It’s summer and I’m in grilling mode! If you haven’t treated yourself to grilled brussels sprouts you are missing out! Grilled Brussel Sprouts with Lemon Aioli and Parmesan are a delicious low carb, keto-friendly side perfect for summer! Crispy, smoky brussels sprouts with a bright, garlicky, creamy aioli topped with grated Parmesan…could it get any better? Light up the grill, these brussels sprouts are a must-try!!
Hi guys, it's Emilie from Tales of a Texas Granola Girl!
Well, it’s official the Texas summer is here and just like that the temps went from lovely and mild to sweltering in what seems like overnight! I’m grateful the days are longer so I have time to enjoy the outdoors in the evenings after things cool off a bit. This is also my favorite time to grill so we've been eating a little later than usual but no one around here seems to mind a bit! Especially since we’re eating crazy good food like these grilled brussels sprouts! These days if I can put it on the grill to save myself from heating up the kitchen…I’m in!
How to make grilled brussel sprouts
Brussels sprouts are one of our family’s favorite veggies! We especially like them roasted in the oven but I’ve found that the grill gets them super crispy which I love! I know what your thinking…how do you make grilled brussels sprouts? Won’t they fall through the grates? Well yes, they will but I have a tip for that! For any veggies that are small like these guys, I like to put them all in a disposable aluminum pan on the grill. The magic happens when the grill heats up the bottom of the pan and causes some serious caramelization and crisp factor to take place! SOOO GOOOD!
Quick Tip: This Lemon Aioli is great on just about anything from a lettuce wrap to burgers and fish…Make extra!
Can I use frozen brussel sprouts?
You’ll want to use fresh brussels sprouts for this recipe, frozen will have too much moisture. To clean up the sprouts, wash them up, trim off the stem end and peel off the outside leaves that may be wilted or not tightly attached to the sprout. After they’re all trimmed, I like to give them another rinse and dry them off before throwing them in the pan.
What type of oil should I use?
Toss the sprouts in the fat of your choice and they are off to the grill. I would stay away from extra virgin olive oil or butter for this, but avocado oil, light olive oil, bacon fat, and even duck fat are great for this dish!
How can I serve grilled brussel sprouts?
Serve these Grilled Brussels Sprouts up as an appetizer with the delicious, bright aioli as a dip on the side or serve them up drizzled with this super quick and easy Lemon Aioli and don’t forget the Parmesan! Either way, these crispy grilled brussels sprouts are a real crowd pleaser!
Check out some other grilled recipes perfect for summer!
For the Aioli:
- ½ cup mayonnaise
- ¼ teaspoon lemon zest
- 1 tablespoon lemon juice
- 1-2 cloves of garlic finely minced or grated
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Garnish: Shredded Parmesan
Equipment: 9x13 Aluminum Pan
- Preheat grill to 350-375 degrees.
- Toss the trimmed brussels sprouts with your fat of choice and the next four seasonings in the aluminum pan. Cover the pan with tightly with foil and place on grill. Cook covered for 10 minutes.
- Meanwhile, in a small bowl, combine the mayo and the next 5 ingredients and stir to combine. Cover and set aside in the fridge.
- After 10 minutes, remove the foil from the pan and continue to grill uncovered for 15-20 minutes, stirring once halfway through. Cook until crispy and caramelized.
- Remove the sprouts from the pan and place on serving platter or dish and sprinkle with Parmesan. Drizzle with the aioli as desired or serve on the side as a dipping sauce and enjoy!