I know, I know, some of you have an immediate aversion to Brussels sprouts. But trust me, they’re so much sexier than they used to be! With my recipe for how to cook Brussels sprouts on the grill, you’ll be won over by the smoky flavor and caramelized edges. Then with a homemade finish of balsamic glaze, you’re in for a perfect salty, sweet, tangy, creamy, crunchy bite.
Plus, Brussels sprouts on a stick are just plain fun!
If cooking outside to grill Brussels sprouts isn’t in the cards for you (here in Florida we have our daily afternoon thunder storms), you can also cook them on a grill pan or a cast iron. Cast iron cooking is a favorite of mine; some of my favorite recipes I’ve shared on the site include my Tipsy Bourbon Peach Crisp, Pork Tenderloin with Apple Kale Chutney, Grilled Mussels in a White Wine and Bacon Herb Sauce, and more. Just type “cast iron” into the blog and you’ll find tons of ideas!
For those who have been following my blog for some time, you’ll know that my goal is to make sure I have healthy alternatives to my recipes, or to find a nutritious workaround while still keeping the meal delicious! The same goes for my Brussels sprouts on the grill. If you’re following the Paleo diet, simply remove the goat cheese crumbles at the end of the recipe to stay on track.
I also love to make my own balsamic glaze—a long simmer intensifies its sweet and tangy flavors of balsamic. Not only is it easy and cheaper than buying it at the store, but it keeps it Paleo, too! It’s also amazing over smoked meats and salads.
Enjoy these grilled Brussels sprouts on the skewer; they’ll become your go-to in no time!
Love brussel sprouts? Try them on the grill to add smoke and crispiness from the grill! This recipe shows you how to put Brussel Sprouts on skewers that get grilled and finished with balsamic glaze and goat cheese. This recipe originally appeared in GrillGirl magazine available now on newstands!
- 1 lb. Brussels sprouts
- 2 tsp. sea salt, or to taste
- 12 tsp. fresh ground pepper
- 2 tbsp. balsamic glaze (Balsamic glaze is considered Paleo if homemade, not store bought. Try Robyn’s balsamic glaze recipe below for a healthy and less expensive alternative to store-bought glaze)
- 1 container (about 3.5 oz) of crumbled goat cheese (Leave the crumbles off to keep it Paleo)
- 2 cups balsamic vinegar
- 1 tbsp honey
- Bring a pot of water to boil and add the Brussels sprouts, letting them boil for about 5 minutes. Be careful to not overcook them.
- While the water boils, prepare an ice bath by adding ice to a large bowl of cold water.
- Remove the sprouts from the boiling water and add them to ice water to stop them from cooking.
- Skewer the sprouts using bamboo skewers.
- Heat a grill to medium-high direct heat, about 400 degrees.
- Grill the Brussels sprouts until nice char marks have formed and the edges have caramelized.
- Remove the sprouts from the grill and finish them with a drizzle of balsamic glaze.
In a small saucepan, bring the balsamic vinegar and honey to a boil over high heat, stirring occasionally. Then reduce to a simmer and let cook for about 30 to 45 minutes until the vinegar has reduced and easily coats the back of a spoon.
PRO TIP: Remember, always prep your grill grates to avoid sticking with high-heat oils. Avocado oil is a great choice.
Looking for more veggies on the grill? Check out these recipes!