By Christie Vanover | Published August 31, 2022 | Last Updated August 31, 2022
What are Brussels sprouts
I never fully understood what Brussels sprouts were until I was walking through a farmer’s market in Belgium and came across this huge stalk of cabbage-like balls.
That’s when I realized both how they grew and why they were called Brussels sprouts (Brussels is the capital of Belgium).
I have another recipe on my site for how to cook the full stalk of sprouts, but most of the time, you’ll find the vegetable already removed from the stem and sold individually in the grocery store.
The sprouts are cruciferous vegetables, similar to cabbage and cauliflower. They can taste a little bitter and skunky, if not cooked properly.
But when you season the tiny cabbages and cook them in the Ninja Grill, the outer leaves will crisp up and the centers will almost melt in your mouth, making them both a healthy and delicious side that’s sure to become a family favorite.
Substitutions: In place of the olive oil and balsamic vinegar, you can also use bottled vinegar-based salad dressing.
How to cook Brussels sprouts in a Ninja Grill
- STEP ONE: Cut the raw Brussels sprouts in half. You can also remove the stem at the bottom if you’d like. However, it can cause the leaves to separate. Place them in a large bowl.
- STEP TWO: Set the Ninja Grill function to air crisp and the temperature to 400f degrees. Set the time to 20 minutes. Place the air fryer basket in the grill.
- STEP THREE: Add the olive oil, balsamic vinegar, salt and pepper to the bowl of Brussels sprouts and toss to coat.
- STEP FOUR: Place the sprouts in the Ninja Grill in the air crisp basket and cook for 20 minutes, tossing every 5 minutes.
- STEP FIVE: Once the sprouts are brown and have a crispy texture and the centers are fork tender, they’re ready. Be sure to check both the smaller sprouts and larger sprouts. The large sprouts may need a little more cooking time.
How to serve grilled Brussels sprouts
Once the crispy sprouts are cooked through, remove the air crisp basket from the grill and pour them into a serving bowl. Sprinkle with some added salt and pepper to taste.
If you want to add even more flavor, a drizzle of bottled balsamic glaze, maple syrup or a squeeze of lemon juice is a perfect addition. You can also sprinkle on a little parmesan cheese or goat cheese.
Brussels sprouts are best when they are eaten right away, but you can also save them in an airtight container in the refrigerator for 3-5 days.
Reheat them in the microwave or in a Ninja Grill set to the air crisp function at 375F degrees, until warmed through.
Grilled Brussels sprouts don’t freeze and reheat very well, so only cook as many as you can eat within the week.
Frequently Asked Questions
If you cook your sprouts at 400F degrees on the Ninja Grill with it set to air crisp, you shouldn’t have any problems with the leaves getting crispy. The convection in the grill will circulate the hot air. If you cook at a lower setting, they may not crisp up as much.
There is no need to soak them. It’s best to rinse them and remove any extra wrinkly or brown leaves, but otherwise, prep is really simple. Just slice, season and cook.
Yes, my friend. You can add bacon to any recipe. It’s the perfect food. If you do want to add bacon, I recommend dicing it and mixing it in with the sprouts after they’ve cooked for about 5 minutes.
Technically, they are named after the capital of Belgium, which is Brussels. So the correct term is Brussels sprouts.
More side dishes on the Ninja Grill
Ninja Grilled Balsamic Brussels Sprouts
- 2 lbs whole Brussels sprouts
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 1/2 tsp kosher salt
- 1 tsp coarse ground black pepper
- Prep: Rinse the sprouts and cut each one in half. Place them in a large bowl.
- Heat Grill: Set the Ninja Grill cook function to air crisp, the temperature to 400F degrees and the time to 20 minutes. Add the air crisp basket to the grill.
- Season: To the bowl of sprouts, add the oil, vinegar, salt and pepper. Toss to coat.
- Grill: Place the sprouts in the air crisp basket in a single layer. Cook for 20 minutes, tossing every 5 minutes, until they are fork tender.
- Serve: Remove to a serving bowl and season with salt and pepper to taste.