If you like roasted Brussels sprouts, you should give grilled sprouts a try. Just like when you roast them, the outer leaves get a little browned and irresistibly crisp, but the sprouts also pick up a little bit of char flavor from the flames. We microwave-steam them first to “set” their vibrant color and to ensure they’ll be tender when they emerge from the grill. If using bamboo skewers, soak them in water for about 30 minutes before threading on the sprouts.
4 sprays cooking spray
1 lb uncooked brussels sprouts, trimmed
1 tbsp olive oil
1 tsp lemon zest
½ tsp kosher salt
¼ tsp black pepper
1½ tbsp grated Parmesan cheese
Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
In a medium microwave-safe bowl, add Brussels sprouts and 1⁄4 cup of water. Cover and microwave on High until sprouts are crisp-tender, about 4 minutes. Drain sprouts and return to bowl. Drizzle with oil and sprinkle with lemon zest, salt, and black pepper. Toss well to coat. Divide Brussels sprouts among 4 (8- to 10-inch) skewers.
Grill skewers, turning occasionally, until Brussels sprouts are lightly charred, 5 to 6 minutes. Transfer skewers to platter. Sprinkle sprouts with cheese.