Grilled Brussels Sprouts Recipe

Grilled Brussels Sprouts Recipe
Grilled Brussels Sprouts Recipe photo by Taste of Home
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Grilled Brussels Sprouts Recipe

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During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed
  • 1 medium sweet red pepper
  • 1 medium onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon olive oil

Directions

In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half.
Cut red pepper and onion into 1-1/2-in. pieces. On four metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion pieces. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally. Yield: 4 servings.
Originally published as Grilled Brussels Sprouts in Taste of Home Christmas Annual Annual 2017, p142

Nutritional Facts

1 skewer: 84 calories, 4g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed
  • 1 medium sweet red pepper
  • 1 medium onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon olive oil
  1. In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half.
  2. Cut red pepper and onion into 1-1/2-in. pieces. On four metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion pieces. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally. Yield: 4 servings.
Originally published as Grilled Brussels Sprouts in Taste of Home Christmas Annual Annual 2017, p142

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