Grilled Brussels Sprouts
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Nutrition Facts1 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.
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Jun 4, 2018
Loved the idea of skewing the Brussels Sprouts for grilling! We live in Washington state and have a limited time we can grill outside, so I adapted this for inside. I followed the prep as directed, then placed the veggie skewers on a lined baking sheet w/sprayed wire rack on it. Brushed w/EVOO, S&P, and broiled 5-6 min each side. I have made these several times and added pineapple chunks and cherry tomatoes, changing the bell pepper to a yellow or orange one for more color. Even my husband (who hates brussels sprouts) loved these! Thank you for sharing.