AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Grill Roast Brussels Sprouts with Fennel and Prosciutto For Unbelievable Flavor

Share on:
Fire roasting brussels sprouts

Brussel sprouts are one of the hottest sides these days and this recipe leads the pack.

It used to be that Brussels sprouts were the bane of every child’s existence. Boiled or steamed into submission, these mushy, brownish-green blobs smelled so foul that even the dog wouldn’t touch them.

But like all fresh vegetables, a simple change in cooking technique can quickly elevate their status at the dinner table. Dry, high-heat cooking is the key. That keeps the sprouts from releasing too much bad-smelling sulfur. When you quickly roast Brussels sprouts in an oven, in a skillet, or on the grill, they stay crisp-tender and develop a sweet, caramelized flavor with none of the sulfurous odor.

Fresh fennel also plays a big role in this recipe. The roasting process mellows its licorice flavor, leaving behind a subtle brightness that complements the Brussels sprouts.

I like to halve the sprouts, toss them in olive oil and balsamic vinegar and then fire roast them on the grill along with the fennel. Prosciutto adds meaty richness to this delicious grilled side dish.

Grilled Brussels Sprouts with Fennel and Prosciutto Recipe


Grilled Brussels sprouts
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.29 from 63 votes
Fire roasting elevates Brussels sprouts to new heights in this recipe for grilled Brussels sprouts, fennel, and prosciutto. Marinated Brussels sprouts and shaved fennel are grilled until lightly charred before being combined with the smoky meatiness of prosciutto to create a side dish perfect for cookouts and holidays.
Serve with: Chardonnay

Course:
Dinner
,
Lunch
,
Side Dish
,
Vegetable
Cuisine:
American
,
Italian
difficulty scale

Makes:

Servings: 8 servings

Takes:

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  •  Prep. Trim the Brussels sprouts and halve them lengthwise. Place them, along with the olive oil, balsamic vinegar, salt, and pepper, in a large freezer bag. Seal the bag and shake to combine the ingredients.
  • Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. You want one side scorching hot and the other side at about 225°F (107°C). Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F (107°C).
  • Add a vegetable grilling basket to the hot side of the grill and preheat it for 2 to 3 minutes.
  • Cook. When the grilling basket is hot, add the Brussels sprouts to the basket. Cook until lightly charred, about 4 to 5 minutes, stirring frequently. Once charred, move the sprouts to the cooler side of the grill and set the cover on the grill. Continue cooking the Brussels sprouts until fork tender, about 10 minutes.
  • Roll the slices of prosciutto tightly, then slice into ribbons. Add it and the fennel to the Brussels sprouts, and move the grilling basket back to the hotter side of the grill. Cook until the fennel has softened and the prosciutto has begun to crisp, 3 to 4 minutes, stirring frequently.
  • Serve. Remove the basket from the grill and pour the Brussels sprouts, fennel, and prosciutto into a serving bowl. Serve immediately.

Related articles

Published On: 11/11/2017 Last Modified: 2/13/2024

Share on:
  • Clint Cantwell, Champion Pitmaster - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click to comment or ask a question...

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.