Easy Grilled Brussels Sprouts – Rachel Cooks®

Healthy grilled Brussels sprouts are an easy vegetable side dish absolutely packed with layers of flavor. These garlicky Brussels sprouts are grilled until golden and crisp, then tossed in a mouthwatering lemon and herb dressing with parmesan.

Recipe Overview

Why you’ll love it: Grilling is the best way to cook Brussels sprouts that are tender, flavorful, and a little bit crispy. A light dressing of lemon and parmesan kicks this healthy side dish up a notch.
How long it takes: about 20 minutes from prep to finish.
Equipment you’ll need: grill-safe skewers and a microwave-safe bowl.
Servings: 4

Close up of grilled Brussels sprouts tossed in lemon juice and grated parmesan.

The Best Grilled Brussels Sprouts

I know, I know. A lot of people would never put “the best” and “Brussels sprouts” together in a sentence. And for a long time, who could blame them? Who else is scarred by memories of bland, boiled Brussels sprouts from their childhood?

Today, I can confidently say that we’re making the best Brussels sprouts. Grilled Brussels are golden, crispy, and melt-in-your-mouth. These get tossed in a flavorful seasoning blend, grilled on skewers, and then dressed in a delectable combination of zingy lemon juice, grated parmesan, and fresh parsley. 

Grilled Brussels sprouts make an irresistible vegetable side dish or even a healthy appetizer. Trust me, you need to give these a try!

Close up of assorted grilled Brussels sprouts skewers.

Why You’ll Love This Recipe

One major revelation from adulthood: Brussels sprouts are DELICIOUS… when they’re prepared properly. Grilling is the best way to cook Brussels sprouts, IMO. Here’s why you’ll love it, too:

  • Nutritious. Brussels sprouts are little cruciferous powerhouses. They’re packed with healthy minerals, vitamin C, and nutrients, which makes them one of the healthiest veggie sides.
  • Fast and easy. Between prepping and grilling, this whole Brussels sprouts recipe takes about 20 minutes from start to finish. It’s perfect for summer weeknights.
  • Full of flavor. I toss these Brussels sprouts in garlicky seasoning before grilling and then follow that up with a mouthwatering lemon dressing with parmesan afterward. So good!
The ingredients for grilled Brussels sprouts.

Recipe Ingredients

You don’t need a lot to make irresistibly seasoned Brussels sprouts on the grill. Below you’ll find a short overview of the ingredients, with the full details available in the recipe card.

  • Brussels Sprouts: You’ll need about 1 pound of Brussels sprouts to make 4 servings. Try to get fresh Brussels sprouts that are close in size so that they’ll cook evenly.
  • Olive Oil: Tossing in extra virgin olive oil helps the seasoning stick, and also crisps up the outside of the sprouts as they grill.
  • Seasoning: Before grilling, I toss these Brussels sprouts in a flavorful seasoning blend of garlic and onion powder, smoked paprika, along with salt and pepper.
  • Lemon Juice: Use freshly squeezed lemon juice and not the bottled kind.
  • Parmesan Cheese: You can’t beat the flavor of freshly grated parmesan. 
  • Parsley: Fresh chopped parsley brings another layer of flavor to these grilled Brussels sprouts. In a pinch, you can substitute 1 teaspoon of dried parsley instead.

How to Grill Brussels Sprouts

Grilling Brussels sprouts on a gas grill couldn’t be easier. It takes minutes for these savory sprouts to become golden and crispy. Before you start, however, you’ll need to trim and pre-cook them first. Here’s how to prepare Brussels sprouts for the grill:

  • Trim and microwave the sprouts. First, while your grill preheats, trim the woody ends off your sprouts and peel away any damaged leaves. After, heat the Brussels sprouts in the microwave for 3 minutes to soften them up a bit.
  • Season the sprouts. Add the seasonings to the bowl with your sprouts, along with a drizzle of olive oil, and toss to coat.
  • Assemble the skewers. Next, gather your skewers. Poke 4-5 Brussels sprouts onto each one (or however many will fit). Remember to leave some space between the sprouts so that the hot air can circulate while they’re on the grill.
Close up of seasoned Brussels sprouts skewers on a grill.
  • Grill. When your grill is nice and hot, cook the skewered Brussels sprouts, covered, for about 5 minutes per side until they’re crispy and tender.
  • Add lemon and parmesan. Once your sprouts are grilled, gently take them off the skewers, then toss them in a mixture of lemon juice, grated parmesan, and fresh parsley. You can use the same bowl you used to season the Brussels sprouts earlier. Get them nice and thoroughly coated, and your grilled Brussels sprouts are ready to serve! 

