Have you tried brussels sprouts on the grill? These kabobs are a great side dish or can also be served on top of a salad or grain bowl. The honey balsamic glaze makes the brussels sweet and tangy. Pair these with your favorite protein and enjoy these all season long.
For this recipe, you will need:
- Brussels Sprouts: try to buy medium to large brussels sprouts to make it easier to skewer
- Olive Oil
- Honey: local or raw honey are my first choices and you can usually find that at your farmer’s markets or at the grocery store
- Balsamic Vinegar
- Garlic Powder
- Salt
- Dijon Mustard: I use a mustard with no added sugars or additives so remember to check the labels for this
Tips
- To prepare the brussels, cut off the ends just slightly and remove the outer leaves if they are brown or wilted
- If you are using wooden skewers, make sure to soak these for about 10 minutes before you use them
- Use a shallow rectangular dish to marinate the skewers
- Placing each brussels down on a flat surface and holding them in place brussels sprouts in place seems to be the easiest way to skewer these
- You can grill these on the BBQ directly without skewers
- You can serve these with all kinds of dipping sauces like my chimichurri or walnut pesto!
How to Store:
- Once cooled, store in an airtight container for up to 3 days in the refrigerator and heat in the oven (to make sure they are not soggy).
Other brussels sprouts recipes to try:
Vegan Caesar Brussels Sprouts Salad
One Pan Maple Dijon Brussels + Butternut Squash
Grilled Brussels Sprouts Skewers with Balsamic Glaze
Ingredients
- 1 lb brussels sprouts, cut into halves lengthwise
- 3 tbsp olive oil
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Cut brussels sprouts into half lengthwise.
- Soak skewers (if using wooden ones) in water for 5-10 minutes and while skewers soak make the marinade. In a small bowl, add olive oil, honey, balsamic vinegar, dijon mustard, garlic powder and salt, and mix together.
- Add brussels sprouts to skewers by holding half down on a flat surface and skewering through.
- Add brussels sprouts to a large enough bowl or tray and brush or pour the marinade on top. Then let the skewers marinate in the refrigerator for 15-30 minutes.
- Heat up the grill to medium heat (200-300 degrees) and spray the grill with oil to help avoid the vegetables from sticking.
- Add brussels sprouts and cook for 5-10 minutes per side until they are charred and cooked through. Remove from the grill and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
