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Home / Campfire Cooking: Brussels Sprouts with Mustard Aioli

Campfire Cooking: Brussels Sprouts with Mustard Aioli

You may have had them baked or steamed, but have you had Brussels sprouts grilled? If not, you need to try them. Put the Brussels sprouts on a wooden skewer and grill them over the campfire for a healthy vegetable side. Before grilling, be sure to soak the skewers in water to reduce the risk of a fire.

Brussels sprouts help reduce the threat of thyroid problems, can lower cholesterol and protect against cancer. They also contain high amounts of Vitamin K and C. This recipe is delicious and full of nutrients.

Brussels Sprouts with Mustard Aioli


Makes 8 Servings

Brussels Sprouts

  • 1 pounds of Brussels sprouts
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • Wooden skewers, pre-soaked in water

Mustard Aioli

  • 1 clove of garlic, minced
  • ¼ teaspoon coarse salt
  • 1 cup mayonnaise
  • 2 Tablespoons Dijon mustard
  • 1-2 Tablespoons lemon juice

Mustard Aioli
1. Mash garlic with coarse salt until paste forms (or mince garlic and mix with salt)
2. Mix in all remaining ingredients 
3. Season with salt and pepper
4. Cover tightly and refrigerate
Note: Can be made up to 2 days ahead of time.

Brussels Sprouts
1. Soak wooden skewers in water for 30 minutes to an hour.
2. Bring a large pot of water to a boil. Blanch the sprouts (i.e. cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath).
3. Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. 
4. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts aren’t cooked all the way through yet, they are a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.)
5. When the grill is nice and hot, place the skewered sprouts on the grill. Grill for 4-8 minutes on each side, or until the sprouts are nicely charred on all sides. 
6. When ready, remove the sprouts from the grill and serve with mustard aioli. 

Enjoy immediately!

Nutritional Analysis:
• Calories 88.2
• Total Fat 7.1 g
• Saturated Fat 1.0 g
• Polyunsaturated Fat 3.1 g
• Monounsaturated Fat 3.5 g
• Cholesterol 4.5 mg
• Sodium 286.1 mg
• Potassium 178.7 mg
• Total Carbohydrate 5.1 g
• Dietary Fiber 1.7 g
• Sugars 1.0 g
• Protein 1.5 g
• Vitamin A 6.6 %
• Vitamin B- 120.0 %
• Vitamin B- 65.0 %
• Vitamin C 62.5 %
• Vitamin E 7.9 %
• Calcium 1.9 %
• Copper 1.6 %
• Folate 6.7 %
• Iron 3.5 %
• Magnesium 2.6 %
• Manganese 7.7 %
• Niacin 1.7 %
• Pantothenic Acid 1.4 %
• Phosphorus 3.1 %
• Riboflavin 2.4 %
• Selenium 1.1 %
• Thiamin 4.1 %
• Zinc 1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Have you tried grilling vegetables before? Let us know in the comments.

Check out some of our other recipes:

Photo Credit: jrwasserman.

A Healthier Michigan
Author: A Healthier Michigan

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