Grilled Lemon Pepper Parmesan Brussels Sprouts

Grilled Lemon Pepper Parmesan Brussels Sprouts

Try these delicious char grilled brussel sprouts skewers, seasoned with the perfect combination of caramelized and grilled lemon, cracked black pepper, and freshly grated parmesan. An incredibly easy grilled side dish that’s healthy, flavor packed, and perfect for everything from a casual get together to fancy holiday parties and more.

A good crispy brussels sprout recipe is always a go-to fan favorite in my house. There are a handful of brussels sprout recipes here on my blog already (these roasted brussels sprouts with crispy prosciutto and goat cheese, this brussels sprouts slaw recipe, and even this shredded brussels sprouts salad). But I have yet to share how to grill this vegetable up to perfection!

This side can be made directly on the grill with skewers (my favorite method), cooked up in a foil packets, or sauted in a grilling basket until tender. I’ll walk you through all the tips and techniques for cooking up this side and adding the perfect seasoning of lemon, parmesan, and fresh cracked pepper.

Grilled Lemon Pepper Parmesan Brussels Sprouts

Get the full recipe below and read on for all the helpful cooking tips and ways to use and what to pair this side dish with. Let’s dive in!

“School” Supplies:

“Class” Notes:

This recipe is truly a handful of common ingredients, but it’s really about the technique and cooking method used to get the perfectly flavorful, end result. Here is what you need to know:

Ingredients:

Brussels Sprouts: Try and find sprouts that are not to small. A medium to slightly larger sprout is easier to thread onto skewers. If you do have smaller sprouts, foil or a grill pan will be a better fit.

A bowl of whole brussels sprouts.

Olive Oil: I like a little EVOO to drizzle over the top of my sprouts before seasoning. This helps the seasoning not only stick but for the brussels sprouts to freely move across the grill grates without getting stuck. Use any other preferred oil as a substitute.

Lemon: A single lemon, halved will be perfect for grilling up alongside your sprouts. While grilling the halves isn’t essential, the heat and char does sweeten the lemons and make them juicer. Reserve for the added lemon zest as well.

Black Pepper: I like freshly cracked pepper.

Sea Salt: For flavor, ALWAYS!

Parmesan: Freshly grated is always best, but use what you have on hand.

Prepping and Cooking Your Sprouts on the Grill:

Start by preheating your grill to medium heat. Whether you’re cooking on gas or charcoal you want to have a moderate about of direct heat for a nice, quick char on the sprouts. If you plan on using wooden skewers, make sure you soak them for 20-30 minutes before you put them on the grill.

While the grills is heating up, slice your sprouts in half. A few of the outer leaves may fall off. You can discard those or save them and shred them (they’re great raw this way in salads or coleslaw).

Take your halved sprouts and place them on baking sheet and drizzle thoroughly with your olive oil and season with the black pepper and sea salt. Mix everything together so the sprouts are nice and coated.

Brussels sprouts halved, then placed on metal skewers.

How to grill brussels sprouts on skewers:

To grill them, try my favorite method by placing the seasoned and oiled halves onto the skewers. I place the halved sprout on its side on a cutting board and push the skewer through the middle and down into the board. Slide the sprout up and repeat until it’s filled.

To sear them, cook them over the direct heat, halved side down first. Close your grill and cook 1-2 minutes and flip. Repeat again and flip as needed. They cook fairly quickly over direct heat.

If they seem too charred yet not fully cooked, place them on indirect heat (the cooler side) of your grill for a few more minutes to finish them off as needed. Allow your lemons to char on direct heat as well while they cool. Remove everything back to your baking sheet and set aside.

Brussels sprouts on skewers being seasoned, then grilled on a big green egg.

How to grill brussels sprouts in foil:

Place your halved sprouts over a sheet of foil and lay them mostly flat. Wrap the sides in first, then put the top and bottom together and roll the foil down.

Take your foil packet and place it directly over the heat for 2-3 minutes with the lid down. Flip and repeat a few more minutes on the other side. Allow your lemons to char on direct heat as well while they cool. Remove everything back to your baking sheet and set aside.

How to grill brussels sprouts in a grill basket:

Take your halved sprouts out to the grill and place the basket over direct heat. Dump them into the basket in a single layer and cover with the grill lid. Toss the lemon halves in with the sprouts.

Allow them to cook a few minutes and with tongs or a spatula flip them over or shake the basket to move them around. Finish cooking an additional 2-3 minutes until lightly charred and tender.

Serving and garnishing:

Remove your sprouts from the grill and drizzle with the charred lemon. Add a little more salt and pepper to the brussels sprouts if desired and grate the parmesan cheese generously over the top.

Grilled Lemon Pepper Parmesan Brussels Sprouts placed on a platter with parmesan over the top.

I like to serve them on the skewers on a plate or in a bowl just like this. Pair with my crispy grilled chicken quarters, a delicious reverse seared tri tip, or even this delicious grilled coffee rubbed rack of lamb!

Yield: 6

Grilled Lemon Pepper Parmesan Brussels Sprouts

Grilled Lemon Pepper Parmesan Brussels Sprouts

Try these delicious char grilled brussel sprouts skewers, seasoned with the perfect combination of caramelized and grilled lemon, cracked black pepper, and freshly grated parmesan.

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes

Ingredients

  • 1 lb. Whole Brussels Sprouts
  • 2 tbsp. Olive Oil
  • 1 Lemon, halved
  • 1 tsp. Sea Salt
  • 1 tsp. Cracked Black Pepper
  • 1/4 cup Freshly Grated Parmesan

Instructions

  1. Preheat your grill to medium heat (set for direct heat), about 400 F. If you use a grill basket, place your basket over the heat to pre-heat as well.
  2. Take your brussels sprouts and trim the stems and then slice in half.
  3. Skewers are my favorite method, but you can grill in a basket or in foil as well (see the post above for more details). Skewers work best for a medium-larger sized sprout.
  4. Place the sprout sideways onto a cutting board and pierce the skewer through it (in the middle) then pull it towards you so that it hits the end of the skewer. Repeat this process until you fill it.
  5. Place the filled skewers onto a baking sheet and drizzle with olive oil and season with the salt and pepper. Halve your lemon and set it aside.
  6. If grilling in a foil packet, take your seasoned and oiled sprouts and place them flat across a large piece of foil. Wrap the sides in first, then connect the top and bottom and roll the foil down to seal.
  7. Grilling: All methods will grill fairly quickly over direct heat. Make sure the grates are clean and place them over the direct heat, halve side down first. Add the lemon halves over direct heat to caramelize as well.
  8. Skewers will need to be moved every minute or so, close the lid as needed between flips. and DO NOT walk away. Turn them and cook for roughly 4-6 minutes. If they get too much char but need more time to cook, set them over to the cooler side of the grill (indirect heat) to finish off.
  9. Foil Packet/ Grill Basket: Place the foil or the basket over direct heat. Let the brussels cook 2-3 minutes and flip or turn them until both sides begin to get a little char. The foil packet will also steam a bit as well, so be careful when opening the packet. Roughly 4-6 minutes of cooking time is needed.
  10. Remove everything from the grill, drizzle with the charred lemon juice and grate a generous amount of fresh parmesan over the top and serve.

Notes

Serve with these delicious crispy grilled chicken quarters or this delicious reverse seared ribeye steak!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 90Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 479mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 3g

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