Have you ever had brussels sprouts on the grill?
We’ve become a little bit obsessed ever since we first made them a few years ago. Tony now makes them at least twice a week to pair with chicken sausages, my honey mustard chicken, or salmon. We just can’t get enough and always seem to be coming back to this simple, yet oddly addicting dish, so a few years back I figured, why not put it on the blog?
These grilled brussels sprouts are tender and caramelized, perfect for pairing with my garlic fingerling potatoes (that you can also grill!), and make the best healthy side dish during the summer when you don’t feel like turning on your oven.
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Easy grilled brussels sprouts ingredients
You literally only need 6 simple ingredients to make this foil pack grilled brussels sprouts:
- Brussels sprouts: of course, because that’s what we’re grilling up!
- Yellow onion: for an extra veggie and boost of flavor.
- Olive oil: to coat the onion and brussels sprouts well.
- Spices: we’re just using garlic powder, salt & pepper in this recipe. Simple, yet incredibly flavorful!
How to grill brussels sprouts in foil
We’re using a foil pack method to make these easy grilled brussels sprouts. It’s truly a game-changer!
- Prep your sprouts. First, preheat your grill to 400 degrees. Wash your brussels sprouts and pat them dry.
- Season them up. Next, place your brussels and onion slices in a large bowl, then drizzle them with olive oil, garlic powder and salt and pepper.
- Make your foil pack. Add the brussels onto a large piece of foil, then add another large piece of foil on top. Seal the edges by folding a piece of foil together. Use a fork or knife to poke a hole at the top of the foil to allow some steam to escape.
- Grill & devour. Place the foil pack over direct heat on the preheated grill and grill for approximately 20-25 minutes. Serve immediately, adding more salt and pepper if necessary.
Feel free to double the recipe and make two separate foil packs to serve four people.
Why use a foil pack to grill brussels sprouts?
- It prevents the brussels sprouts from falling through the grill grates (phew)
- A foil pack also holds in all of the spices and oil so none of it spill through the grates
- Using a sealed foil pack with holes poked in the top helps to evenly cook the brussels sprouts all the way through without them getting mushy from the steam.
Customize your grilled brussels sprouts
I love keeping the brussels sprouts simple with garlic powder, salt & pepper, but feel free to make them your own!
- Add your favorite spices and seasonings like chili powder & cayenne pepper for a kick of heat, balsamic, rosemary & thyme for and herby flavor, or even maple syrup, garlic and cinnamon for a sweet & savory combo.
- Add some chopped bacon or pancetta for an even more savory flavor.
- Toss in some extra veggies like carrots, red onion, bell pepper or asparagus. Just be sure to space everything out so that it cooks evenly.
How to store grilled brussels sprouts
If you have any brussels sprouts leftover feel free to store them in an airtight container in the fridge for up to 5 days. To reheat simply place them in the microwave until they’re heated through or toss them on the stovetop.
What to serve with grilled brussels sprouts
These easy grilled brussels sprouts in foil make the best side dish for your favorite summer mains. Here are some of my favorites:
- Ultimate Vegan Black Bean Burgers with Creamy Tahini Garlic Sauce
- Baked or Grilled Honey Mustard Chicken
- Seriously Good Sweet Potato Cheddar BBQ Chicken Burgers
- Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole
- Greek Chicken Kabobs
- Sticky, Sweet & Spicy Grilled Ginger Chicken
I hope you love this easy foil pack grilled brussels sprouts recipe! If you make them be sure to leave a comment & a rating to let me know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Tony's Melt-In-Your-Mouth Grilled Brussels Sprouts
Ingredients
- ½ pound brussels sprouts, cut in half
- ½ yellow onion, cut into thick slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- Freshly ground salt and pepper
Instructions
- Preheat the grill to 400 degrees. Wash your brussels sprouts and pat them dry.
- Place brussels and onion slices in a large bowl, then drizzle them with olive oil, garlic powder and salt and pepper. Next add brussels onto a large piece of foil, then add another large piece of foil on top. Seal the edges by folding a piece of foil together. Use a fork or knife to poke a hole at the top of the foil to allow some steam to escape. Place over direct heat on the preheated grill and grill for approximately 20-25 minutes. Serve immediately, adding more salt and pepper if necessary.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 15th, 2020, and republished on June 22nd, 2023.
34 comments
Putting the brussels sprouts in the foil is key! I usually roast them on a baking sheet and thought it’s SO yummy that way, I always end up burning some to a crisp. Love the foil idea 😍
Absolutely! It makes them the perfect texture 🙂
Would this work if you put the foil packs in the oven instead of on the grill….?
I haven’t tried it!
hi thank you for sharing a recipe I try today it is very tasty
Glad you loved them!
Dear Monique,
Thank you for that side recipe – I loved it and paired it with the suggestions you made – garlicky potatoes and the honey mustard chicken. All 3 were a hit in my house!
and yes, I’ve put the foil in the oven and it was so good!
Absolutely! So happy to hear that!
This was such an easy and amazing way to grill Brussels. Even my 3 year old loved them!
Oh YAY, glad you both are loving these! 🙂
This is one the best and easy veggie outdoor grilling recipes I’ve come across! The Brussel Sprouts were insanely delicious!! I will make them again and again….Thank you!
These were great – tender and flavorfull!
Amazing! So glad you loved them ❤️
I’m sure these would have been delicious BUT – we followed the instructions and both packets were burnt. Inedible. I thought they should be cooked on INDIRECT heat, but directions said direct. Will try again on indirect and expect better results.
Yes, direct has worked well for me! Sorry to hear that they burned. I wonder if your grill got too hot? Let me know how they come out next time!
These really are the most perfect melt-in-your-mouth brussel sprouts. My husband recently expressed his distaste for brussel sprouts but this recipe made him change his mind about them!
Nice!!! So glad these won him over 🙂
Don’t have a grill right now. I was wondering if I could cook in a Pyrex, cover with foil and put a slit in the foil to release a little steam? Not a huge fan of cooking in foil but I will if you think that is the only way these can turn out.
Yes that will work well! Otherwise try the roasting method from this recipe.
SPOT ON!!
Love the sprouts, the process was simple, tasty and lends itself to putting personal tastes into the process!
HIGHLY RECOMMENDED!
-Hunter
Thanks, Hunter! So glad to hear they came out great 🙂
Not fit for dogfood
How so? Just because you might not be a fan of Brussels sprouts doesn’t mean other aren’t.. I would recommend trying a recipe before reviewing it!
I kind of supersized the recipe for 14 people and it came out fantastic, everyone loved them. I’ll be doing this again soon.
This was so good. If I ever wanted to win a cooking show, I’d make this. It took much longer in my small over. I needed to use convection bake at 450 for 40 mins. I added 1/4 red onion.
Yum! Sounds delicious, Ashley. SO glad you are loving this recipe and it turns out great for you!
Fine recipe if you like steamed brussels sprouts, would not recommend
so sorry to hear this recipe did not turn out for you, Terry. If made correctly, they should have come out perfectly!
We have made this year round- it is our favorite Brussel Sprout recipe! My husband knows the recipe by heart.
Ahhh I’m so glad to hear that! Tony will be so happy 🙂 Thanks, Mary!