Forget everything you thought you knew about Brussels sprouts! This grilled version transforms these tiny cabbage-like vegetables from bland and boring to a mouthwatering side dish that's crispy, caramelized, and bursting with flavor. In just 25 minutes, you'll create a restaurant-quality dish that will have your family and friends wondering how you became a grilling master overnight.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, zested and juiced
Instructions
- Prepare your Brussels sprouts by washing them thoroughly under cool running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring even cooking and maximum caramelization.
- Pat the halved Brussels sprouts completely dry using clean paper towels. Excess moisture will prevent proper browning and charring on the grill.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Preheat your grill to medium-high heat, around 400-450°F. Clean and oil the grill grates to prevent sticking.
- Arrange the Brussels sprouts cut-side down on the grill grates. Close the grill lid and cook for 5-7 minutes without moving them, allowing a nice char and caramelization to develop.
- Using tongs, flip the Brussels sprouts and continue grilling for an additional 5-8 minutes until they are tender and have developed a deep golden-brown color with crispy edges.
- Remove the grilled Brussels sprouts from the heat and transfer to a serving platter. Immediately zest the lemon over the hot sprouts and squeeze fresh lemon juice for brightness.
- Serve hot, garnishing with additional fresh cracked pepper if desired. Enjoy as a delicious side dish that highlights the natural flavors of the Brussels sprouts.
Tips
- Moisture is the Enemy: Always thoroughly dry your Brussels sprouts before grilling. Excess water prevents that coveted crispy char and prevents proper caramelization.
- Cut-Side Down is Key: Start grilling with the cut side facing the grates to maximize surface browning and develop deep, rich flavors.
- Don't Overcrowd: Leave some space between sprouts on the grill to ensure even cooking and proper air circulation.
- Temperature Matters: Maintain a medium-high grill temperature (400-450°F) for the best results.
- Fresh Lemon Finish: The zest and juice added at the end brighten the entire dish and cut through the sprouts' natural earthiness.
- Experiment with Seasonings: While salt and pepper are classic, try adding garlic powder, smoked paprika, or red pepper flakes for extra excitement.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg