30-Minute Grilled Brussels Sprouts

Prep: 15 minCook: 15 minmedium
Grilled Brussels Sprouts with Salami and Smoked Mozzarella

Charred Brussels sprouts get with crispy salami, smoky bacon, and creamy smoked mozzarella in this robust side dish. The sprouts are grilled until tender and caramelized, then tossed with fresh herbs, toasted pine nuts, and a simple balsamic dressing. The combination of salty cured meats and melted cheese transforms humble Brussels sprouts into an indulgent accompaniment perfect for barbecues or hearty dinners. The high heat of the grill creates beautiful char marks while keeping the sprouts tender inside, making this a standout way to prepare this often-overlooked vegetable.

Gluten-FreeNut-FreeKeto

Ingredients

  • 500 gm Brussels sprouts, halved if large or left whole if small
  • 6 slices hot salami, or mild if preferred
    mild salami1:1

    Use mild salami for less heat

  • 6 slices eye bacon
    regular bacon1:1

    Any bacon works well

  • ½ bunch chives
  • 2 tablespoons parsley, roughly chopped
  • 50 gm pine nuts, toasted
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • fresh ground black pepper
  • 1 tablespoons balsamic vinegar, good quality
  • 1 tablespoons olive oil, extra
  • 100 gm smoked mozzarella, grated, or feta if unavailable
    feta cheese1:1

    Feta provides tangy saltiness instead of smoky creaminess

Instructions

  1. 1

    Prepare all ingredients before starting: chop parsley and chives, toast pine nuts, halve salami and bacon pieces, grate mozzarella

  2. 2

    Toss trimmed Brussels sprouts with salt, pepper and olive oil in a large bowl to coat

  3. 3

    Heat BBQ plate until very hot, then reduce to medium heat

  4. 4

    Lay salami and bacon pieces on grill, turn after 1 minute to brown both sides, then remove to plate

  5. 5

    Place Brussels sprouts on grill and turn every couple of minutes, charring on all sides with lid down for approximately 10 minutes at 400°F until knife pierces easily

  6. 6

    Return sprouts to bowl and mix with salami, bacon, parsley, chives and pine nuts

  7. 7

    Dress with balsamic vinegar and extra olive oil, add fresh pepper and taste for salt

  8. 8

    Transfer to serving plate and sprinkle with grated smoked mozzarella

Tips

Tip 1

Prepare all ingredients before starting to grill as the cooking process moves quickly once the Brussels sprouts hit the hot grill.

Tip 2

Test doneness with a knife tip - Brussels sprouts should be tender inside while maintaining some char on the outside for the best texture and flavor.

Good to Know

Storage

Store covered in refrigerator for up to 3 days. Best served warm but acceptable at room temperature.

Make Ahead

Can prep ingredients up to 4 hours ahead. Grill just before serving for best texture.

Serve With

Serve immediately while warm as a side dish. Can be served at room temperature for outdoor gatherings.

Common Mistakes

Watch

Don't overcrowd the grill or Brussels sprouts will steam instead of char properly.

Watch

Avoid overcooking the salami and bacon as they will become tough and chewy.

Substitutions

hot salami→
mild salami1:1

Use mild salami for less heat

eye bacon→
regular bacon1:1

Any bacon works well

smoked mozzarella→
feta cheese1:1

Feta provides tangy saltiness instead of smoky creaminess

Full guide →
Find more substitutions →

FAQ

Can I make this in the oven instead of grilling?

Yes, roast at 220C for 15-20 minutes, turning once. Add the salami and bacon to a separate pan for the last 5 minutes to crisp.

What if I don't have pine nuts?

Substitute with toasted almonds, walnuts, or pumpkin seeds. Any toasted nut or seed will add the desired crunch and richness.

How long will this keep in the fridge?

Store covered for up to 3 days. The flavors actually improve overnight, but the Brussels sprouts will lose some crispness when reheated.