Grilled Brussels Sprouts
Grilled Brussels Sprouts with Lemon Aioli are crispy, smoky, and packed with flavor. Fresh Brussels sprouts are grilled until perfectly caramelized, then topped with a bright lemon aioli and a sprinkle of Parmesan cheese. This easy side dish is perfect for summer cookouts, weeknight dinners, and backyard BBQs.
If you think you only like roasted Brussels sprouts, wait until you try them on the grill. The high heat creates crispy edges and smoky flavor that pairs perfectly with the creamy lemon garlic sauce.
Serve them alongside Tuscan Grilled Chicken, Keto London Broil, or Grilled Stuffed Chicken Breast for a side dish everyone will love.
Before You Get Started
- Use fresh Brussels sprouts, not frozen.
- Trim the stem ends and remove any loose outer leaves.
- Dry the sprouts well after washing.
- A disposable aluminum pan, grill pan, or grill basket makes grilling much easier.
- Use a hot grill for the best caramelization.
- Avoid overcrowding the sprouts so they can brown properly over direct heat.
- Make the aioli ahead of time for even better flavor.
Ingredients
- Brussels sprouts – Fresh Brussels sprouts work best for grilling.
- Oil – Avocado oil, light olive oil, bacon fat, or duck fat are all great choices.
- Lemon aioli – A creamy combination of mayonnaise, lemon, and garlic that pairs perfectly with the smoky sprouts.
- Parmesan cheese – Adds a salty, savory finish.
See the recipe card for quantities.
How to Make Grilled Brussels Sprouts
Step One: Preheat the grill to medium-high heat. Wash, trim, and dry the Brussels sprouts.
Step Two: Toss the sprouts with oil until evenly coated. Place the Brussels sprouts in a disposable aluminum pan or grill basket.
Step Three: Grill, stirring occasionally, until the sprouts are tender with crispy, caramelized edges.
Step Four: Transfer to a serving dish and drizzle with lemon aioli. Sprinkle with freshly grated Parmesan cheese and serve.
Top Tip💡
The disposable aluminum pan is the secret. It keeps the sprouts from falling through the grates while still allowing them to develop incredible caramelization and smoky flavor.
Storage
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
Reheat in the air fryer, oven, or skillet to bring back some of the crispness.
Variations
- Bacon Brussels Sprouts – Toss with crumbled bacon before serving.
- Spicy Brussels Sprouts – Add crushed red pepper flakes or cayenne pepper.
- Balsamic Brussels Sprouts – Toss the sprouts in a simple balsamic marinade before grilling. A combination of balsamic vinegar, olive oil, garlic powder, and salt makes one of my favorite marinade ingredients for vegetables.
- Vegetable Medley – Add sliced onion or asparagus to the pan before grilling.
- Skewered Brussels Sprouts – Thread the sprouts onto skewers for easier handling directly on the grill.
- Garlic Parmesan Brussels Sprouts – Add extra garlic and Parmesan.
- Smoked Brussels Sprouts – Cook them on a pellet grill for even more smoky flavor.
Common Questions
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are highly recommended. Frozen sprouts contain too much moisture and won’t crisp properly on the grill.
If you only have access to frozen Brussels sprouts, take a look at my recipe for Air Fryer Frozen Brussel Sprouts instead!
What oil works best?
Avocado oil, bacon fat, duck fat, or light olive oil all work well because they tolerate high heat better than extra virgin olive oil.
Can I make the lemon aioli ahead of time?
Yes. In fact, the flavor improves after a few hours in the refrigerator.
What should I serve with grilled Brussels sprouts?
They’re excellent with grilled steak, burgers, chicken, salmon, pork tenderloin, or ribs.
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Grilled Brussels Sprouts
Ingredients
- 2 lb fresh brussels sprouts washed and trimmed
- 1/4 cup olive oil or fat of choice
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
For the Aioli:
- 1/2 cup mayonnaise
- 1/4 tsp lemon zest
- 1 tbsp lemon juice
- 1-2 cloves of garlic finely minced or grated
- 1/4 tsp salt
- 1/8 tsp pepper
Garnish: Shredded Parmesan
Equipment: 9×13 Aluminum Pan
Instructions
- 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 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, place them on a 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!
Notes
Nutrition
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Originally Published August 2, 2019, as a guest post from Emilie of Texas Granola Girl. Revised and Republished June 23, 2026.
So delicious , My family loved it. Thank you !