With their rich golden brown edges, crispy leaves, and a delightful crunch from sliced almonds, these charred Brussels sprouts are a mouthwatering addition to any dinner table.
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Easy Grilled Brussels Sprouts
Charred vegetables have been trending at Las Vegas restaurants and I’m absolutely in love with them.
I never thought I’d be satisfied with a bowl of cauliflower or Brussels sprouts as a meal, especially not when I had the option to order a big juicy steak, but Vegas chefs have opened my eyes to a whole new way of thinking.
Carson Kitchen in downtown Vegas serves up a bowl of rainbow cauliflower that almost tastes like meat. It’s true umami-madness.
The only problem with an all-veg dinner is that I miss the protein, but one visit to Brian Malarky’s newest Vegas restaurant, Searsucker, solved that problem. He serves up a tasty side dish of Brussels sprouts with toasted walnuts. Genius!
There’s something so satisifying about recreating your favorite restaurant dishes, so I decided to make a version of Chef Marlarky’s “brussels + walnut” here at home. Instead of walnuts, I chose to use sliced almonds.
And you know what, I liked the almonds better! Sorry, chef.
I charred the sprouts with garlic in a veggie basket on the grill, but you can prepare this just as easily in a cast iron skillet or a large frying pan with a lid.
Once the sprouts are charred, you’ll find that the almonds have the same texture and shape as the leaves. They blend in so nicely and are an easy way to add meatiness to each bite.
These will become your new favorite way to eat Brussels sprouts, it’s certainly become mine.
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. course ground black pepper
- 3 tbsp. balsamic vinegar
- 1 tbsp. soy sauce
- 1/3 cup sliced almonds
- 1 tbsp. lemon juice
Instructions
- PREP: Cut the stems off of each Brussels sprout and discard them. Then, cut the sprouts in half and place them in a large bowl.
- SEASON: Toss Brussels sprouts with olive oil, garlic, salt and pepper.
- COOK: Heat the grill to high. Then, reduce to medium-high. Place a vegetable grill basket on the grill and add the sprouts in a single layer so all come in contact with the heat. Close the lid.
- GRILL: Cook for 5 minutes, opening the lid and stirring every minute.
- SAUCE: After 5 minutes, push all of the sprouts into a pile and pour on the balsamic vinegar and soy sauce.
- STIR: Mix together, close lid and grill for 3 more minutes, stirring every minute.
- ADD: Turn heat down to low. Add the almonds and lemon juice. Leave the lid open and cook for 2 more minutes, stirring often.
- SERVE: Pour into a bowl and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for grilled Brussels sprouts
- Brussels sprouts. Fresh is best for this recipe. You may even be able to find some pre-sliced ones in the bagged produce section.
- Olive oil
- Garlic
- Salt
- Coarse ground black pepper
- Balsamic vinegar. Balsamic glaze works well, too; just adjust to taste.
- Soy sauce. Adds umami and tang to the dish.
- Sliced almonds. Chopped almonds would also work and can be found in your grocery store’s baking or nut aisle.
- Lemon juice
Substitutions: While extra virgin olive oil is a staple in most kitchens, sesame oil would be a great swap for this recipe. It’ll help balance the dish’s toastiness while bringing out the flavors of the soy sauce.
See the full recipe card for servings and a full list of ingredients.
How to make crispy Brussels sprouts
- PREP: Cut the stems off of each Brussels sprout and discard them. Then, cut the sprouts in half and place them in a large bowl.
- SEASON: Toss Brussels sprouts with olive oil, garlic, salt and pepper.
- COOK: Heat the grill to high. Then, reduce to medium-high. Place a vegetable grill basket on the grill and add the sprouts in a single layer so all come in contact with the heat. Close the lid.
- GRILL: Cook for 5 minutes, opening the lid and stirring every minute.
- SAUCE: After 5 minutes, push all of the sprouts into a pile and pour on the balsamic vinegar and soy sauce.
- STIR: Mix together, close lid and grill for 3 more minutes, stirring every minute.
- ADD: Turn heat down to low. Add the almonds and lemon juice. Leave the lid open and cook for 2 more minutes, stirring often.
- SERVE: Pour into a bowl and serve.
✔️ PRO TIP
Remove any tough, dry or discolored outer leaves while slicing for a more uniform look and to ensure each sprout has the same texture. I also recommend slicing the sprouts into a uniform size, otherwise the smaller sprouts will cook at a different rate and may become too charred.
How to serve grilled Brussels sprouts
A heaping bowl of these Brussels sprouts makes a delicious and easy dinner, but they’re even better alongside a rib-eye or a slow roasted pork shoulder. I love these as they are, but a dash of red pepper flakes or a generous sprinkle of parmesan cheese take them up a notch. If you have fresh lemons on hand, take a microplane to the rind and add some lemon zest over the final dish, too.
Storage
These last up to four days when stored in an airtight container in the refrigerator. I don’t recommend freezing these as they can become mushy while thawing.
Frequently Asked Questions
Make sure that you place the sprouts in an even layer and that each sprout comes in contact with the grill basket. If you overcrowd the basket or pan, the sprouts can steam instead of grill, which can lead to a less-than-crisp texture.
Boiling them beforehand can definitely speed up the cooking process, however, if your sprouts are cut evenly and in small enough pieces, they should cook just fine without any extra steps needed.
Cruciferous vegetables are best for a recipe like this. If you add cauliflower or another hearty vegetable, the key is to ensure they are similar textures and sizes so everything has the same cooking time.
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Would like directions to do recipe indoors on gas stove.
Jim,
You’ll want the sprouts to be flame kissed, so you can put the veggie basket over your gas burner, but it might get a little messy. Or, you could cook it in a skillet; you just won’t get the same char.
great recipe, we eat Brussel Sprouts all year round so an alternative recipe is always welcome xoxo
Thanks Beverley!