Smokygrilled Brussels Sprouts with Sticky Balsamic Glaze

Quick Hook

Grilled Brussels Sprouts with Balsamic are my weeknight lifesaver. They taste smoky, sweet, and a little tangy. Oh my gosh, that sticky glaze is everything.

I learned this on a cramped backyard grill. Honestly, I burned a few before I nailed it. Charred is the new roasted, I often say.

Brief Overview

This Brussels Sprouts Recipe borrows from simple BBQ instincts. It works on a Blackstone Grill or a home grill pan.

Many people also cook Brussel Sprouts On Flat Top Grill for even contact.

Difficulty is easy. Prep takes 15 minutes . Active cook time is 20 minutes . Total is about 35 minutes .

Yield serves four as a Grilled Brussels Sprouts Side Dish. Serve with grilled meats. Or pair with Grilled Zucchini And Mushrooms for veggie harmony.

Origin wise, this style mixes classic European veg with BBQ flair. It’s not fancy. It’s honest comfort food.

Main Benefits

These sprouts pack fiber and vitamin C. They make Veggie Dishes feel exciting. That’s a real win for weeknights.

Perfect for barbecues and holiday plates. They hold up on buffet tables. Guests keep coming back for more.

What makes this recipe special is the balsamic finish. The Balsamic Glazed Brussels Sprouts moment is sticky and bright. A good Balsamic Reduction for Vegetables lifts every bite.

I love finishing with Parm for contrast. Charred Brussels Sprouts with Parmesan adds nutty salt. Toasted nuts add crunch. Try crumbled goat cheese if you want tang.

Quick tip: dry the sprouts well before grilling. That step prevents steaming. Flip only once for best char.

If you’re wondering How to Grill Brussels Sprouts, start hot. Preheat to about 400– 450° F / 200– 230° C . Grill cut-side down first. Aim for deep golden brown edges.

I once tried skewering tiny sprouts. That worked great on a flat top. The Blackstone Grill Brussel Sprouts got perfect contact that way.

Now, onto the ingredients. I’ll list them next. Simple items. Big payoff.

Ingredients & Equipment

Main Ingredients

For the sprouts:

• 1.5 lb (680 g) trimmed Brussels sprouts. Choose tight heads, pale green.
• 2 tbsp (30 ml) extra virgin olive oil. Use fresh, peppery oil.
• 1/2 tsp (3 g) kosher salt.
• 1/2 tsp (1 g) freshly ground black pepper.
• 2 garlic cloves, minced (optional).

For the glaze:

• 1/3 cup (80 ml) balsamic vinegar. Pick a syrupy aged balsamic.
• 1 tbsp (15 ml) honey or maple syrup. Increase to 2 tbsp if desired.
• 1 tsp (5 g) unsalted butter or 1 tsp olive oil.
• Pinch of salt and a grind of pepper.

Finishes (optional):

• 2 tbsp (10 15 g) grated Parmesan or 2 oz (50 g) goat cheese.
• 2 tbsp (15 g) toasted walnuts or pecans.

My tip: buy a good balsamic. It changes everything.

Seasoning Notes

Essential combos:

• Salt + pepper + garlic. Simple and reliable.
• Add red pepper flakes for heat. Use sparingly.

Flavor enhancers:

• A tiny knob of butter makes glaze glossy.
• Lemon zest brightens the glaze at the end.
• Toasted nuts add crunch and nuttiness.

Quick swaps:

• No balsamic? Use 2 tbsp red wine vinegar plus 2 tbsp maple syrup.
• Honey substitute: maple syrup keeps it vegan.
• No Parmesan? Toasted nuts add richness instead.

My grandma used to say, Never skimp on salt. She was right.

Equipment Needed

Essential tools only:

• Grill or cast iron grill pan. Heat to 400– 450° F (200– 230° C) .
• Small saucepan for the glaze.
• Large mixing bowl and tongs.
• Knife, cutting board, and a baking sheet (if broiling).

Household alternatives:

• No grill? Use the oven broiler for char.
• No saucepan? Use a small nonstick skillet for reduction.

I learned this the hard way. I steamed sprouts once. Big mistake. Dry sprouts give char. I love making Grilled Brussels Sprouts with Balsamic on a Blackstone Grill Brussel Sprouts setup.

