Impromptu Entertaining: Grilled Brussels Sprouts
As things heat up this summer, I try to find more and more ways to take the cooking outside to keep the house from getting too warm. Grilling Brussels Sprouts is a great way to keep your stove and oven turned off. And by doing them on skewers, you create a wonderful presentation for your guests. The marinade is quick and easy to make which makes these perfect for some impromptu entertaining during the week.
Grilled Brussels Sprouts — modified from Alton Brown’s Good Eats
- 1 lb Brussels Sprouts
- 2 Tbs olive oil
- 2-3 garlic cloves, minced
- 1 tsp dry mustard
- 1 tsp paprika
- Kosher salt, to taste
- Cracked black pepper, to taste
Heat grill to medium.
Cut off the stem end of the Brussels Sprouts and remove any outer leaves that seem off colored or wilting.
Place the Brussels Sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.
Combine the olive oil, garlic, mustard, paprika and salt to a medium bowl and whisk together.
Add the Brussels Sprouts to the marinade and toss to combine.
Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels Sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout.
Place the skewers onto the grill. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Baste with any remaining marinade if desired.
Serve the skewers on a large platter.