Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
3 tbsp unsalted butter, melted
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Wooden skewers, soaked in water for 15 minutes
Directions:
Preheat grill to medium heat or preheat oven to 400°F (200°C).
In a large bowl, toss Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes.
Thread Brussels sprouts onto skewers, making sure they are evenly spaced.
In a small bowl, mix melted butter with minced garlic. Brush the mixture generously over the skewered Brussels sprouts.
Grill for 12-15 minutes, turning occasionally, until charred and tender. If baking, place skewers on a baking sheet and roast for 20 minutes, flipping halfway.
Remove from heat and sprinkle with grated Parmesan cheese and fresh parsley.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 140 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect grilled Brussels sprouts every time.
- Prep the Sprouts: Wash and thoroughly dry 1 lb of Brussels sprouts. Trim the tough stem ends and slice each sprout in half lengthwise.
- Season the Sprouts: In a large mixing bowl, combine the halved sprouts with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using). Toss until evenly coated.
- Skewer: Thread the seasoned sprouts onto wooden skewers that have been soaked in water for at least 15 minutes. Place them cut-side facing the same direction and leave a small space between each for even cooking.
- Make Garlic Butter: In a small bowl, mix 3 tbsp of melted unsalted butter with 3 minced garlic cloves.
- Apply Glaze: Generously brush the garlic butter mixture over the skewered sprouts, ensuring it gets into the crevices.
- Cook: For grilling: Place skewers on a preheated medium grill for 12-15 minutes, turning occasionally. For baking: Arrange skewers on a baking sheet and roast in a 400°F (200°C) oven for 20 minutes, flipping halfway. Cook until tender and nicely charred.
- Finish and Serve: Immediately after cooking, sprinkle the skewers with 1/4 cup grated Parmesan and 1 tbsp chopped fresh parsley. Serve hot.
Serving Suggestions
These flavorful skewers are a versatile side dish. Serve them alongside grilled steak, chicken, or salmon for a complete meal. They also make a fantastic vegetarian main when placed over a bed of lemon-herb quinoa or creamy polenta. For a party, present them on a platter with a side of creamy garlic aioli or a squeeze of fresh lemon for dipping.
How-to Summary
Trim and halve Brussels sprouts, toss with oil and seasonings, and thread onto soaked skewers. Brush with a garlic butter glaze, then grill or roast until charred and tender. Finish with Parmesan and parsley.
Frequently Asked Questions
Can I make these in the oven instead of on the grill?
Absolutely. Roast the skewered sprouts on a baking sheet at 400°F (200°C) for about 20 minutes, flipping halfway through.
How do I prevent the Brussels sprouts from falling off the skewer?
Soak wooden skewers for at least 15 minutes to prevent burning. Thread each sprout half through the center core, which is the sturdiest part, and don’t overcrowd them.
Can I prepare the skewers ahead of time?
You can season the sprouts and soak the skewers ahead, but wait to thread and glaze them until just before cooking to prevent sogginess.
What can I use instead of Parmesan cheese?
For a dairy-free option, nutritional yeast offers a cheesy flavor. Pecorino Romano or crumbled feta are also excellent substitutes.
Why are my sprouts bitter?
Bitterness often comes from overcooking. Ensure your heat is at medium (not high) and cook just until tender with a slight char. The caramelization from proper cooking actually reduces bitterness.
Common Mistakes to Avoid
- Not Soaking Skewers: Using dry wooden skewers will cause them to burn quickly on the grill.
- Overcrowding the Skewer: Packing sprouts too tightly prevents hot air from circulating, leading to uneven steaming instead of charring.
- Skipping the Drying Step: Failing to dry washed sprouts thoroughly results in less crispy, steamed outcomes.
- Using High Heat: Too high heat will char the outside before the inside is tender. Maintain a consistent medium heat.
Conclusion
Grilled Brussels Sprouts Skewers transform a simple vegetable into a smoky, garlicky, and utterly irresistible dish. With minimal prep and flexible cooking methods, this recipe is a guaranteed way to make Brussels sprouts the star of any meal. Mastering the simple techniques and avoiding common pitfalls will ensure perfectly charred, tender, and flavorful results every time.
