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Clare Wilkinson

Grilled Brussels sprouts with smoked garlic aioli

An alternative way to cook that festive staple ingredient, Brussel Sprouts, by grill and smoking expert, Andy Noonan.

Serving: 4
Time: 30 minutes
Difficulty: Medium


  • 500g Brussel sprouts

  • Olive oil

  • 50g Unsalted butter, melted

  • Salt and pepper

  • Juice of 1 lemon

  • 50g Hazelnuts


  • Basting brush

  • Wooden skewers, soaked in water for at least 30 min

For the Smoked Garlic Aioli:

  • 5 garlic cloves 

  • 1 egg yolk

  • 200ml light olive oil

  • Juice of half a lemon

  • Sea salt and white pepper





For the Smoked Garlic Aioli:

  • Crush the garlic cloves, along with some sea salt, in a pestle and mortar into a paste, or use the back of a knife on a chopping board.
  • Add egg yolk, lemon juice and garlic to a food processor and blend to combine.
  • With the processor running, add a small amount of oil and wait for it to emulsify, add oil in small increments until ensuring the mixture doesn't split, slowly drizzle the remainder until it’s all added. Don’t run the processor too long as we want this aioli to be slightly more runny than normal. The consistency of mayo loosened with lemon juice is what we’re looking for here (so you can drizzle it easy over the Brussel Sprouts).
  • Season generously with sea salt and white pepper, transfer to a bowl and set aside. If the mixture is too thick you can add a little more lemon juice or water.

Grilling the sprouts:

Setup your grill for direct grilling by adding an even layer of coals across 70% of the grill, but leaving a section with no coals to move your skewers to if you have flare-ups.

  • Slice each brussel sprout in half from the root end to the top of the sprout and add to a mixing bowl. 
  • Squeeze over ½ the lemon juice and a glug of olive oil, season with a good pinch of salt and stir.
  • Skewer brussel sprout halves through the root end first ensuring they fit tightly and are evenly placed. The flat sides should all be together so with one turn of the skewer you can flip to the rounded side.
  • Brush and oil your hot grill grate. 
  • Place skewers flat side down and grill over a high heat for about 4-5 minutes.
  • Turn when nicely browned, baste the cooked side in melted butter and herb brush. Cook the round side for a further 2-3 minutes.
  • The sprouts should be soft on the outside, nicely browned with a little char, but still have a crunch on the inner layers. Remove from grill and squeeze over the remainder of lemon juice

For the garnish:

  • Toast the hazelnuts in a dry pan or a sieve over the hot coals for 2-3 mins moving around constantly ensuring they don’t burn. Crush in a pestle and mortar or roughly chop, set aside.
  • Spread the skewers on a long plate, generously drizzle over the aioli and sprinkle on the hazelnuts.

Read more Andy's recipe for Dirty Sweet Potatoes