My New Favorite Way to Make Brussels Sprouts
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There’s two things I know for sure: 1, I thought I hated brussels sprouts until I tried them as an adult and 2, my husband always appreciates when I cook them outdoors because of (shall we say) their unique aroma. I’m sad I didn’t give these little guys a try earlier in life, because unique fragrance or not boy was I missing out! Brussels sprouts have a wonderful taste and can really pick up the flavors around it. You haven’t lived until you’ve had brussels roasted with BACON, let me tell you. I love them all year long, but fall & winter is truly when they’re best and in season. We use our grill until our fingers freeze in late November, so here’s our favorite grilled brussels sprouts recipe that makes preparing them a breeze with no comments from the 5-year-old on ‘those stinky veggies’ because they’re prepared outside. It’s also Whole30 compliant, and since I cycle through the Whole30 diet every 4-months you can guess that this healthy recipe is in heavy rotation!
{truth be told, the aroma doesn’t bother me one bit but I’ve HEARD A RUMOR from guests that cooking them in the kitchen right below the guest room on Thanksgiving maybe wasn’t the best idea.} 😉
One of my favorite grilling tools is this grill basket. We use it for all our grilled veggies and shrimp, too. Saves so much time since you don’t have to add things one-by-one to skewers!
To make this even easier, purchase pre-shredded brussels sprouts in the packages in the produce section. If you go the old-school route and shred them yourself, it’s easy to do by cutting them in ribbons or using the shred section of a cheese grater.
Also, you can use garlic and/or a shallot. I love shallots with my brussels but don’t always have them on hand; go ahead and add them in if you love them too! It’s a very forgiving recipe.
Delicious Grilled Brussels Sprouts Recipe
Ingredients
- 1 clove garlic minced and/or 1 shallot, minced
- 2 Tbsp olive oil
- salt & pepper to taste
- 1 bag brussels sprouts shredded
- 1/2 onion chopped
- 1 tsp lemon juice
- optional: balsamic vinegar
Instructions
- Mix garlic, olive oil, and salt and pepper in a bowl.
- Add in shredded brussels sprouts and chopped onion. Mix until coated.
- Over medium heat, place ingredients in a grill basket. Stir every few minutes. Since cooking times and grill temps vary, we usually keep an eye on the brussels and once they're bright green with a little char they're done (usually 5-7 minutes on our grill).
- Just before you take them off the grill, stir in the lemon juice and give it a moment to soak up. This brightens the flavor.
- Take off the grill, and if desired, drizzle a tiny bit of balsamic vinegar to really add a flavorful punch.
I add a drizzle of balsamic at the end as a finishing touch. Here’s 20 recipes for fellow balsamic vinegar lovers.
If you truly want to take it over the top, add in some toasted walnuts. YOU WILL THANK ME LATER. 😉 That crunch with the texture of the brussels? heavenly!
