Grilled Brussels sprouts come out perfectly cooked on the inside and slightly charred on the outside. Not to mention, this recipe is bursting with balsamic and spices.
Best Grilled Brussel Sprouts
There is nothing better than summer in Minneapolis! We have long winters that are delightful until you are going on 7 months in the frigid cold. We have a short spring and then BAM, it’s 80º and people are walking around in their swimsuits.
Grilling is something we’re extremely fond of at Fit Foodie Finds and when it comes to grilling veggies, we’re all in! Grilled Brussels sprouts have to be one of our favorite vegetables to grill because they come out crunchy on the outside and perfectly cooked on the inside.
This grilled brussel sprouts in foil recipe has been solid from the beginning and is one of our most popular grilling recipes on Fit Foodie Finds. Keep on reading to learn how to make perfectly cooked Brussels sprouts on the grill.
What you Need (simple ingredients)
- Fresh brussels sprouts
- Olive oil
- Balsamic vinegar
- Garlic cloves
- Garlic powder
- Salt and pepper
Optional add-ins: other spices that would be so delicious added to the mix include onion powder, dried mustard, smoked paprika, or oregano.
#1 Tip: Use FRESH Brussels Sprouts Only
We are not talking about frozen brussels sprouts, here. I know many people that hate brussel sprouts because they grew up on frozen brussel sprouts. If you’re into the frozen brussel sprouts thing, more power to you. However, those things are mushier than wet leaves on a crisp fall day after it’s rained. Do you feel me?
This recipe is meant to be used with plump, fresh brussels sprouts ONLY. I promise you the flavors and texture will be so much better. So tender on the inside.
More Tips on How to Grill Brussel Sprouts
- Wash Brussel sprouts: Make sure to wash your Brussel sprouts to remove any dirt or residue.
- Pat them dry: Pat your Brussel sprouts dry so that you remove any moisture. We do this so that they don’t get mushy while on the grill.
- Grill at medium-high heat: Grill Brussels sprouts at medium/high heat — around 400ºF – 450ºF. Also, it’s important that you have a hot grill, so make sure to preheat it!
- Season properly: We love cooking our Brussel sprouts with balsamic, olive oil, and garlic. Feel free to add your favorite spice combination to your Brussel sprouts.
- Cook thoroughly: Cook them longer than you think! The inside takes longer and the outer leaves will become nice and crispy.
Now, add brussels to the grocery list and give them a chance this week! #brusselsforlife
Do you need to soak brussel sprouts before cooking?
There is no need to soak brussel sprouts before grilling them.
Why won’t my brussel sprouts get crispy?
Make sure to cook your brussels sprouts at medium-high heat so that the outside gets nice and crispy and the inside gets soft and tender.
How do I get the bitterness out of Brussels sprouts?
Make sure to slice the ends off of your brussel sprouts and to season it generously with spices to remove the bitter flavor.
Why use tin foil for Brussels sprouts on the grill?
The tin foil boat is KEY in this recipe! It will keep your Brussels from falling through the grill grate, and allow them to crisp to perfection while cooking.
Simply fold over the edges of your piece of tin foil, essentially creating a lip on the 4 sides. This will keep your Brussels and the balsamic and olive oil safely inside the tin foil boat, and away from the grill flame.
Quick tip: feel free to use a grill basket instead of a tin foil boat if you have it!
Top your grilled brussels sprouts with a drizzle of aged balsamic and a sprinkle of parmesan cheese for one of the most perfect summer side dishes you’ve ever had.
Line a baking sheet with tin foil and then add the Brussels sprouts and spices. Drizzle on olive oil and toss. Roast at 400ºF for around 20-25 minutes. Check out our oven Brussels sprouts here.
The best way to store grilled Brussels sprouts is in an airtight container in the refrigerator. Make sure that you discard the tin foil and place only the Brussels sprouts in the container. I’ve also stored them in a gallon-size plastic bag, too!
To reheat: simply transfer Brussels onto a microwave-safe plate and microwave for 60-90 seconds. Alternatively, you can reheat on the stove-top.