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Grilled Brussels Sprouts

During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed
  • 1 medium sweet red pepper
  • 1 medium onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon olive oil


  • In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half.
  • Cut red pepper and onion into 1-1/2-in. pieces. On 4 metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.
Nutrition Facts
1 skewer: 84 calories, 4g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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  • gremaux
    Sep 3, 2020

    No comment left

  • JMartinelli13
    May 26, 2019

    Very easy and absolutely delicious! I used red and yellow bell pepper and purple onions. Cherry or grape tomatoes would be great too.

  • Wintere
    Jun 4, 2018

    Loved the idea of skewing the Brussels Sprouts for grilling! We live in Washington state and have a limited time we can grill outside, so I adapted this for inside. I followed the prep as directed, then placed the veggie skewers on a lined baking sheet w/sprayed wire rack on it. Brushed w/EVOO, S&P, and broiled 5-6 min each side. I have made these several times and added pineapple chunks and cherry tomatoes, changing the bell pepper to a yellow or orange one for more color. Even my husband (who hates brussels sprouts) loved these! Thank you for sharing.