Grilled Brussels Sprouts

Grilled Brussels sprouts - a quick and healthy side dish!

Ingredients:

450 g Brussels sprouts (it is important that they are as uniform in size as possible)
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon soy sauce (or TAMARI sauce)
1 tablespoon balsamic vinegar
1 teaspoon DIJON mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Wooden or metal skewers

Directions:

1. If using wooden skewers, soak them in water for at least 1 hour before cooking.
2. Cut off the ends of the Brussels sprouts and remove the outer brown leaves. Place in a large bowl and microwave on high for 3 minutes (if you don’t have a microwave, blanch the Brussels sprouts in boiling water for 3 minutes, then plunge them into an ice bath; drain well). Let cool.
3. Preheat an outdoor grill to medium heat (about 375°F). You can also grill the Brussels sprouts in a grill pan on the stovetop or in the oven (grill mode).
4. When the Brussels sprouts are cool enough to touch, in the same bowl, toss the olive oil, garlic, soy sauce, balsamic vinegar, mustard, salt, and pepper over them. Toss to coat evenly.
5. Assemble the skewers: Thread 4-5 Brussels sprouts onto each skewer, stem ends pointing in the same direction. Leave at least 1 cm of space between each sprout. If your Brussels sprouts are of different sizes, group similar-sized sprouts on the same skewers to ensure even cooking. Reserve the remaining soy sauce and balsamic vinegar mixture in a bowl (it’s super tasty and you’ll need it later).
6. Place the skewers on the grill. Cover and cook for 5 minutes. Carefully flip the skewers over. Cover again and cook for another 5 minutes, until nicely browned and tender enough to pierce easily with a sharp knife.

7. Carefully remove the Brussels sprouts from the skewers and place them back in the bowl with the reserved soy sauce and balsamic vinegar mixture. Toss with a large spoon. Then transfer to a serving plate or serve straight from the bowl.

Yield: 3 servings
Recipe: wellplated.com