ROASTED BRUSSELS SPROUT SKEWERS
These Brussels sprout skewers are a great party vegetable because you can make them ahead of time and then roast (or even grill them, if you’re cooking out) right before serving the rest of the food. They do take 30 to 40 minutes to cook, so keep that in mind if you’re entertaining. SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: 40 minutes
1 pound (454 g) Brussels sprouts
1 large red onion, quartered, layers separated
1 large yellow squash (or zucchini), quartered lengthwise and chopped
¼ cup extra-virgin olive oil
Salt
Freshly ground black pepper
- Preheat the oven to 400°F (200°C).
- Carefully skewer a few Brussels sprouts, one layer of onion, and a piece of squash. Repeat until the skewer is full. Place on a roasting pan. Repeat until the vegetables are used up.
- Brush each skewer with olive oil, and season with salt and pepper. Roast for 30 to 40 minutes, or until the onions are tender and the Brussels sprouts are slightly browned, and serve.
VARIATION 1 BBQ-ROASTED BRUSSELS SPROUT SKEWERS: Brush the skewers with BBQ Sauce (here).
VARIATION 2 SWEET POTATO–BRUSSELS SPROUT SKEWERS: Swap the squash for peeled, diced sweet potato to get some healthy beta-carotene into your system.
PREP TIP: Skewer and marinate the vegetables ahead of time, and pop them in the oven (or onto the grill) about an hour before you want to serve.
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Roasted Brussels sprout skewers are the party vegetable that lets you do the fiddly work hours before anyone arrives. Brussels sprouts, red onion layers, and yellow squash thread onto skewers, get brushed with olive oil, and roast until the onions go jammy and the sprouts take on brown edges. Assemble them in the afternoon, roast them while the rest of dinner finishes, and accept the compliments.
Pro Tips
- Thread one layer of onion between each sprout and squash piece — the onion layers act as spacers so everything roasts instead of steaming.
- If you're grilling instead of roasting, brush with oil and grill over medium heat for about 15 minutes, turning occasionally — the char on the squash is worth it.
- Soak wooden skewers in water for 20 minutes first so they don't scorch during the 30 to 40 minute roast.
- Swapping the squash for peeled, diced sweet potato works beautifully — just parboil the sweet potato cubes for 5 minutes so they finish at the same time as the sprouts.
Frequently Asked Questions
Can I assemble these skewers ahead of time?
Yes — thread and oil them up to a day ahead and refrigerate on the sheet pan. Roast straight from the fridge, adding 5 extra minutes to the cook time.
Can I make these on the grill?
Absolutely. Grill over medium heat, turning every few minutes, until the sprouts are charred and tender — about 15 minutes total. Brush with more oil as they cook.
How do I keep the vegetables cooking evenly on the skewer?
Cut the squash and onion pieces to roughly the size of the sprouts, and leave a little space between each piece so hot air circulates around all sides.
What dips go well with these skewers?
A drizzle of BBQ sauce brushed on in the last 10 minutes of roasting is the easiest win, and a side of chimichurri or ranch for dipping rounds out the plate.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Brush each skewer with olive oil, and season with salt and pepper.
- Roast for 30 to 40 minutes, or until the onions are tender and the Brussels sprouts are slightly browned, and serve.
