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    • Pamela Clark

      Grilled Brussels Sprouts - olive oil, minced garlic, dry mustard, smoked paprika, kosher salt, and black pepper...... Ingredients: 1 pound of Brussels Sprouts 2 Tablespoons whole grain mustard 2 Tablespoons Olive oil Salt & pepper, to taste Equipment needed: Bamboo skewers BBQ or Grill pan Method: Bring a large pot of water to a boil. Blanch the sprouts (i.e. cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath). Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the Brussels Sprouts in the mustard sauce. Allow to marinate for 30 minutes. Once sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts aren’t cooked all the way through yet, they are a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.) When the grill is nice and hot, place the skewered sprouts on the grill. Grill for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce. Enjoy immediately!

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