Grilled Brussels Sprouts with Balsamic Reduction

These grilled Brussels sprouts kabobs are my new favorite grilled veggie recipe! Tender, charred Brussels sprouts drizzled with a delicious, tangy balsamic reduction...

Like so many men, the way to my hubby's heart is definitely through his stomach - especially when it comes to his favorite grilled foods... These crock pot ribs (finished on the grill) and a thick juicy steak with this ribeye steak marinade are among his favorites right now...

Or maybe not... He's trying to drop a few pounds before vacation this year. So I figured a grilled veggie side might be a better option for his Father's Day dinner this year.

But these grilled Brussels sprouts definitely aren't your run-of-the-mill grilled veggies! Finished off with a generous drizzle of balsamic reduction, these Brussels sprouts have tons of flavor, without tons of added calories.

How To Blanch Brussels Sprouts

Brussels sprouts are a very hardy and tough vegetable, so parcooking them before grilling is an essential step. This will make skewering them easier, and allow them to cook through on the grill without burning.

Blanching them is an easy way to achieve this:

1. Start by trimming the fibrous ends and removing any bruised outer leaves.
2. Boil the sprouts in a large pot of salted water for 3-5 minutes.
3. Remove them from the pot, and immediately run them under cold water or submerge them in an ice bath to stop the cooking process.
4. Pat them dry and continue with the recipe.

Prep The Sprouts For The Grill

Toss the blanched Brussel sprouts with some olive oil, salt, and pepper. Larger sprouts can be placed directly on the grill, but you'll want to skewer smaller ones so they don't fall through the grates.

If you're using bamboo skewers, you'll want to soak the skewers in warm for about 20 minutes to keep them from burning while grilling. Having made this recipe a few times now, I'd actually recommend using these stainless steel skewers for making Brussel sprouts on the grill. Since they conduct heat more effectively, they will help cook the sprouts from the inside out.

Grilling Brussels Sprouts

Grill the Brussels sprout kabobs for about 4-5 minutes on each side, until cooked through and nicely charred on all sides. You can use a sharp paring knife to check that they're tender all the way through.

Note that the skewers do get hot! Handle them with tongs when turning.

Finish With Reduced Balsamic Vinegar

When the grilled Brussels sprouts are done, remove them to a platter and drizzle with the balsamic reduction. Make sure to save some to serve on the side for dipping. Another alternative would be to remove the sprouts from the skewers and toss them with it.

In either case, you definitely don't want to skip it! In fact, you'll probably want to drizzle it over everything on your plate, so trust me when I say: MAKE EXTRA.

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