I never thought my kids would be excited about Brussels sprouts… until I served them on skewers. There’s something about grilling them that changes everything — those crispy edges, that smoky flavor, the fun of picking them right off the stick. It’s now one of our favorite veggie sides when we fire up the grill. Even my husband says, “Make extra next time.” Trust me, you’ll want to.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• ½ tsp garlic powder

• Salt and pepper, to taste

• Optional: shredded Parmesan or lemon wedges for serving

• Skewers (wooden or metal)

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.

2. Bring a pot of salted water to a boil. Blanch Brussels sprouts for 3–4 minutes, then drain and rinse under cold water. Pat dry.

3. In a bowl, toss sprouts with olive oil, balsamic vinegar, garlic powder, salt, and pepper.

4. Thread sprouts onto skewers, flat side facing the same direction for even grilling.

5. Preheat your grill to medium-high heat.

6. Grill skewers for 4–5 minutes per side, or until nicely charred and tender.

7. Serve warm with a sprinkle of Parmesan or a squeeze of lemon if desired.

Sarah’s Tips

• Blanching helps them cook through without burning — don’t skip it.

• Add red onion or mushrooms to your skewers for extra variety.

• These are delicious on their own or served over a grain bowl or salad.

Nutrition (Per Serving):

• Calories: 130

• Protein: 3g

• Carbs: 10g

• Fat: 9g

• Fiber: 4g

• Sugar: 3g