Grilled Brussels sprouts kebabs

Grilled Brussels sprouts kebabs: Vegetarian sosaties. Photo by Marele van Zyl

Grilled Brussels sprouts kebabs: Vegetarian sosaties

If you’re following a vegetarian diet or just want to make your holiday Brussels sprouts even better, try our Grilled Brussels sprouts kebabs.

Grilled Brussels sprouts kebabs

Grilled Brussels sprouts kebabs: Vegetarian sosaties. Photo by Marele van Zyl

There’s a vegetable that families always prepare over the holidays but nobody actually enjoys. It isn’t broccoli but Brussels sprouts but there is a way of making them better. Grilled Brussel sprouts kebabs are far better and tasting then those bland ones you throw in a pot on the stove. Grilling them is the easiest way to get a tasty flavorful Brussels sprout. Quick and simple to prepare, drizzled with balsamic glaze and served with dipping sauce.

Grilled Brussels sprouts kebabs tips

Boiling these sprouts, like most other vegetables, is not very tasty because you’re boiling out all of the nutrients and the texture is even worse. Grilling adds some caramelisation which improves the flavour and the texture. The balsamic glaze also adds seasoning with the garlic powder and salt, adding the flavour you really want. You can also make a mustard and mayo aioli as a dipping sauce too.

If you’re following a vegetarian diet or just want to make your holiday Brussels sprouts even better, try our Grilled Brussels sprouts kebabs.

Grilled Brussels sprouts kebabs recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy
Servings

4

kebabs
Prep time

5

minutes
Baking Time

10

minutes
Total time

15

minutes

Ingredients

  • 24 24 Brussels sprouts

  • ½ tsp ½ salt

  • 1 tsp 1 black pepper

  • ¼ tsp ¼ garlic powder

  • ¼ cup ¼ olive oil

  • 2 tbsp 2 balsamic glaze

Method

  • Preheat your grill to medium-high heat (200°C+)
  • Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half. Season with salt, pepper, garlic powder (optional) and olive oil.
  • Thread onto the skewers, 6 halves on each one.
  • Grill for 5 minutes on each side, turning once.
  • Transfer to a plate and drizzle with Balsamic reduction or Balsamic vinegar.

Notes

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