichurri Sauce
- Vegan Avocado Ranch Dip
- Creamy Cashew Chipotle Sauce
- This recipe can be made vegan by omitting the parmesan cheese. Replace the parmesan with a sprinkling of flaky sea salt at the end to give the dish that delicious salty finish!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 631mg | 26% |
| Potassium | 467mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 868mg | 17% |
| Vitamin C | 97mg | 108% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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