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Thanksgiving experiment: Brussels sprouts on the Big Green Egg

IMG_5937This year my wife bought me those brussels sprouts on the stalk for our Thanksgiving dinner. I think she was hoping this might prevent me from actually cooking them, choosing instead to offer them up as a table decoration.

No such luck.

Instead of cutting the brussels sprouts from the stalk and making my usual Turkey Day sprouts and chestnuts, I instead got the idea to grill them.

Out came the Big Green Egg and a quick marinade of olive oil, fresh garlic and some leftover barbecue rub.

After about 40 minutes of turning them and brushing them with marinade over indirect heat, they started to look really appealing.

They smelled very cabbage-y — something my wife doesn’t abide well. But luckily we were serving the meal buffet style, so she could keep them out of olfactory range.

I put a pair of kitchen shears on the plate and let people cut them off. They were soft in the center, almost creamy, with well blistered, crisp leaves. I really liked them, but I like any brussels sprouts.

IMG_5938- by John Kessler for the Food & More blog

9 comments Add your comment


November 26th, 2012
4:39 pm

Those do look tasty. I love them roasted, but the best sprouts I’ve ever had were the baby sprouts with shallots, sauteed in duck fat, at Holeman & Finch. I could eat those like popcorn.

Ned Ludd

November 26th, 2012
5:48 pm

Glad to see you found them on the stalk–We usually kebob them or put in a wire basket, sprinkle with olive oil and garlic then top with rosemary and parmesan when plated. Adding wood chips will give a smokieness that helps to hide the cabbage smell,odor, aroma, scent, stench.
Love my BGE!


November 27th, 2012
12:11 am

Ok, sorry, but just don’t have the taste for that. However, I have really enjoyed grilled stuffed jalapenos, Vidalia onions and of course potatoes.


November 27th, 2012
9:46 am

they look good. We mostly do olive oil, black pepper and kosher salt, although garlic is good too (as long as it doesn’t burn up too much).

I’m not really sure that you need to open the egg, turn and brush them. I think that you could marinade them before hand, let them rip for 30-35 minutes, take them off and give them a final brushing/salting.

Doc Hollidawg

November 27th, 2012
10:12 am

I have also roasted on my BGE. I like salt, pepper, olive oil and a splash or two of balsamic vinegar. I also do them in a pan and peel off as many leaves as I can for an extra helping of crispy bits.

FM Fats

November 27th, 2012
11:31 am

The family was absolutely fascinated by the stalk of brussels sprouts when my wife took it out to prepare it. It was quite good roasted with some maple syrup.


November 27th, 2012
3:57 pm

Brussel sprouts rock. Especially with a little bacon fat. :)


November 28th, 2012
9:21 am

has anyone had any luck growing brussels sprouts locally? I’ve tried for several years with little luck. I read that they like colder months so I’ve used the fall and early winter months after harvesting my other veggies. One year I got great plants but they went to flower before I could intercede. Other times, the plants haven’t thrived.


November 28th, 2012
12:22 pm

Mmm… that just made my stomach growl.