With their golden-brown edges, crispy outer leaves and a pleasant crunch from sliced almonds, these charred Brussels sprouts make a flavorful addition to any dinner.
Table of Contents
- Easy Grilled Brussels Sprouts
- Charred Brussels Sprouts with Almonds Recipe
- Ingredients for grilled Brussels sprouts
- How to make crispy Brussels sprouts
- How to serve grilled Brussels sprouts
- Storage
- Frequently Asked Questions
- More Grilled Vegetable Recipes
- Latest Recipes
Easy Grilled Brussels Sprouts
Charred vegetables are a current favorite at many restaurants, and it’s easy to see why. When properly charred, cauliflower and Brussels sprouts develop deep, savory flavors and satisfy the craving for a substantial side dish.
Inspired by restaurant versions that use toasted nuts and bold seasonings, this home-friendly recipe swaps walnuts for sliced almonds. The almonds toast against the leaves and add a nutty, meaty bite that pairs perfectly with balsamic and soy sauce.
You can char the sprouts on a hot grill using a vegetable basket, or achieve similar results in a heavy skillet or cast-iron pan with a lid. The method is quick, hands-on and yields tender centers with crisp, caramelized edges.
Charred Brussels Sprouts with Almonds
Ingredients
- 1 pound Brussels sprouts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. coarse ground black pepper
- 3 tbsp. balsamic vinegar
- 1 tbsp. soy sauce
- 1/3 cup sliced almonds
- 1 tbsp. lemon juice
Instructions
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PREP: Trim the stem ends and remove any tough outer leaves. Halve the sprouts and place them in a large bowl.
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SEASON: Toss the halved sprouts with olive oil, minced garlic, salt and pepper until evenly coated.
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COOK: Preheat the grill to high, then reduce to medium-high. Place a vegetable grill basket on the grates and arrange the sprouts in a single layer so each touches the heat. Close the lid.
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GRILL: Cook for 5 minutes, opening the lid and stirring every minute to promote even charring.
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SAUCE: Push the sprouts into a loose pile and drizzle with balsamic vinegar and soy sauce.
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STIR: Mix well, close the lid and grill 3 more minutes, stirring every minute so the sauce reduces and coats the sprouts.
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ADD: Reduce heat to low, add the sliced almonds and lemon juice, leave the lid open and cook 2 more minutes, stirring frequently so the almonds toast without burning.
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SERVE: Transfer to a serving bowl and enjoy warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients for grilled Brussels sprouts
- Brussels sprouts. Fresh sprouts yield the best texture; some stores sell pre-sliced sprouts for convenience.
- Olive oil.
- Garlic.
- Salt.
- Coarse ground black pepper.
- Balsamic vinegar. Balsamic glaze can be used; adjust quantity to taste.
- Soy sauce. Adds savory depth and a touch of saltiness.
- Sliced almonds. Chopped almonds will also work and are easy to find in grocery baking or nut sections.
- Lemon juice.
Substitutions: Sesame oil is a good alternative to extra-virgin olive oil, adding a toasty note that complements the soy and balsamic flavors.
See the recipe card above for exact servings and measurements.
How to make crispy Brussels sprouts
- PREP: Trim stems, remove any discolored leaves and halve the sprouts for uniform cooking.
- SEASON: Toss sprouts with olive oil, minced garlic, salt and pepper.
- COOK: Heat grill to high, then reduce to medium-high. Use a vegetable basket and spread sprouts in a single layer so each piece touches the heat. Close the lid.
- GRILL: Cook 5 minutes, opening the lid and stirring every minute to encourage even charring.
- SAUCE: Gather sprouts into a pile and drizzle with balsamic vinegar and soy sauce.
- STIR: Stir to coat, close the lid and grill 3 more minutes, stirring each minute.
- ADD: Lower heat to low, add sliced almonds and lemon juice, leave the lid open and cook 2 more minutes, stirring often so almonds toast gently.
- SERVE: Transfer to a bowl and serve warm.
✔️ PRO TIP
Remove any dry or discolored outer leaves and slice sprouts to a uniform size so they cook evenly and avoid over-charring smaller pieces.
How to serve grilled Brussels sprouts
These sprouts are delicious on their own as a hearty vegetable main or side. They pair especially well with steak or slow-roasted pork, and finish beautifully with a sprinkle of parmesan, a pinch of red pepper flakes or a bit of fresh lemon zest for brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. Freezing is not recommended because the texture will soften when thawed.
Frequently Asked Questions
Avoid overcrowding the basket or pan. If sprouts are stacked, they steam instead of charring, which produces a soft texture rather than crisp edges.
Boiling can speed cooking, but if sprouts are cut evenly and small enough, grilling directly will work fine and preserves more texture.
Yes. Choose cruciferous or firm vegetables (like cauliflower) cut to similar sizes so everything cooks at the same rate.
More Grilled Vegetable Recipes
- Grilled Tajin Cotija Corn
- Grilled Mashed Potatoes
- Grilled Artichokes
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