Mike and I love roasted Brussels sprouts, and were intrigued when we saw this recipe for the grill. The ingredients are a little different—it uses honey, grainy mustard, and crushed red pepper flakes. The result was delicious—but maybe go a little lighter on the red pepper flakes than called for below—they gave the dish quite a kick!  

Source: delish by Lena Abraham

Prep time: 15 minutes

Cook time: about 10 minutes

Total time: 30 minutes

Heat grill to high.

We cooked the Brussels sprouts in a grilling basket instead of on skewers. We placed the basket over the foil to catch any liquid that we used to brush the veggies, and then put the basket directly on the grill (no foil underneath).


  • 1 lb Brussels sprouts, halved
  • 3 Tablespoons extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon grainy mustard
  • 2 teaspoons crushed red pepper flakes
  • Kosher salt
  • ½ cup Freshly grated Parmesan for garnish


  1. In a large bowl, combine Brussels sprouts, olive oil, vinegar, honey, mustard, and red pepper flakes. Season with salt.
  2. Thread sprouts onto metal skewers. (We opted to grill in a basket.) Grill, turning frequently, until sprouts are tender and cooked through, about 10 minutes.
  3. Garnish with Parmesan before serving.