Grilled Brussels Sprouts with Balsamic Vinaigrette

Grilled Brussels sprouts
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Brussels sprouts are bountiful in the fall, and pair well with a traditional holiday menu. Most people who think they don’t like these little cabbages have never had them grilled crisp tender and dappled with a flavorful vinaigrette. We’ve included our recipe for a delicious take on vinaigrette which pairs nicely with other veggies, or even salad.

One tip: This recipe calls for cutting the sprouts in half before grilling. If you have sprouts of varying sizes, you may need to cut some of them into quarters so they will all grill evenly.

Grilled Brussels Sprouts with Balsamic Vinaigrette

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6 servings

Serving Size: --

Calories per serving: --

Fat per serving: --

Ingredients

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese

Instructions

  1. Preheat the grill to medium high.
  2. Trim the tough ends off the sprouts and remove any discolored outer leaves. Cut in half through the stem.
  3. Toss the sprouts with the olive oil and season with salt and pepper.
  4. Put the sprouts in a grill basket, cut side down. Grill for 5-6 minutes or until the sprouts have nice char marks. Turn the sprouts over and continue to grill for another 4-5 minutes.
  5. Put the sprouts in a bowl and cover with aluminum foil to allow them to steam for a few minutes.
  6. Meanwhile, make the vinaigrette. Combine the vinegar, garlic, mustard and honey in a small bowl. Whisk to combine thoroughly. Slowly whisk in the olive oil to create an emulsion. Season with salt and pepper to taste.
  7. Arrange the sprouts in a bowl. Drizzle with the vinaigrette and scatter with grated Parmesan cheese.
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One thought on “Grilled Brussels Sprouts with Balsamic Vinaigrette

  1. Holy cow these sound wonderful! I’m going to marinate for a bit and partially cook with some tater chunks and grill them on skewers! Thanks for the idea.

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