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GET IT NOWMy Grilled Brussels Sprouts Recipe Doesn’t Need Precooking
My grilled Brussels sprouts started with a question: could I skip the extra precooking that so many recipes call for? I tried to see if keeping the Brussels sprouts on the grill for long enough would work, but they burned too easily. That’s when I remembered the approach I use for grilled potatoes: a foil packet first to soften, then directly on the grates for char. Here’s why this is my favorite way to grill sprouts now:
- Tender centers with browned edges – You get a little char outside and a soft middle. I love that contrast with the nutty flavor of the sprouts.
- All the cooking happens on the grill – No need to boil or microwave the sprouts inside! My method softens them in a foil packet on the grill instead. I love that I can cook other grilled dishes at the same time, like my grilled chicken quarters or bison burgers.
- Faster than most grilling methods – The other grilled Brussels sprouts recipes I’ve seen require precooking first to get them tender enough, sometimes with extra time to thread them on skewers. And even those that do use the grill rely on indirect heat, which takes a really long time. My foil packet goes over direct heat, so it’s fast but doesn’t burn them.
- Quick tangy, savory marinade – Balsamic vinegar, Dijon, and garlic add a mix of sweet, tangy, and umami flavors to the earthy sprouts. And they only have to sit in the marinade while the grill preheats, so you don’t actually have to wait to throw the Brussels sprouts on the grill!
I really enjoyed testing this grilled Brussels sprouts recipe this summer, but now that it’s fall, I love them even more for this transitional season. Fire up the grill and make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my grilled Brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – I recommend fresh sprouts for this method. Here’s what to look for:
- What to buy: Look for firm, green sprouts with tightly packed leaves. Skip ones with lots of yellowing or wilted outer leaves. Any size works if you adjust the cook time.
- How to prep: Wash the sprouts and dry them very well, This is important, because a wet exterior will dilute the marinade! Trim the stem, remove damaged outer leaves, and cut the sprouts in half lengthwise. Keep enough of the base intact to hold the leaves together.
- Frozen sprouts: They’ll be softer and less crispy than fresh, but you can use the same method if you thaw them first. I’d check for tenderness earlier during the foil stage, because they’ll soften faster. You can also make my roasted frozen Brussels sprouts instead.
- Olive Oil – Helps the marinade coat the sprouts and encourages browning during the grill finish. Avocado oil works too.
- Balsamic Vinegar – Adds tang and a little natural sweetness. You can also use lemon juice, but the result will be more tangy.
- Dijon Mustard – Gives the marinade a savory bite and helps the oil and vinegar blend together. You can also use yellow mustard, but I prefer milder Dijon here.
- Garlic Powder, Sea Salt & Black Pepper – I use garlic powder instead of fresh garlic, so it doesn’t burn when you place the Brussels sprouts on the grill grates at the end.
How To Grill Brussels Sprouts
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whisk the marinade. In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, sea salt, and black pepper.
- Marinate the sprouts. Add the Brussels sprouts and toss to coat, turning them so the marinade seeps into the cut sides. Let them marinate while you preheat the grill (and your grill basket if you’ll use one — see below!) over medium-high heat.
- Make the foil packet. Spread the sprouts in a single layer on a large piece of foil, about double the size of the space they take up. Fold the foil over and seal the edges to trap the steam.
- Grill Brussels sprouts in foil. Place the packet on the grill over direct heat, cover with the lid, and cook until the sprouts start to become tender. I check by gently poking a fork through the foil into a sprout — it should go in with a little resistance.
- Finish without the foil. Carefully open the packet away from your face. Use tongs to transfer the sprouts onto the grates or into a grill basket. (Leave the oil and liquid in the foil to avoid flare-ups.) Continue cooking the grilled Brussels sprouts, tossing halfway through, until browned with grill marks on both sides.
Maya’s Recipe Tips
- You can line the foil with parchment paper if you don’t want foil touching your food. Make sure it’s fully sealed inside the foil so it doesn’t catch fire. When I tested this, I cut it smaller than the foil to make sure there was no paper sticking out.
- Choose sprouts similar in size, so they cook at the same rate. If some are much larger than the rest, I cut the big ones into quarters.
- Try not to crowd the sprouts in the foil or in the grill basket. Giving them space helps them cook evenly and also gets them crispy in the last step. If you double the recipe, I recommend making separate packets and finishing in batches if needed.
- A baking sheet is helpful for bringing the foil packet outside. That way the sprouts don’t all fall to one side of the packet. Double check that they are evenly spread out inside when you place the packet on the grill.
