I have a confession to make. For over 25 years, I was riding aboard the “brussels sprouts are evil” bandwagon, and I don’t really know why other than I just believed the bad rep they have. When I jumped off, I wondered what took me so long! Inspired by Kalyn’s Kitchen, I first tried brussels sprouts roasted with balsamic vinegar and toasted almonds, tossed with a touch of pecorino. That was heaven – roasting the vegetable gives it a caramelized, nutty quality which was enhanced by the vinegar and almonds and perfectly accented with the sharp cheese.
I’ve enjoyed that dish several times but just began to wonder how else I might like my sprouts. Grilling is a lot like roasting in that it also produces a caramelized, slightly sweet quality, and in this kind of weather, I like to throw everything on the grill. Vegetables like eggplant, zucchini, summer squash and asparagus are especially delicious, but I’m not sure I had ever actually heard of anyone grilling brussels sprouts. However, I’ve learned that there’s really not much you can’t grill, so I figured brussels sprouts were no exception. A quick google proved I was right. It didn’t surprise me that Alton Brown grills his sprouts, and I’m sure if anyone has the method perfected, it’s him. They sharp, smokey flavors (garlic, mustard, paprika) in Alton’s recipe really intrigued me; although I didn’t follow his recipe exactly and just sort of threw it together instead, these came out wonderful. The flavors did not disappoint – these sprouts were smokey, sweet and slightly spiced. Grilling them is quick and easy, even with the step of steaming them to soften them a bit. The only thing wrong with this? I didn’t make enough! I usually like to buy my brussels sprouts loose and purchase about 3/4lb – 1lb for the two of us, but this time I had just grabbed a package which was only 9oz. I’ll definitely make more next time!
Inspired by Alton Brown 1 lb brussels sprouts
1 tbsp olive oil
1 clove of garlic, minced
a good squirt of dijon mustard, hefty shake of smoked Spanish paprika, freshly ground salt & pepper (I just eyeballed it all)
Wash the sprouts and trim the stems, and remove any outer leaves that are falling off. Place them in a microwave-safe bowl, with water still clinging to them, and microwave on high power for 3 minutes. Immediately toss with the olive oil, garlic, mustard and seasonings. Let cool.