Grilled Brussels Sprouts might be one of my favorite new summer side dishes!
“Time, why you punish me? Like a wave bashing into the shore, you wash away my dreams.” So we have a new radio station here in my area. We were sitting at Thursday night trivia recently when one of our friends told us about it…and both my wife and I are addicted to it now! The station’s name is Rewind, and they play a constant stream of classics from the 80’s and 90’s. I’m talking Sting, Aerosmith, old-school Dave Matthews, Hootie & the Blowfish. Talk about a blast from the past!
I actually look forward to hopping in the car and turning the radio on now. For some odd reason, this station initially tried to re-launch as a 24-7 Christmas music station. I mean I enjoy Old King Wenceslas as much as the next guy…but not in the middle of July. That experiment lasted about 2 weeks before they decided to go with 80’s and 90’s. I support the switch.
As you guys know, I’ve spent many evenings this summer out on the back deck by the grill. I swear I cook more outside than inside during these summer months! Sometimes we’ll grill up something fancy like this Bacon & Jalapeno Stuffed Grilled Pork Tenderloin. But most nights we just keep it simple. Grilled zucchini brushed with olive oil and a pinch of Italian seasoning is one of our favorites…plus, it helps us get through all of the zucchini in our garden. That stuff grows like wildfire! This recipe for Grilled Brussels Sprouts falls right into the same ‘easy’ category.
Grilled Brussels Sprouts
I’ve become a big fan of Brussels lately, so I wanted to give them a shot on the grill. Similar to these Cilantro-Lime Grilled Sweet Potatoes, I parboiled the sprouts for a couple of minutes to kickstart the cooking process. Then I skewered those bad boys up and finished them off on the grill. And guess what? Grilled Brussels sprouts are delicious! The outer leaves get crispy and almost burnt while the insides turn nice and soft. I opted for a simple combination of spices to enhance the flavor, too. I’m pretty sure I could have eaten the whole bowl by itself for dinner!
I foresee many more summer nights with the radio pumping out classic 80’s and 90’s tunes while I’m grilling up some delicious Brussels sprouts for dinner. Yes, that’s right. I just used delicious, Brussels sprouts and 80’s tunes in the same sentence. #Trust.
Have you ever grilled Brussels sprouts? And more importantly, what’s your favorite 80’s song? (You know…that song that you turn up and sing along with when no one else is in the car.)
Did you make these Grilled Brussels Sprouts at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy grilling!
Looking for more tasty side dishes on the grill? Check out these other favorites, too:
Grilled Brussels Sprouts
- 16 oz. Brussels sprouts
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- 3-4 cloves garlic minced
- 1 tsp kosher salt
- ½ tsp crushed red pepper flakes
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- Soak 6 wooden skewers in water for at least 30 minutes.
- Place a medium pot of water over high heat and bring to a boil.
- Preheat grill to medium-high heat.
- Trim the stems off the Brussels sprouts and slice each in half lengthwise.
- Boil the halved Brussels sprouts for 3 minutes. Using a slotted spoon, transfer Brussels sprouts into a large bowl. (Tip: Make sure to drain as much water from the sprouts as possible before transferring them into the bowl.)
- Add remaining ingredients (olive oil, lemon juice, garlic, salt, red pepper flakes, thyme, rosemary and pepper). Toss until sprouts are well-coated. (Tip: Do not rinse this bowl; set aside for later.)
- Skewer sprouts onto wooden skewers.
- Place sprouts on grill and grill for 7-10 minutes, flipping once after about 3-4 minutes.
- Remove sprouts from skewers and place them back in the mixing bowl. Toss to coat with any remaining oil and seasonings.