Combat side dish boredom with these sticky-sweet, slightly spicy grilled Brussels sprouts! The delicious maple and mustard glaze is a true crowd pleaser! They’re delicious both hot or cold, and come together very quickly for a weeknight vegetable side dish that will get eaten quickly!
This post was created in partnership with Ocean Mist Farms.
Everyday we’re brusselin’
While we may not be enjoying Brussels sprouts every day you can bet that we are always thinking up new ways to enjoy the same nutritious vegetables so that everyone at the table continues to enjoy them again and again. We love how these Grilled Brussel Sprouts with Maple-Mustard Glaze turned out! They are such a fun and flavorful update to a favorite healthy veg.
The Brussels sprouts are lightly steamed, then threaded onto skewers before being brushed with a sticky, sweet, and spicy glaze of mustard and maple syrup. Then all that’s left to do is grill them quickly and serve. The result is a crisp-tender sprout with crunchy bits that are delicious served hot, at room temperature, or even cold.
Nutritional Benefits of Brussel Sprouts
This delightful and nutrition-rich vegetable may look like tiny cabbage, but it has a denser texture and milder flavor than traditional cabbage. And if you ask us, they’re even more versatile than cabbage and can be enjoyed year-round roasted, steamed, shredded in a salad or slaw, and now, grilled!
Health benefits of Brussels sprouts:
- Naturally low in calories, fat, and sodium
- Good source of dietary fiber to support regularity and gut health
- Excellent source of vitamin K and vitamin C
- High in antioxidants that can reduce inflammation and improve heart health
How did Brussels sprouts get their name?
Brussels sprouts originated in Northern Europe. They got their name from being grown near the Belgian capital city, Brussels, in the late 16th century. After World War I, the popularity of this hardy, long-storing vegetable grew throughout Europe and spread to North America, where Brussels sprouts have recently become more popular thanks to their versatility and excellent nutritional value.
Stop overcooking your Brussels sprouts
We’ve partnered with Ocean Mist Farms to bring you these Sprouts on the Grill with Maple-Mustard Glaze recipe using their Season & Steam Whole Brussels Sprouts. The award-winning microwavable steam package makes cooking fresh vegetables so easy and convenient! You’ll never boil Brussels sprouts again.
Each Season & Steam package of fresh vegetables is full of fresh-picked Brussels sprouts that are cleaned and ready to use, and the Ocean Mist brand is the only steam bag on the market that gives you the option to pre-season your vegetables, reseal and steam by microwave all within the same bag. Now that’s the kind of practical innovation we can get behind.
Ocean Mist Brussels sprouts are grown year-round in California and Mexico where there are perfect growing conditions for these delicious, bite-sized gems. Click here to find Ocean Mist Season & Steam bags at a store near you.
Ingredients for Grilled Brussels Sprouts with Maple-Mustard Glaze
- Brussels sprouts – Use 1 pound of sprouts of similar size that have bright green, tightly packed leaves, and are heavy for their size
- Maple syrup
- Spicy Brown or Dijon Mustard
- Oil – Olive oil or avocado oil both work well in this recipe
- Garlic – Grating the garlic cloves with a Microplane grater makes them virtually disappear into sauces and dressings and helps better distribute their flavor.
- Crushed red pepper flakes
- Fine salt and black pepper
How to Make Grilled Brussels Sprouts
Preheat the grill to high heat (425℉) so that it has enough time to get hot while you prepare the Brussel sprouts. We want those edges to get nice and crispy and an un-preheated grill won’t do it. If you’re planning to use wooden or bamboo skewers, make sure you soak them in water for 30 minutes before grilling to reduce the risk of burning (or invest in a set of inexpensive, reusable metal skewers so you can skip the presoaking step).
Start by Steaming Your Brussel Sprouts
You can do this in the microwave or on the stovetop.
Start with clean, trimmed Brussels sprouts of roughly equal size. Ocean Mist Farms Season & Steam Whole Brussels makes this part a cinch since they’re already trimmed and washed. Just open the bag, season with salt and pepper, reseal the bag, and place it in the microwave with the steam valve side up. Microwave for 4-5 minutes, or until the Brussels sprouts are crisp-tender. Remove the bag from the microwave and carefully open the bag.
If you don’t have a microwave, you can still enjoy the convenience of Season & Steam whole Brussels sprouts. Just place a large skillet with a tight-fitting lid on the stove. Add ½ inch of water to the pan and bring the water to a boil. Place the Brussels sprouts in the skillet and season the tops of them with salt and pepper. Cover the skillet with the lid and reduce the heat to medium-low. Cook for 3-4 minutes or until the sprouts are crisp-tender. Drain and pat dry with a paper towel or clean kitchen towel.
