Skillet Grilled Brussel Sprouts? These Ain’t Your Momma’s Sprouts! That’s right, we grilled Brussel sprouts. These aren’t those green things that still make you cringe after staring at them as a child for three hours as they got cold and wilted before finally getting a reprieve when bed time came and you outlasted your parents will to get you to eat them. And while the tiny sprout from Belgium was much reviled when we were kids, Brussel sprouts seem to be destined to be the next kale as everyone is doing something with them lately. We’re not ashamed to have eventually contributed to the kale revolution with our Grilled Kale Caesar Salad and have no problem doing the same with Brussel sprouts, particularly since we grilled them and we grill just about anything! Believe it or not, this recipe is not just vegetarian, but completely vegan as well. This is how we help our plant based friends get their grill on!
Grilled Brussel Sprouts Ingredients:
3 cups Brussel sprouts
1 cup Vidalia onion, rough chopped
1/2 cup yellow and red mini peppers, rough chopped
2 tbsp olive oil
Salt and pepper to taste
2 tbsp balsamic vinegar
That cast iron skillet isn’t just for the styling of the shot. You will also need a grill safe skillet to do this right and cast iron is as good as it gets.
Cut the core/stem off the end of the Brussel sprouts. Make sure to get all the core out of each one or they’ll be bitter. These are sprouts you’ll enjoy, and getting that core out is the first step to that.
Cut the sprouts in half.
Next, chop up the onion, yellow and red peppers:
Be sure to take out the seeds and ridges in the peppers for a better texture and flavor as the ribbing can also taste bitter:
Toss all your chopped vegetables in the olive oil to lightly coat. Add salt and pepper to taste. Place the coated veggies in a cast iron skillet.
Heat the grill to 350 (or about medium heat). Set the cast iron skillet with the colorful veggies on the grill grate right over the coals:
Optional step ~ add a chunk of smoke wood or wood chips for extra flavor.
Try to make sure the sprouts are cut side down to get the best char, color, and caramelization for that delicious roasted grill flavor:
Grill the Brussel sprouts, onions and peppers, lid down in the cast iron pan until everything is tender–roughly 30-40 minutes, stirring occasionally to make sure nothing burns. At about 30 minutes in, check for tenderness with a fork. If they are tender then drizzle the balsamic vinegar over the veggies, close the grill and cook about five more minutes for another punch of flavor:
This makes a great summer side dish for any barbecue or even a nice dinner inside. These sprouts add a rustic home cooked flavor to any meal. Don’t let the fact that it’s vegan scare you off. We eat a ton of meat and we mowed this side dish down in no time. Enjoy!!
If you have any questions or comments, feel free to leave them below or send me an email.
- 3 cups Brussel sprouts
- 1 cup vidalia onion, rough choped
- ½ cup yellow and red mini peppers, rough chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- Remove the cores of the Brussel Sprouts and slice in half
- Chop the on peppers and onion, removing the ribs and seeds from the peppers
- Toss the vegetables in a bowl and drizzle with the olive oil to coat
- Add salt and pepper to taste
- Prepare the grill for direct heat at about 350 degrees
- Place the coated and seasoned veggies in a cast iron pan and place directly over the hot coals (add smoke wood for an added punch of flavor)
- Try to make sure the Brussel sprouts are cut side down for best caramelization and browning
- Roast on the grill until the vegetables are tender (about 30-40 minutes)
- Once the veggies are tender, drizzle with the balsamic vinegar and close the lid for 5 minutes
- Remove from the grill and serve