Grilled Brussel Sprouts with Balsamic Glaze {Cast Iron Recipe!}

Grilled Brussel Sprouts with Balsamic Glaze

I could have sworn I hated Brussel Sprouts. I’m almost positive I despise them. I asked my parents, they agreed that surely I couldn’t stand them.

But then I grilled them.

And now I love them.


Brussel Sprouts in a cast iron pan

I was looking for a veggie side dish to make and this one jumped out to me.  I really love using cast iron on the grill, plus it involved balsamic vinegar and garlic (two of my favorite ingredients), so this was a perfect recipe to try.


Grilled Brussel Sprouts with Balsamic Glaze

Delicious. You’ll love these. Garlic yumminess, crispy exterior, and an awesome vinegar tang. Grilled Brussel Sprouts will become a regular in the grilled veggie rotation at our house.

Grilled Brussel Sprouts with Balsamic Glaze

A great way to use cast iron on your grill.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Calories 221 kcal


  • Cast Iron Skillet


  • 1 lb Brussels Sprouts
  • 2 cloves of smoked roasted minced garlic
  • 1 chopped finely onion
  • 1 tsp of sea salt
  • Freshly cracked pepper to taste
  • 2 tsp olive oil
  • 4 tsp of balsamic vinegar
  • 1 tbs flour
  • 1 tbs butter


For Glaze

  • In a saucepan, combine garlic, onion, salt & pepper, vinegar, flour, and butter.
  • Whisk frequently on low heat until thickened, then remove from heat.

For Brussel Sprouts

  • Set up your grill for direct cooking.
  • Place cast iron skillet on the grate to heat it up.
  • Lightly coat Brussel Sprouts in Olive Oil, sprinkle with salt & pepper and toss into the heated cast iron skillet.
  • Cook for about 15 minutes, turning frequently to crisp all sides.
  • For increased crispiness, try cutting the sprouts in half.
  • Drizzle Sprouts with the Balsamic Glaze


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