How To Grill Brussel Sprouts:
After you’ve steamed your sprouts, carefully thread 5 to 7 steamed Brussels sprouts onto each skewer. We like to thread them lengthwise from the stem end through the top.
After they’ve been skewered, brush them with our delicious glaze (recipe below). Place the skewers directly on the grill grate and cook over direct heat for 2 minutes or until grill marks appear or the outermost leaves. Turn and repeat two more times, cooking for a total of 6 minutes or until the Brussels sprouts are cooked to your liking. Remove the skewers from the grill and place them on a clean plate or platter. Drizzle the grilled Brussels sprouts with reserved 1 tablespoon of glaze.
How to Make Simple Maple-Mustard Glaze for your Brussel Sprouts
Mix up the simple glaze by whisking together the maple syrup, mustard, oil, garlic, red pepper flakes, salt, and black pepper in a small bowl. Set aside 1 tablespoon of the glaze to brush on just before serving.
Once all of the Brussels sprouts have been skewered, brush the glaze onto the sprouts. A silicone basting brush makes this super easy (and it’s dishwasher safe!) but if you don’t have a brush, just spoon the glaze onto the sprouts and slather it around with the back of the spoon.
How to Store Grilled Brussels Sprouts
Leftovers can be stored in an airtight container with a lid in the refrigerator for up to 4 days. However, we do not recommend freezing any leftovers, as the texture of the Brussels sprouts will soften and get watery upon thawing and reheating.
Can these Grilled Brussels Sprouts be enjoyed on a Whole30?
Since this recipe calls for maple syrup, this recipe is not Whole30-friendly. This recipe is, however, gluten-free, grain-free, dairy-free, nut-free, and vegan. That makes these perfect grilled Brussels sprouts a tasty and allergy-friendly recipe that many can enjoy.
Grilled Brussels Sprouts with Maple-Mustard Glaze
Combat side dish boredom with these sticky-sweet-slightly-spicy Grilled Brussels Sprouts with Maple-Mustard Glaze. They’re delicious hot or cold and come together quickly for a deliciously different weeknight side dish you’ll love.
Ingredients
- 1 lb. small-medium Brussels sprouts, stems trimmed and other leaves removed
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons spicy brown or Dijon mustard
- 1 tablespoon olive oil or avocado oil
- 1 small garlic clove, grated or finely minced
- ¼ teaspoon crushed red pepper flakes (reduce or omit for less heat)
- ⅛ teaspoon black pepper
- Pinch of fine salt
Instructions
- Preheat the grill to high heat (425℉). If using wooden or bamboo skewers, place 5 to 6 skewers in a shallow pan or dish with water to soak for 30 minutes.
- Steam the Brussel sprouts for 4-5 minutes using your preferred method. Allow the sprouts to cool for 3-4 minutes or until cool enough to handle. See NOTES below for steaming method options.
- Thread the steamed Brussels sprouts onto the skewers by inserting the pointed end of the skewer into the stem of the sprout then using your hand to gently, but firmly, slide it onto the skewer.
- Make the glaze. In a small bowl, whisk together the maple syrup, mustard, oil, garlic, red pepper flakes, black pepper, and salt. Set aside 1 tablespoon of the glaze to be used later.
- Brush the glaze onto the skewered sprouts. If you don’t have a brush, spoon the glaze onto the sprouts and slather it around with the back of the spoon.
- Place the skewers directly on the grill grate and cook over direct heat for 2 minutes or until grill marks appear and the outermost leaves start to get charred and crispy on the edges. Turn the skewers and repeat two more times, cooking for a total of 6 minutes or until the sprouts are cooked to your liking.
- Remove the skewers from the grill and place on a clean plate or platter. Drizzle the reserved 1 tablespoon glaze over the Brussels sprouts and serve. May be served hot or cold.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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Notes
Microwave Directions for Steaming Brussels Sprouts:
If using Ocean Mist Farms Season & Steam Whole Brussels, just open the bag, season the Brussels sprouts with salt and pepper, reseal the bag, and place it in the microwave with the steam valve side up. Microwave for 4-5 minutes or until crisp-tender. Remove the bag from the microwave and carefully open the bag to release the steam.
Stovetop Directions for Steaming Brussels Sprouts:
Place a large skillet with a tight-fitting lid on the stove. Add ½ inch of water to the skillet and bring water to a boil. Add the Brussels sprouts and season with salt and pepper. Cover the skillet with the lid and reduce the heat to medium-low. Steam for 3-4 minutes or until the sprouts are crisp-tender. Drain skillet and pat Brussels sprouts dry with a paper towel or clean kitchen towel.
Nutrition Information
- Serving Size: About 5 Brussels sprouts
- Calories: 70
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 65 mg
- Carbohydrate: 10 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 3 g
- Cholesterol: 0
Dietary
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This post was made possible by our friends at Ocean Mist Farms. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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