- A grill basket is not required, but helpful, especially for small sprouts. I have and recommend this grill basket. It’s roomy, prevents small pieces from falling through the grates, and makes it easier to toss the grilled Brussels sprouts instead of flipping them one by one.
- Don’t forget to preheat your grill basket, if you’ll use one. If it’s cold, it’ll delay browning and can even cause the sprouts to stick.
- Your grill and the size of the sprouts affect how quickly they cook. I start checking smaller pieces sooner, so the foil stage doesn’t leave them too soft.
- Watch for hot spots. A little char is good, but the balsamic marinade can scorch if the heat is too intense. The grilled sprouts are already tender by the time they go directly on the grates, so flip or remove them as soon as they are dark enough.
- Serve them right away and don’t cover. Trapping steam under a lid makes the sprouts get soft pretty quickly.
- Rainy day? Finish them in a grill pan. Bake the sealed foil packet in a 400 degree F oven until the sprouts just begin to become fork-tender. Then, transfer them with tongs to a lightly oiled grill pan (I use and recommend this grill pan for beautiful browning) and finish on the stove over medium-high heat to get grill marks. It usually takes me 3-5 minutes at the end, tossing halfway through.
Grilled Brussels Sprouts (No Boiling Or Skewers)
My quick grilled Brussels sprouts have charred grill marks, tender centers, and a tangy balsamic-Dijon marinade. No precooking or skewers!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper. Add the brussels sprouts and toss to coat.
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Let the sprouts marinate while you preheat the grill over medium-high heat for 10 minutes.
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Arrange the brussels sprouts on a large piece of foil, about double the size needed to spread them in a single layer. Fold the foil over and seal the edges to form a packet.
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Place the foil packet on the grill. Close the lid and cook for 10-15 minutes, until the sprouts are starting to get tender. (I test by poking a fork gently through the foil into a sprout inside.)
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Dump the grilled brussels sprouts directly onto the grates (this works if they are larger) or into a grill basket (easier to avoid falling through). Grill for 3-5 minutes, tossing halfway through until browned and crispy.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips to help your grilled Brussels sprouts cook evenly with browned edges and make this recipe easier to cook.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing them, because they turn softer after thawing.
- Meal prep: Trim and halve the sprouts up to 1-2 days ahead, and keep in the fridge. You can mix the marinade ahead too, but keep it separate until you’re ready to start.
- Reheat: I like to use either a hot skillet or my air fryer to reheat, which restores some of the crispness. The microwave makes them very soft.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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Grilled Brussels Sprouts
Flavor Variations
You can keep the same foil-to-grill method and change up the flavor or even texture. Here are some ways I like to change it up:
- Extra Crispy – These grilled Brussels sprouts have a unique flavor from the Dijon and balsamic, but these ingredients do reduce crispiness a bit. If you want them super crispy, skip these extras and just use the olive oil with spices.
- Parmesan – Sprinkle 2 tablespoons of finely grated Parmesan cheese over the hot sprouts after grilling for a salty, nutty finish. I add it at the end so the cheese doesn’t burn on the grill.
- Herby – Fresh herbs burn too easily on the grill, but I’ve had good results with dried herbs. Try adding a teaspoon of my Italian seasoning to the grilled Brussels sprout marinade.
- Spicy – You can add a pinch of crushed red pepper flakes to the marinade, but I prefer to sprinkle them on at the end, so I can adjust the heat to taste.
- Sauces – Drizzle with balsamic glaze, basil pesto, or even tahini sauce when serving. Sauces can also help toppings stick, so you can sprinkle finely chopped nuts, pomegranate arils, or shredded cheese on top.
What To Serve With Grilled Brussels Sprouts
When I’m making Brussels sprouts on the grill, I like to build the rest of dinner around a grilled main and something fresh. Try them with:
- Steak Or Pork – The tangy marinade balances the richness of grilled steak or grilled pork chops. Keep a separate area of the grill at medium-high heat for the sprouts if your steak needs a hotter sear.
- Chicken Or Fish – My grilled chicken breast, grilled chicken thighs, or grilled salmon have simple seasonings that let the balsamic-Dijon flavor of the grilled Brussels sprouts stand out. You can also double or triple the sprout marinade and use it (in a separate bowl) for these proteins!
- Salads – Try my cucumber onion salad for something crisp and refreshing, or broccoli cranberry salad or white bean salad if you want a hearty option.
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