I love Brussels sprouts. Rich in nutrients. Low in calories. They can be flavored so many wonderful ways — from sweet to heat and everything in between. The Big Green Egg is also a perfect cooker for Brussels sprouts. It gets up to temperature quickly and has no issue with holding steady. The charcoal adds a wonderful mild layer of smoke that’s really hard to beat. Brussels sprouts can be purchased in several ways: fresh and on the stalk, fresh and off the stalk, or frozen. All of these can be cooked on the Big Green Egg with no problem.

      Brussels sprouts, fresh and frozen.

To par-cook:

Before we jump into this, let’s talk par-cooking. Par-cooking is to partially cook your sprouts fresh off the stalk before tossing them on the Big Green Egg. You can do this step if you choose; it will bring another element of texture into the equation.  There are a few ways you can accomplish this step. You can place the sprouts in a microwave safe bowl with about an inch of water in it. Run the microwave on high for 2-3 minutes. Check to see if the sprouts have slightly softened by inserting the probe of your instant-read thermometer and feeling how it slides into the vegetable. It should go in with some resistance. You may also parboil them by bringing a saucepan of water to a boil. Add the sprouts for two minutes then drain and transfer to some clean paper towels to dry them off a bit.

Not to par-cook:

While par-cooking does add an additional layer of soft texture, I enjoy the heartier firmer texture of cooking them all the way on the Big Green Egg. Next time you do Brussels sprouts, I encourage you to try both ways and let me know what you discover.

     Brussels sprouts on the stalk.

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Brussels Sprouts on the Big Green Egg


  • Author: Jon Solberg
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1 lb. of Brussels sprouts with the ends trimmed and any yellowing leaves removed, rinsed and drained. If using frozen sprouts, these will be ready to go right out of the bag
  • 2 TBSP olive oil
  • 1 TBSP kosher salt
  • 1 TSP granulated garlic
  • Fresh ground black pepper to taste

Instructions

Set you Egg up for indirect cooking with your convEGGtor and get the temp up to 400°F.

Once your Egg is up to temperature, get your sprouts on board. I like to place mine in a cast iron skillet.  You can place them directly on the cooking grate as well.  There are so many wonderful ways to grill these tasty veggies. If your sprouts are still on the stalk, place it directly on the cooking grate.

Your sprouts will take about 20 minutes to cook, though a bit faster if you have par-cooked them. Oddly, the frozen sprouts take about the same time as the thawed. Check them every 4 or 5 minutes and give them a stir. For on-the-stalk sprouts, give them a ¼ turn at each check, or as needed until you’ve cooked the sprouts all the way around. Cook until they reach an internal temperature of 165°F. Once finished, get them off the Egg and serve.

Brussels Sprouts