It’s officially grilling season and I love summer dinners where you can throw all of your meal components on the grill. I find the foil grill pouch to be a go to for veggies but the only downside of this steaming method is that you miss the delicious crunchy grill char only achieved when you put your veggies directly on the grill. Until recently I have never looked at brussels sprouts as anything but a winter veggie -now I’ve started grilling them and they are truly delicious! It’s so easy to skewer them and toss them on a grill. This recipe has a tasty mustard sauce that you coat on the brussels sprouts before skewering and placing on the grill grates. Enjoy!
- 1 pound of Brussels Sprouts
- 2 Tablespoons whole grain mustard
- 2 Tablespoons Olive oil
- Salt & pepper, to taste
- Bamboo skewers
- Bring a large pot of water to a boil. Blanch the sprouts (meaning cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath).
- Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the Brussels Sprouts in the mustard sauce. Allow to marinate for 30 minutes.
- Once sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts are not cooked all the way through yet, they are a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.)
- When the grill is nice and hot, place the skewered sprouts on the grill. Grill for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce, if so desired. Serve immediately.