Since my first post on Brussels Sprouts, I’ve received a number of comments that the best way to cook sprouts is on the grill. Not one to let a chance to grill or cook Brussels sprouts go by, I moved quickly to make them.
Using my Firewire skewers (once again, these are so awesome), I skewered the trimmed sprouts and then placed them into a bag to marinate. Once in the bag with the marinade, my dinner plans changed and the sprouts ended up marinating for 30 hours instead of the six I had originally thought.
They were great. I don’t know if it was the grill, the marinade or the long time marinating, but they will be in my regular rotation of grilled vegetables.
I added some diced and fried pancetta, but it is equally good without it.
Just a few things to enhance the flavor of the sprouts.
Using my Firewire flexible skewers.
In the bag.
Fresh off the grill.
Grilled Brussels Sprouts
Prep Time: 10 min | Cook Time: 13 min | Makes: 4 servings | Difficulty: Easy
- 1 pound Brussels sprouts, as uniform in size as possible*
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
*Cook’s Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.
Heat a grill to medium.
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.