Grilled Brussels Sprouts

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This Grilled Brussels sprouts recipe goes great with all your fav grilled mains! Just grab some skewers, fire up the grill, and toss on some sprouts this Summer!

Prep Time10

Cook Time10

Total Time20

Course: Side, Side Dish

Cuisine: American

Diet: Diabetic, Low Calorie

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 pound Brussels sprouts trimmed
1 tablespoon olive oil
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Instructions

Place the Brussels sprouts in a large microwave-safe mixing bowl. Microwave on high for 3 minutes.
Add the olive oil, oregano, garlic powder, salt, and pepper on top of the Brussels sprouts. Toss well to combine and let the Brussels sprouts cool enough to handle.
Preheat the grill or grill pan to medium heat and oil the grates or pan.
Thread the Brussels sprouts on 4–8 skewers, depending on their size, leaving about ½-inch in between each sprout.
Place the skewers onto the grill, cover, and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.

Notes

My Top Tip: Dry the sprouts with a salad spinner. Brussels sprouts have lots of layers where moisture can hide. I like to use a salad spinner to get them really dry. It helps them get nice and crisp on the grill.

Storage: Store the grilled Brussels sprouts in an airtight container in the fridge for up to 5 days. To reheat, you can put the skewers back on the grill. Or, remove the sprouts from the skewers and reheat them in the microwave, or in a pan with a very little bit of water. (The steam helps them warm quicker.)

Freezing: Let the Brussels sprouts cool completely, then remove them from the skewers. Place the sprouts in a freezer-safe bag or container and freeze for up to 6 months. Thaw in the fridge overnight and reheat them in the microwave, or in a pan with a very little bit of water. (The steam helps them warm quicker.)

Nutrition

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