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Brussels Sprouts on the Big Green Egg

  • Author: Jon Solberg
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


  • 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


Set your 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.

  • Prep Time: 20
  • Cook Time: 20