It is only because of bountiful baskets that I discovered my adoration of brussel sprouts. I don’t think I ever tried them before but assumed I wouldn’t like them. They really get a bad rap. However as soon as I roasted them, I was in love.
Once I brought home the case of brussel sprouts, I knew I was going to need to try cooking them another way. With steak on the menu for this week, I decided that grilling them would be my first experiment.
The preparation of these these came together easily then I handed them over to the grill master with some simple instructions. He listened diligently and cooked them as I described but when he brought them in the house, he thought they weren’t burnt. I like them a little charred so we went for a taste test. They are fabulous! They are similar to my beloved roasted ones but with the added smokiness.
Ingredients
- 1 pound brussel sprouts
- 2 T olive oil
- 1 t salt
- 1/4 t pepper
- 1 t garlic powder
Instructions
- Cut the stem off of your brussel sprouts and remove any leaves that don't look very good (yellow or wilted).
- Steam the brussel sprouts for a couple minutes. You could also boil them in a little water. You just want to get them cooked a little because the outer leaves will cook quickly on the grill so this will help make sure they get cooked through.
- Toss the brussel sprouts with the oil then apply the seasoning and toss them again.
- Skewer a few brussel sprouts.
- Grill them for a few minutes then turn them so they cook evenly.
- You can serve them on the skewers or pull them off.
