I recently met Rosemary D and Bernadette D for a nice dinner to catch up on all things food-related. Bernadette was was telling me how most chefs prefer not to be in the limelight – they prefer to be behind the scenes in kitchen. After all not everyone is cut out to be a celebrity chef, right? She mentioned an event where the chefs were the center of attention and in order for them to understand why, they were reminded that if it weren’t for them and their food creativity, many foods would never have a starring role.

Think about cauliflower, kale, truffles and Brussels sprouts (which happened to be the example that she used). All of these are not only found on menus, but also all over cookbooks and cooking magazines.

I’m glad that chefs realized that Brussels sprouts were underrated and gave them the attention they deserved. While neither Ed nor I ate Brussels sprouts as a child, we both love them now.  And, we’re always looking for new ways to cook them.

This is a simple recipe that results in tasty glazed Brussels sprouts. We usually use a grill basket for cooking Brussels sprouts on the grill, but by skewering them they cooked more evenly. Don’t forget to finish them off with grated cheese. Pair these Brussels sprouts with a nice grilled steak (we had a lovely rib-eye) for a great meal. 

Grilled Brussels Sprouts

 

Grilled Brussels Sprouts
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Recipe type: Side
Author:
Serves: 4
Ingredients
  • 1 pound Brussels sprouts, halved
  • 1-1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • Sea salt
  • For garnish freshly grated Parmesan cheese (about ¼ cup)
Instructions
  1. Heat gas grill to high.
  2. In a large bowl, combine Brussels sprouts, olive oil, vinegar, honey, mustard and red pepper flakes and season with salt.
  3. Place sprouts on skewers – be careful not to crowd them.
  4. Grill, turning frequently, until sprouts are tender and cooked through, about 10 minutes.
  5. Can be served warm or at room temperature. Garnish with Parmesan cheese just before serving.
Notes
* Recipe can easily be doubled or tripled.
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