Grill basket product image.

Grill Baskets

Instead of grilling your Brussels sprouts on skewers, make them in a grill basket! Grill baskets hold vegetables in one place, and you can give them a shake halfway through to ensure that the contents cook evenly.

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A bowl of grilled Brussels sprouts tossed in lemon and parmesan, garnished with lemon wedges.

Tips for Success

Keep the following tips in mind when cooking perfect, golden Brussels sprouts on the grill:

  • Pre-cook the Brussels sprouts. Steam or boil your prepared Brussels for a couple of minutes before grilling. Raw sprouts won’t cook through in the time it takes on the grill.
  • If you’re using wooden skewers, make sure to soak them beforehand (about 1 hour ahead of time). Soaking the wood keeps it from burning in the hot grill. 
  • Space out the sprouts. As mentioned earlier, for crispy Brussels sprouts, leave at least a half inch of space between each sprout on your skewer.
Close up overhead view of a bowl of grilled Brussels sprouts tossed in lemon and parmesan.

Make This Recipe Your Own

This lemon parmesan Brussels sprouts recipe is one of my favorite vegetable sides. But there are countless ways that you can make it your own! Here are some easy variations to try: 

  • Add bacon. Toss these lemony Brussels sprouts with cooked chopped bacon for even more protein and flavor.
  • Try a different dressing. In place of lemon juice and parsley, make balsamic Brussels sprouts using tangy balsamic vinegar and rosemary.
  • Different spices. Instead of smoked paprika, give your Brussels sprouts a spicy kick with cayenne powder or chili powder. 
  • Different herbs. If you’d prefer an alternative to parsley, try this recipe with fresh thyme or basil.
  • Another cheese. In addition to grated parmesan, try grated asiago or pecorino.
Close up of a bowl of grilled Brussels sprouts tossed in lemon and parmesan.

What To Serve with Grilled Brussels Sprouts

Savory Brussels sprouts are perfect for summertime grilling and make a delicious and healthy side dish to all kinds of mains. They’re also an easy appetizer to enjoy as is or served with herbed feta dip.

The beauty of grilling recipes is that you can cook everything in one go. Serve grilled Brussels sprouts alongside other favorites like grilled pork kabobs or this easy grilled salmon in foil, with a side of seasoned grilled potatoes.

Grilled Brussels sprouts carry through right into fall. Serve them as an easy weeknight meal during the cooler months with mashed potatoes and smothered pork chops or roasted chicken. 

Close up of a grilled Brussels sprout on a fork, held over a bowl of Brussels sprouts in the background.

How to Store and Reheat Extras

Grilled Brussels sprouts make excellent leftovers and keep well when properly stored. You can enjoy your extra sprouts reheated, or chop them up to serve cold in salads. Here’s the best way to store them:

  • Fridge. 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.
  • Freezer. I usually don’t recommend freezing Brussels sprouts as they tend to become soggy. However, that’s not to say you can’t freeze them. Once the grilled Brussels sprouts are completely cool, transfer them to a freezer bag or freezer-safe container and keep them frozen for up to 3 months. Defrost the frozen sprouts in the fridge before reheating them.

More Easy Vegetable Sides

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Close up of grilled Brussels sprouts tossed in lemon juice and grated parmesan.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

4 servings

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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.


  • 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).

Nutrition Information

Calories: 121kcal, Carbohydrates: 11g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 341mg, Potassium: 471mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1074IU, Vitamin C: 99mg, Calcium: 67mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!

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