Grilled Brussels Sprouts

0 from 0 votes
Recipe by Naomi Sherman


Net Carbs







I’m a Brussels Sprouts tragic
There is nothing better than fresh, new season sprouts, steamed with butter and salt
When I first saw grilled or roasted Brussels Sprouts, I thought that they would be amazing
But they were a bit…meh.
Instead of being tender and caramelised, they were kind of dry and charred
So, I was determined to work out how to make them the way they were in my head
Voila! Check these out
By steaming them first you retain that fresh tenderness and then you layer that with a caramelised finish for every kind of delicious
You don’t have to add the oven-crisped pancetta – but why would you not?
So, if you’ve been on the fence over grilled Brussels Sprouts, I dare you to try these
Make them. Post them. Tell me what you think


  • 100 grams of Pancetta, cooked at 180° for 10-15 minutes until crispy

  • 500 grams of fresh Brussels Sprouts

  • 2 tablespoons of olive oil

  • 1 teaspoon of onion powder

  • 0.5 teaspoon of garlic paste

  • 1 teaspoon of salt

  • 0.5 teaspoon of ground black pepper


  • Prepare your pancetta and crumble it into a container
  • (this is a great thing to have on hand in the fridge to add a punch of flavour and crunch to dishes)
  • De-stem and peel your sprouts and cut in half
  • Steam for about 10 minutes, until just tender
  • Mix the seasonings into the olive oil and toss through the cooked Brussels Sprouts until they’re well coated
  • Heat a non-stick frying pan and cook the sprouts, cut side down, until they are golden and caramelised.
  • Add the crumbled pancetta and stir through

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories184
  • % Daily Value *
  • Total Fat 13g 20%
    • Total Carbohydrate 11.8g 4%
      • Protein 8.2g 17%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.