Grilled Brussels Sprouts

May is National BBQ Month, and this week the Festive Foodies and I will be sharing lots of great recipes that will be perfect to serve at your next get together!  I'm kicking things off with some grilled Brussels sprouts.  I was never a big fan of them until I tried them roasted, and I've been waiting patiently for the weather to turn seasonally appropriate to make them on the grill.  

I was able to get my hands on fresh Brussels sprouts, but you can definitely use frozen or steam in bag if you can't. I used red and yellow bell peppers and Bermuda onions because I think it made for a pretty presentation. 

I found it easier to brush the veggies with the oil and season them after I'd placed them on the grill, but be sure to watch for flare ups if you do it that way! Normally I'd use metal skewers, but I was unable to locate them.  Be sure to soak the wooden variety very well.  I rushed mine, and they were getting a bit charred on the ends.  You don't want to have your beautiful meal go up in flames!

I loved these the day of, and they also were great as leftovers.  You can definitely use any veggies you like, but be sure to cut them all about the same size and give anything a head start in the microwave or the steamer basket that will take longer than the allotted time to cook.

Thank you so much to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BBQWeek!  Be sure to go and check out the recipes from all the amazing bloggers using the links down below.

Grilled Brussels Sprouts



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


How to cook Grilled Brussels Sprouts

  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, bell 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.
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    authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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