These are the best grilled Brussels sprouts! Learn how to cook Brussels sprouts that are perfectly golden and crisp with loads of flavor. Turn these into an easy veggie side tossed in a combination of zesty lemon, parmesan, and fresh herbs.
If using wooden skewers, soak for at least one hour before starting the recipe.
Trim Brussels sprouts by trimming off woody ends and discarding blemished leaves.
Heat grill to medium (about 350ºF).
Meanwhile, place Brussels sprouts in a large microwave-safe bowl and microwave on high power for 3 minutes.
Add olive oil, salt, garlic powder, pepper, onion powder, and smoked paprika. Stir to coat Brussels sprouts with seasonings. Save the bowl because you’ll use it again!
Skewer 4 to 5 Brussels sprouts on each skewer, leaving at least ½ -inch space between each one.
Place on the grill, cover, and cook for 5 minutes. Flip skewers over and cook with the grill cover closed for another 3 to 5 minutes or until tender.
While Brussels sprouts are cooking, mix together the lemon juice, Parmesan cheese, and parsley in the reserved bowl.
Carefully remove sprouts from skewers and place in the bowl with lemon juice mixture; toss to combine. Serve immediately.
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Notes
Store leftover cooked Brussels sprouts in an airtight container in the fridge. They’ll keep fresh for up to 3 to 4 days, and you can reheat them in the oven or microwave. You can also eat these leftover Brussels sprouts cold.
If desired, change up the recipe by using different seasonings and/or vinaigrette (see the post for ideas).