Grilled Brussels Sprouts with Maple-Mustard Glaze

Grilled Brussels Sprouts with Maple-Mustard Glaze

Grilled Brussels sprouts: enjoy this flavorful side dish with a sweet maple-mustard glaze. Perfect for BBQs and healthy eating.

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Prep Time 39 minutes mins

Cook Time 6 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

• 1 lb small-medium Brussels sprouts, stems trimmed and other leaves removed
• 1 ½ tablespoons maple syrup
• 1 ½ tablespoons spicy brown or Dijon mustard
• 1 tablespoon olive oil
• 1 small garlic clove, grated or finely minced
• ¼ teaspoon crushed red pepper flakes
• ⅛ teaspoon black pepper
• pinch fine salt

Method

 

1. Preheat the grill to high heat (425℉). Soak 5-6 wooden or bamboo skewers in water for 30 minutes if using.
2. Steam the Brussels sprouts for 4-5 minutes and let them cool for 3-4 minutes.
3. Thread the steamed Brussels sprouts onto the skewers, inserting the pointed end into the stem.
4. In a small bowl, whisk together the maple syrup, mustard, oil, garlic, red pepper flakes, black pepper, and salt. Set aside 1 tablespoon of the glaze.
5. Brush the glaze onto the skewered sprouts; use a spoon if necessary to slather it on.
6. Grill the skewers directly on the grate for 2 minutes until charred. Turn and repeat for a total of 6 minutes.
7. Remove from the grill, drizzle with reserved glaze, and serve hot or cold.
8. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

– Soak wooden skewers for at least 30 minutes to prevent burning.
– Adjust the heat level by modifying red pepper flakes.
– For extra flavor, marinate the sprouts in the glaze for 30 minutes before grilling.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The Science of Searing and Glazing

Achieving perfectly grilled Brussels sprouts hinges on two key culinary principles: controlled heat for searing and the careful application of a glaze. The goal is to achieve a tender interior while developing a deeply savory, slightly caramelized exterior through the Maillard reaction. This reaction, responsible for browning and complex flavor development, occurs when sugars and amino acids in the sprouts are exposed to high heat. Direct grilling provides this intense heat, but it must be managed to prevent burning before the sprouts are cooked through. Overcrowding the grill can lead to steaming rather than searing, resulting in limp, unappealing sprouts. Ensuring adequate space allows hot air and radiant heat to circulate, promoting even browning.

The maple-mustard glaze plays a crucial role in both flavor and texture. The maple syrup provides sugars that readily caramelize under the grill’s heat, enhancing the Maillard reaction. The mustard contributes acidity and emulsifying properties, helping to bind the glaze ingredients and create a more cohesive coating. The garlic and red pepper flakes add aromatic depth and a hint of spice. Applying the glaze towards the end of the grilling process is critical. If applied too early, the sugars in the maple syrup can burn before the sprouts are tender, leading to a bitter taste and charred exterior. A late application allows the glaze to thicken and adhere to the sprouts, creating a glossy, flavorful finish without excessive burning.

Troubleshooting

• Problem: Sprouts are burnt on the outside, raw on the inside.

  Fix: Reduce the grill heat or move the sprouts to a cooler part of the grill. Ensure they are not too close to direct flames. Consider par-boiling or steaming the sprouts for 3-5 minutes before grilling to pre-cook them.

• Problem: Sprouts are mushy and not browned.

  Fix: Ensure the grill grates are clean and hot before adding the sprouts. Do not overcrowd the grill; cook in batches if necessary to allow for proper searing. Pat the sprouts dry before tossing with oil and seasoning.

• Problem: Glaze is too thin or too thick.

  Fix: If too thin, continue grilling for another minute or two, tossing frequently, to allow some of the liquid to evaporate. If too thick, stir in a teaspoon of water or olive oil off the heat to loosen it.

• Problem: Sprouts are sticking to the grill.

  Fix: Ensure the grill grates are well-oiled and hot. Toss the sprouts thoroughly with olive oil before placing them on the grill. Using a grill basket can also prevent sticking and make flipping easier.

Substitutions

• Maple Syrup: Honey or agave nectar can be used as a sweetener. The flavor profile will change slightly, with honey adding floral notes and agave providing a more neutral sweetness.
• Spicy Brown or Dijon Mustard: Whole grain mustard can be substituted for a coarser texture and a milder, tangier flavor. Yellow mustard can be used in a pinch, but the flavor will be less complex.
• Olive Oil: Avocado oil or another high-heat cooking oil can be used. The flavor impact will be minimal, but ensure the oil has a smoke point suitable for grilling.
• Red Pepper Flakes: A pinch of cayenne pepper or a dash of your favorite hot sauce can be used for heat. Adjust the quantity based on your spice preference.

Pro tips

• Soak wooden skewers for at least 30 minutes to prevent burning.
• Adjust the heat level by modifying red pepper flakes.
• For extra flavor, marinate the sprouts in the glaze for 30 minutes before grilling.

Try these grilled Brussels sprouts at your next BBQ and watch them disappear! Feel free to experiment with different glazes for variety.

Frequently asked questions

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