Grilled Brussels Recipe

Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Cut each sprout in half lengthwise so the flat cut side will contact the grill.

In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, kosher salt and black pepper. Whisk briefly to emulsify.

Toss the halved Brussels sprouts in the bowl until evenly coated. Let them sit 10–15 minutes at room temperature to absorb flavors (you can marinate up to 1 hour refrigerated if preparing ahead).

Preheat an outdoor grill or cast-iron grill pan to medium-high (about 400–450°F / 200–230°C). If using a gas grill, oil the grates; if using a pan, heat it until shimmering and brush with a little oil to prevent sticking.

Arrange the Brussels sprouts cut-side down directly on the grill grates or in a single layer in the hot grill pan. Leave space between pieces so they char rather than steam.

Grill without moving for 4–6 minutes until well-browned and charred on the cut side. Flip and cook 3–5 more minutes until tender when pierced with a fork and the outer leaves are crisp.

If sprouts are larger and not tender after charring, move them to a cooler part of the grill or reduce heat, cover loosely, and cook another 3–5 minutes until done.

Transfer grilled Brussels sprouts to a serving bowl. While still hot, sprinkle with the grated Parmesan and toasted nuts so they cling to the warm sprouts.

Taste and adjust seasoning with additional salt, pepper or lemon juice if desired. Add red pepper flakes for heat and drizzle the balsamic glaze lightly over the top if using.

Serve immediately as a side dish or warm appetizer.