Charred Grilled Brussel Sprouts with Balsamic

Crispy, charred Brussels sprouts fresh off the grill are a quick side dish that never feels like an afterthought. You get deep smoky edges, a tender inside, and a bright tang from a splash of balsamic at the end.

The whole thing takes about 15 minutes and uses four main ingredients. Those dark, almost burnt looking outer leaves are the best part, so do not toss them.

What Makes These Grilled Sprouts So Good

Direct heat does something roasting cannot match. The cut sides blacken fast on a hot grate while the centers steam just enough, so every bite has both crunch and tenderness.

A drizzle of balsamic vinegar right after grilling adds a sharp sweetness. No reduction, no long simmer, just a tablespoon from the bottle wakes up the charred notes. I keep coming back to this version because it is fast and I do not need to turn on the oven.

The loose leaves that always fall off when you halve the sprouts turn into crisp, salty little chips on the grill. Do not throw them away. Scatter them on the tray and they will be the first thing everyone picks off.

Ingredients

• 1 lb Brussels sprouts, halved: trim the dry stem end and pull off any yellow or loose outer leaves, but keep the loose ones for grilling
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar or balsamic glaze: glaze is thicker and sweeter if you want a stickier finish
• Flaky sea salt: for finishing (optional)

Variations / Substitutions

• Swap the balsamic for lemon juice: a brighter, less sweet finish that works great alongside fish
• Add shaved Parmesan: grate or shave it over the hot sprouts right after they come off the grill so it softens from the heat
• Give it a little heat: toss a pinch of red pepper flakes into the oil before coating the sprouts
• Use a garlic oil: stir 1 minced garlic clove into the olive oil and let it sit while you prep the sprouts
• Maple balsamic: mix 1 teaspoon maple syrup into the balsamic before drizzling for a sweet, sticky glaze

For another way to cook this vegetable, try Roasted Brussels Sprouts with Bacon.

How To Make Grilled Brussels Sprouts

Step 1: Halve and Toss the Sprouts

In a large bowl, toss the halved Brussels sprouts with the 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until they are glossy all over. Let any loose outer leaves fall into the bowl and coat them too. They will char into crunchy chips on their own.

Step 2: Grill Until Charred

Preheat a grill or grill pan to medium-high heat, around 400°F. Place the sprouts cut-side down directly on the grates and grill them for 5 to 6 minutes, until the bottoms are deeply marked and blackened in spots. Flip them and cook another 4 to 5 minutes, just until a fork slides in with a little resistance. The edges will crisp, the color will darken, and the smell will turn nutty and sweet.

Step 3: Drizzle and Serve

Move the grilled sprouts to a serving plate or platter right away. Drizzle the 1 tablespoon balsamic vinegar over the top and finish with a pinch of flaky salt. Serve hot while the edges are still crisp and the balsamic hits the warm sprouts.

Tips for Deep Char and Crispy Edges

• Dry the halved sprouts well with a towel before tossing them in oil. Any extra moisture will steam them instead of sear.
• If your sprouts are on the small side, a grill basket or a sheet of heavy-duty foil with holes poked in it keeps them from slipping through the grates.
• Give the sprouts space on the grill. Crowding traps steam and the char will not develop.
• Those loose leaves you pulled off earlier? Scatter them wherever there is a gap. In a minute or two they become dark, salty chips you will snack on before the rest even hits the plate.
• If you use wooden skewers for easy turning, soak them in water for 30 minutes first so they do not burn.

Grill times by sprout size:

Storing Leftovers

• Refrigerate: Keep any leftovers in an airtight container for up to 4 days. They will lose their crispness but the flavor holds.
• Reheating: Warm them in a hot skillet with a tiny splash of oil or in an air fryer at 375°F for 2 to 3 minutes to bring back some crunch. A microwave will turn them soft and steamy.

What Goes Well With Grilled Brussels Sprouts

The char and balsamic tang pair nicely with a simple grilled steak because the smoky, savory meat plays off the crispy edges. Roasted chicken thighs with crispy skin work for the same reason, and the vinegar cuts through the richness. For a lighter plate, serve them beside a piece of seared salmon. You can also toss the leftover sprouts into a grain bowl with quinoa, cucumber, and a lemony vinaigrette.

Frequently Asked Questions

Can I grill frozen Brussels sprouts?

It is not ideal. Frozen sprouts release too much water as they thaw and will steam instead of char. If that is all you have, thaw them completely, pat them bone dry, and expect softer results.

What can I use instead of balsamic vinegar?

A squeeze of fresh lemon juice gives a bright finish. A fast mix of 2 teaspoons soy sauce and 1 teaspoon honey also works, brushing it on during the last minute of grilling.

How do I get a good char without burning them?

Keep the heat at medium-high, not high. Place them cut-side down and do not move them for the first 5 minutes. Check after that. If they are blackening too fast, flip earlier and finish over indirect heat.

Can I grill the sprouts whole instead of halved?

You can, but they take longer and do not get as much char on the inside. If you go that route, blanch them in boiling water for 2 minutes first, dry well, and then grill them for about 10 to 12 minutes total.

Grilled Brussels Sprouts Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 105

Ingredients Method Notes

Ingredients

  

• 1 lb Brussels sprouts, halved
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar or balsamic glaze
• Flaky sea salt (optional)

Method

 

1. Toss the halved Brussels sprouts with the olive oil, salt, and pepper in a bowl until evenly coated. Keep any loose leaves in the bowl.
2. Preheat a grill or grill pan to medium-high heat (about 400°F). Place the sprouts cut-side down on the grates and grill 5 to 6 minutes until deeply charred. Flip and grill 4 to 5 minutes more until fork-tender.
3. Transfer to a serving plate, drizzle with the balsamic vinegar, and finish with flaky salt. Serve immediately.

Notes

The dish is best hot off the grill when the edges are crisp. If you are grilling other food, cook the sprouts last so they do not sit and soften. For a sweeter finish, warm the balsamic vinegar with a teaspoon of honey before drizzling.