Grilled Brussels Sprouts with Balsamic Vinaigrette

Brussels sprouts are bountiful in the fall. They pair well with a traditional holiday menu. Most people who think that they don’t like these little cabbages have never had them grilled crisp, tender and served with a flavourful vinaigrette. Follow the recipe below for a for delicious grilled sprouts with a balsamic vinaigrette.


For the Brussels sprouts

450 g Brussels sprouts
1 tablespoon olive oil
salt & pepper to taste

For the balsamic vinaigrette

¼ cup balsamic vinaigrette
1 small clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
⅔ cup extra virgin olive oil
salt & pepper to taste
grated parmesan cheese

Ingredient Tips

Brussels Sprouts

This recipe calls for cutting the sprouts in half before grilling. If you have sprouts of varying sizes, you may need to cut some of them into quarters. This will allow them grill a little more evenly.

Balsamic Vinaigrette

This vinaigrette will pair nicely with other veggies or even salad.


  1. Preheat your grill to medium high.
  2. Trim the tough ends off the sprouts and remove any discoloured outer leaves. Cut in half through the stem.
  3. Toss the sprouts with olive oil, and season with salt and pepper.
  4. Put the sprouts in a grill basket, cut side down. Grill for 5-6 minutes or until the sprouts have nice char marks. Turn the sprouts over and continue to grill for another 4-5 minutes.
  5. Put the sprouts in a bowl and cover with aluminium foil. This will allow them to steam for a few minutes.
  6. While the sprouts steam, make the vinaigrette. Combine the vinegar, garlic, mustard and honey in a small bowl. Whisk to combine thoroughly. Slowly whisk in the olive oil to create an emulsion. Season with salt and pepper to taste.
  7. Arrange the sprouts in a bowl. Drizzle with the vinaigrette and scatter with grated parmesan cheese.