Honey Glazed Brussels Sprouts with Prosciutto

Brussels sprouts on the grill might sound like a bold move, but trust us — a little char and a honey glaze transforms them into something genuinely special. Wrapped in salty prosciutto and cooked over a hot gas grill, these sprouts caramelise beautifully and make a brilliant side dish for any outdoor spread. They're the kind of thing that converts sprout-sceptics on the spot.

Ingredients

• 500g Brussels sprouts, trimmed and halved
• 8–10 slices prosciutto
• 3 tbsp runny honey
• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar (or cloudy apple juice for a milder version)
• Salt and freshly ground black pepper
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes first)

Method

1. Preheat your gas grill to a medium-high heat — around 200–220°C. If your grill has multiple burners, set up a two-zone cook with direct heat on one side and a cooler zone on the other.
2. Bring a pan of salted water to the boil on the hob and blanch the Brussels sprouts for 3–4 minutes until just beginning to soften but still holding their shape. Drain and pat dry thoroughly — this is key to getting a good sear rather than steaming them on the grill.
3. In a small bowl, whisk together the honey, olive oil, wholegrain mustard, and apple cider vinegar. Season with a little salt and plenty of black pepper. Set aside a small portion of this glaze before you handle the meat.
4. Tear each slice of prosciutto in half lengthways and wrap a piece around each halved Brussels sprout. Thread the wrapped sprouts onto skewers, pushing through the cut side to keep them secure.
5. Brush the skewers generously with the glaze (using the reserved portion — not any that's touched raw ingredients).
6. Place the skewers on the direct heat side of the grill. Cook for 4–5 minutes per side, turning once, until the prosciutto is crisp and the sprouts are nicely charred at the edges. Brush with more glaze as you turn them.
7. Move the skewers to the cooler zone for a final 2–3 minutes if the outside is colouring faster than you'd like the centres to cook.
8. Remove from the grill, brush with any remaining glaze, and serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.