These mouthwatering Grilled Maple Mustard Brussels Sprouts will be your new favorite appetizer! Made quickly and easily on the grill, you’ll be making extras.
If you want to simplify holiday cooking, try grilling some of your fall vegetable side dishes. On crisp autumn days the grill is perfect for warming up outside and freeing up oven space. These Grilled Maple Mustard Brussels Sprouts are an ideal example: quick to make, full of flavor, and perfect for Thanksgiving or Christmas. One bite and you’ll wonder why you didn’t grill Brussels sprouts sooner.
I used Kingsford Original Charcoal for these — a longtime favorite in my family — and followed the basic instructions to get the coals ready. Their bag and starter tips make it simple to bring the grill up to a steady, lasting heat in about 15 minutes. The charcoal provides a consistent smoky flavor that pairs beautifully with the maple-mustard glaze.
A quick note about prep: I blanched the halved Brussels sprouts in boiling water for about two minutes before skewering. That brief blanch makes it much easier to thread the sprouts and ensures they finish tender on the grill without drying out. Tossed in a simple mustard-maple mixture, the sprouts pick up a lovely balance of sweet, tangy and savory notes, then gain smoky char from the grill.
The glaze is straightforward: Dijon mustard, maple syrup, olive oil, garlic, sea salt and freshly cracked black pepper. Whisk those together, coat the halved sprouts, and skewer several halves per stick. Grill the skewers over hot coals until you see nice grill marks, about 3–4 minutes per side. For extra flavor, brush a bit more glaze onto the sprouts as soon as they come off the grill so the sauce can soak in.
These are excellent served warm as an appetizer or alongside a main course. The maple adds sweetness, the mustard brings a tangy backbone, and the pepper gives a pleasant bite — all complemented by the subtle smokiness from charcoal grilling. They’re simple to scale up for guests and make a great addition to any holiday spread.
I hope you enjoy this recipe as much as I do. Grilling vegetables is an easy way to add variety to your holiday menu, and these maple mustard Brussels sprouts are proof that grilled veggies can be just as show-stopping as any grilled protein. Give them a try and make extras — they go fast!
Grilled Maple Mustard Brussels Sprouts
4 servings
Ingredients
- 1 pound Brussels sprouts, small tip of ends trimmed, outer leaves removed and halved
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 4 cloves minced garlic
Instructions
- Heat your grill over high heat following the instructions for your charcoal until the coals are hot and mostly gray.
- While the grill is heating (about 15 minutes), blanch the halved Brussels sprouts in boiling water for 2 minutes to make skewering easier. Drain well.
- In a large bowl, whisk together the Dijon mustard, maple syrup, olive oil, sea salt, black pepper and minced garlic. Add the sprouts and toss to coat evenly.
- Thread about 4 or more halved Brussels sprouts onto each skewer.
- Grill the skewers over hot coals about 3–4 minutes per side, turning until grill marks form and the sprouts are tender. Brush with extra glaze after removing from the heat if desired.
- Serve warm and enjoy.
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Carbohydrates: 22 g
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Protein: 4 g
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Fat: 8 g
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Sugar: 12 g
Disclaimer: Nutritional information is an estimate and may vary depending on product brands and preparation. Consult a professional for specific dietary needs.