Trim the ends and remove the tough leaves from the Brussels sprouts. Cut large ones in half, leaving the smaller ones whole.
Preheat your grill to 400℉ (or 200℃).
Thread 5 to 6 of the prepped Brussels sprouts onto metal skewers. I keep the halved sprouts separate from the whole Brussels sprouts to ensure even grilling.
Add 1 clove of grated garlic to 2 tablespoons olive oil and stir to combine.
Brush the garlic olive oil onto all sides of the brussels skewers and season with a few pinches of kosher salt and freshly ground black pepper.
Place the skewers onto your preheated grill, close the lid and grill for 4 minutes. Use tongs to rotate the skewers, grilling for an additional 3 to 4 more minutes or until lightly charred and tender.
Once cooked, carefully remove skewers and let cool slightly before serving.
These are great as is, however sometimes I like to drizzle mine with honey, reduced balsamic and sliced almonds.