Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan

by Erin

Next time you are preparing a vegetable side dish, throw them on the grill! These grilled Brussels sprouts couldn’t be easier and are tossed with pistachios, cranberries, and parmesan cheese.

Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan 2

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When it comes to vegetables roasting is my favorite way to cook them, especially when it comes to Brussels sprouts as made evident by many different roasted Brussels sprouts recipes on my blog. Apparently it is also the most common vegetable to appear in side dishes.

After years of avoidance starting in childhood and then rediscovering them as an adult it seems I am now trying to make up for lost time. So why not continue my little Brussels crush and add another method of cooking to the list? Let’s grill.

Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan 1

With handy tools such as skewers and grilling skillets, cooking vegetables on the grill has been made much easier. I cannot tell you how many times I have watched pieces fall in between the cracks. But not anymore!

After only 10 minutes on the grill these Brussels sprouts were cooked and slightly crispy on the outside. After a quick toss with pistachios, cranberries, and parmesan cheese they are ready to be served along side of your favorite grilled meat.

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

One year ago: Tofu Lettuce Wraps With Cashew Sauce

Two years ago: Mini Pumpkin Black and White Cookies


Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 lb. Brussels sprouts, trimmed and cut in half
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • 1/4 cup shelled pistachios, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup grated Parmesan cheese


  1. Heat grill to medium*.
  2. Place Brussels sprouts in a large bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper and toss again to distribute.
  3. Pour Brussels sprouts into a grill pan and cook on grill for 10 minutes or until starting to brown.
  4. Transfer back to the same large bowl. Add pistachios, cranberries, and Parmesan cheese. Toss and serve immediately.


*No grill? Heat a large skillet over medium-high heat on your stove top.

Did You Make This Recipe?
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Source: Adapted from Cookin’ Canuck.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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natalie@thesweetslife October 5, 2014 - 9:41 pm

Pistachios are my new favorite nut to add to side dishes–just made a beet salad with them the other night that was awesome and these sound great too (and a perfect dish for Christmas, given the colors!)

Rachel Cooks October 2, 2014 - 4:55 pm

I’m a recent convert to brussel sprouts. I made a shredded brussel sprout salad that was a big hit. I love them roasted and will definitely try them grilled (have to get one of those nifty grill pans first!). I’m thinking this recipe would work with roasted sprouts as well.

spiffycookie October 3, 2014 - 8:28 am

Yay for also being a recent sprout convert! I have been wanting to try a shredded salad and this recipe was actually adapted from one. You can absolutely use this recipe with roasted sprouts. Enjoy!

Heather October 2, 2014 - 11:23 am

Oh yum! I normally roast my brussel sprouts but these look great on the grill.

Sharana @ Living The Sweet Life Blog October 2, 2014 - 9:49 am

Ironically, the only way I’ll eat brussel sprouts is roasted — MMM .. great great great recipe :)

lk529 October 2, 2014 - 8:36 am

Great idea! I’m a Brussels sprouts convert too. :)


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