Charred Brussels Sprouts with Teriyaki Glaze

Charred Brussels Sprouts with Teriyaki Glaze

  • Preparation Time: 10 min
  • Cooking Time: 10 min
  • Total Time: 20 min
JF Burman
JF Burman

Get ready for a flavor-packed side dish with our recipe for Brussels Sprouts on the grill with Teriyaki Glaze. This delightful dish takes the humble Brussels sprout and transforms it into a smoky, charred delight, enhanced by the rich, sweet and tangy teriyaki glaze. Grilling the sprouts gives them a crispy, charred exterior while keeping the interior tender and full of flavor. The homemade teriyaki glaze, enhanced with a boosted dose of brown sugar, adds an irresistible sweet-savory balance that perfectly complements the earthy Brussels sprouts. This is far from your average vegetable side dish; it’s an adventure in flavor. Perfect for a summer BBQ or a special dinner, our Brussels Sprouts on the grill with Teriyaki Glaze will change the way you think about this often-overlooked vegetable.

Ingredients

For the Brussels Sprouts

  • 1 ½ lb - Brussels sprouts
  • 1 tbsp - Extra virgin olive oil
  • Salt and black pepper to taste
  • Chopped green onions and sesame seeds for topping (optional)

For the Teriyaki Glaze

  • ½ cup - Low sodium soy sauce
  • ¼ cup - Water
  • 2 tbsp - Mirin
  • 2 tbsp - Brown sugar
  • 2 tbsp - Honey
  • 1 ½ tsp - Freshly grated ginger
  • 1 tbsp - Minced garlic
  • 1 tbsp - Cornstarch, dissolved in 2 tablespoons of water

Preparation

  1. Clean the Brussels sprouts by trimming the ends and peeling off any yellow outer leaves. Cut each one in half lengthwise. Toss them in a bowl with the olive oil, salt, and pepper.
  2. Preheat your grill for direct grilling at medium heat.
  3. Place the Brussels sprouts cut side down on the grill. Cook for about 5 minutes, until they are nicely charred. Flip them over and grill for another 5 minutes.
  4. While the Brussels sprouts are grilling, combine the soy sauce, water, mirin, brown sugar, honey, grated ginger, and minced garlic in a small saucepan over medium heat. Stir the mixture until the sugar is dissolved. Slowly whisk in the cornstarch-water mixture into the saucepan and continue to stir until the sauce thickens. This should take about 2-3 minutes. Remove the saucepan from the heat.
  5. Once the Brussels sprouts are done, transfer them to a large bowl. Pour the teriyaki glaze over the Brussels sprouts and gently toss until all the sprouts are coated. Top with sesame seeds and chopped green onions (optional) and serve.

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