Grilled Brussels Sprouts
User Reviews
5
Grilled Brussels Sprouts
Description
This recipe prepares Brussels sprouts by trimming and halving them, then seasoning with olive oil, kosher salt, black pepper, onion powder, garlic powder, and dry mustard powder. Grilled over high heat on oiled grates, the sprouts cook cut side down for six minutes without disturbance to develop a seared surface. They are flipped and grilled an additional 4 to 6 minutes until tender with a bit of char.
After grilling, the sprouts are returned to the seasoned bowl and tossed with grated lemon zest and freshly shredded Parmesan cheese, adding a bright citrus note and savory richness that complements the smoky grilled flavor.
The sprouts are versatile: they can be served hot as a side, with dipping sauces as appetizers, or added atop fresh salads with romaine, sliced almonds, avocado, apple, Parmesan, and a lemon vinaigrette dressing for a textured and flavorful salad option. Suggested dips include Harissa Tahini, Chimichurri, Vegan Avocado Ranch, or Creamy Cashew Chipotle Sauce. Omitting Parmesan makes the dish vegan, with flaky sea salt added at the end for finishing.
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder dry
- 1 teaspoon lemon zest, grated
- 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
- Use prepared dipping sauces such as Harissa Tahini or Chimichurri for serving as appetizers alongside the grilled sprouts.
- For a salad, toss chopped romaine in lemon vinaigrette then top with parmesan, almonds, diced avocado, apple, and grilled sprouts.
- Omit Parmesan cheese for a vegan version and finish with flaky sea salt for flavor.
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
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