Charred Brussels Sprouts on the Grill Recipe

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You hated them as a kid, but now, somehow you can’t get enough of them.  They are on every menu you see! When you order them you find yourself fighting people for Brussels Sprouts! How do you make them at home?  Boom!  Here you go, this recipe creates some great flavors on the grill.

  • Yield: Serves 4-6
  • Prep time: 10 Minutes
  • Total time: 15-25 minutes


Measure      Ingredient                                                    Prep Notes      

1.5 lbs           Brussels Sprouts, Fresh, Whole         Bag weight is 24oz

½ Cup          Oil, Olive Blend                                                      

2 Tbsp          Vinegar, Balsamic, White

2 Tbsp          Sugar, Brown, Dark

1/2 Tbsp       Rub A Sub Seasoning                               5280 Culinary                                       

 Prep Directions:

  • Brussels Sprouts Prep
    • Slice into ¼” Planks or thicker if desired
  • Marinade
    • Mix Together in a small bowl:
      • Oil, Rub A Dub, Balsamic Vinegar and Brown Sugar

Cooking Directions:

  • Rinse and air dry the Brussels Sprouts
  • While air drying, mix the marinade
  • Slice the Brussels Sprouts into ¼” planks
  • Place into a mixing bowl or aluminum disposable pan
  • Pour marinade over the sliced Brussels Sprouts
  • Mix well to ensure they are coated with the marinade and let sit for 15-20 minutes to absorb marinade
  • Preheat your grill to 400-425 degrees
  • Toss the Brussels Sprouts again to coat once more
  • Place the Brussels Sprouts into a perforated grill pan or perforated grill wok
  • Open lid and place the marinated Brussels Sprouts onto grill
  • Arrange in a shallow layer and close the lid
  • Roast for 5-7 minutes
  • Open the grill, using a towel or hot pad holder, grab the pan, using tongs, stir the Brussels Sprouts
  • Return to the grill, close the lid and continue to roast until desired doneness is reached
  • Remove using a towel and tongs, place onto a surface that will handle hot items
  • For a nice glaze and finish, drizzle with Fire Honey
    • For a nice crunch, top with toasted salted pistachios
  • Serve with tongs
  • TIP
    • This recipe goes great with kabobs, steaks, chicken or pork chops

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