Smoky Mustard Grilled Brussels Sprouts

HAAAAVE MERCY. We had potatoes and grilled flank steak tonight. Both were incredible, but these brussels sprouts ABSOLUTELY STOLE THE SHOW.

The Messy Mr, who is a meat and carbs kinda guy said these were his favorite part of the night. They made a Brazilian red meat aficionado pick vegetables over steak. These little bad boys did the damn thing.

Best part? My husband was the one who grilled them up. I dressed them and fixed myself a cocktail. A few clutch ingredients + 5 minutes of work on my part = dunzo, ya dig?

That’s the dressing up above. Ain’t she lovely?

Mix ’em on up.

Throw them on a grill pan. Click here for the one I use and recommend.

I wish y’all could SMELL that aroma that hits you when it hits the grill and sizzles just from the photo. I guess you’ll have to whip some up yourself.

Serve them to kids, neighbors, or just plate them up for random passersby like they’re Costco samples. What? Was that weird? Look, I don’t know what you’re into.

Whoever you’re serving, here’s the recipe.

Smoky Mustard Grilled Brussels Sprouts

My carnivore husband preferred these to his steak. Need I say more?
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 178kcal


  • 1 pound brussels sprouts
  • 5 Tbsp olive oil
  • 4 Tbsp stone ground or whole grain mustard (tested with inglehoffer stone ground)
  • 3 cloves garlic (minced or pressed)
  • 1 tsp fresh lemon thyme
  • 3/4 tsp smoked paprika
  • 3/4 tsp onion powder
  • 1 tsp apple cider vinegar
  • salt and black pepper (to taste)


  • Preheat grill to 400 degrees F with a vegetable basket for grilling on the grill grates.
  • Slice brussels sprouts in half from top to bottom and place in large mixing bowl.
  • Combine all other remaining ingredients in a small bowl to make dressing. Mix well.
  • Pour dressing over brussels sprouts, tossing well until coated.
  • Place brussels sprouts on heated vegetable basket and spread out evenly. Toss every 3-5 minutes, cooking for a total of 8-10 minutes.


Heating the grill pan on the grill as it preheats is a nice hack for making the Brussels sprouts not stick to the pan. It also gives a satisfying sizzle and aroma when the sprouts hit the grill.


Calories: 178kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 35mg | Potassium: 450mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 97mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Mention @TheMessyMrs or tag #BlessThatMess!
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