It beats plain roast. Try it with Grilled Zucchini And Mushrooms or serve as a Grilled Brussels Sprouts Side Dish .

This simple Brussels Sprouts Recipe sits nicely among other Veggie Dishes . It’s great practice for How to Grill Brussels Sprouts and makes a lovely Balsamic Glazed Brussels Sprouts finish or even Charred Brussels Sprouts with Parmesan .

Cooking Method quick intro

Oh my gosh, you need to try Grilled Brussels Sprouts with Balsamic. They char, caramelize, and get sticky sweet.
My neighbor called them “mini candy cabbages.” True story.

Prep Steps

Trim stems and remove loose leaves. Halve each sprout for even cooking.
Pat dry moisture kills char.

Get mise en place ready.
Measure 1.5 lb sprouts and oil.
Mince garlic if you use it.

Time saving tip: work in bowls. Marinate while you heat the grill.
For a Blackstone setup, skewer and go.

Safety reminder: grill with care. Keep a spray bottle for flare ups.
Use tongs and heat safe gloves.

step-by-step Process

1. Heat grill or pan to 400– 450° F / 200– 230° C .
2. Toss sprouts with 2 tbsp oil, salt, pepper.
3. Place cut-side down. Cook 4– 7 minutes .
4. Flip; cook 4– 6 minutes until fork tender.
5. Simmer balsamic and 1/3 cup vinegar 6– 8 minutes .
6. Drizzle glaze and toss; finish with cheese or nuts.

Visual cues: look for deep golden brown edges. The centers should be fork tender.
Glaze should coat a spoon and shine.

If you use a flat top, treat it like Brussel Sprouts On Flat Top Grill.
Broiler works as a backup. Watch closely.

Pro Tips

Always pat dry. It matters. Cut-side first gives the best crust.
Work in batches don’t overcrowd.

make-ahead: store glaze up to 2 weeks chilled.
Grilled sprouts reheat well in a hot pan.

Pair these with Grilled Zucchini And Mushrooms. They make a bold Grilled Brussels Sprouts Side Dish.
Honestly, this Brussels Sprouts Recipe converts skeptics.

Final thought: the sweet tart glaze wins every time. Try finishing as Charred Brussels Sprouts with Parmesan.
You’ll thank me later.

Serving Suggestions

Oh my gosh, these stars work everywhere. Plate the Smoky Grilled Brussels Sprouts with Sticky Balsamic Glaze on a long platter.

Scatter toasted walnuts and a little lemon zest. It looks fancy but takes five minutes.

This Brussels Sprouts Recipe pairs great with grilled meats. Think roast chicken, pork chops, or a steak. For veggie fans, serve with Grilled Zucchini And Mushrooms.

It makes a bold Veggie Dishes trio.

If you grill on a Blackstone, go for it. Brussel Sprouts On Flat Top Grill get even char and smoke.

For a holiday spread, add shaved parmesan to make Charred Brussels Sprouts with Parmesan. People will ask for seconds.

Storage Tips

Cool sprouts before storing. Refrigerate in an airtight container for up to 4 days. The glaze keeps flavor intact.

You can freeze sprouts, but texture softens. Flash freeze on a tray first. Transfer to freezer bags for up to 2 months.

Reheat slowly to keep texture. Oven at 350° F for 8– 10 minutes works well. Or reheat in a skillet on medium low. Add a splash of water if dry.

Variations

Want vegan? Swap honey for maple syrup. Omit butter and cheese. Still sticky and delicious.

Low-carb option? Use less sweetener in the glaze. Finish with extra nuts for crunch. For a smoky twist add chopped cooked bacon.

Seasonal swaps are fun. In autumn add roasted squash cubes. In winter, toss in pomegranate seeds. Summer? Pair with Grilled Zucchini And Mushrooms.

Nutrition Basics

Per serving, expect about 190 calories. You get fiber, vitamin C, and antioxidants. Sprouts support digestion and immune health. They are a smart side to balance rich mains.

Fun fact: a simple veg side improves meal satisfaction a lot. My guests always eat more veg when plated well.

Conclusion

Making Grilled Brussels Sprouts with Balsamic is easy. Follow How to Grill Brussels Sprouts tips and watch the glaze shine.

Try the Balsamic Reduction for Vegetables on other dishes. Go on, fire up the grill and impress your friends. You got this.