Grilled Brussels Sprouts Food

GRILLED BRUSSEL SPROUTS WITH BALSAMIC

Steps:

• Pre-heat grill on high.
• Slice each brussels sprout in half, lengthwise. Set aside.
• Brussel Sprouts Marinade: In a wide bowl, add olive oil, balsamic vinegar, garlic, honey, paprika, chili flakes and salt. Whisk to emulsify. Take 2 tbsp out in small bowl. Add brussel sprouts to remaining marinade in wider bowl. Mix to coat all in dressing. Season with generous pinch of salt. Set aside. In remaining marinade in small bowl, add minced shallot and set aside.
• In remaining marinade in small bowl, add minced shallot and set aside.
• Skewers: Thread brussel sprouts on metal skewers. (See Note 1) Make sure to keep cut side on same side for all sprouts. This ensures even cooking and better placement on the grill.
• Grill: Spray the grill with cooking oil spray. Place brussel sprouts skewers cut side down. Grill until sprouts are tender and cooked through, about 10 minutes. Keep an eye to avoid burning.
• Serve: Plate grilled brussel sprouts with skewers. Or remove from skewers and add to a Serving bowl. Spoon shallot-balsamic mixture on top along with crumbled feta. Enjoy!

GRILLED BRUSSELS SPROUTS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Toss the Brussels sprouts with the butter, oil, 2 teaspoons salt and several grinds of black pepper in a medium bowl. Layer the bacon in a 24-by-12-inch grill basket in a single layer and top with the Brussels sprouts. Close the grill basket and place it on the grill over indirect heat Brussels sprouts-side down. Cover the grill and cook until the Brussels sprouts are tender and dark golden, 15 to 20 minutes. Open the grill, flip the basket so the bacon is down and move the basket to direct heat. Cook until the bacon is crisp, 2 to 3 minutes. If you want your Brussels sprouts darker, flip again and cook for another 1 to 2 minutes.
• Carefully remove the Brussels sprouts to a serving platter, crumble the bacon over the top and sprinkle with the lemon zest. Sprinkle with the red pepper flakes and Parmesan, if using.

GRILLED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat grill to medium-high. Trim stems and outer leaves from Brussels sprouts. Cut larger sprouts in half vertically through the stem. Leave smaller sprouts whole.
• Place Brussels sprouts in a large mixing bowl then drizzle with olive oil. Toss to coat then season with salt and garlic powder and toss once again to distribute seasonings.
• Lay a large sheet of heavy-duty aluminum foil (about 18"-20" long) out then place sprouts in the center. Fold edges to seal Brussels sprouts securely inside.
• Transfer foil packet to the grill then cook for 12-15 minutes until sprouts are just beginning to become tender.
• Coat grill grates with oil, break open foil packet then transfer sprouts directly onto grill. Cook directly on grill for 6-8 minutes, until the sprouts are lightly browned and have reached desired tenderness.
• Remove from grill, season with a bit of pepper and additional salt if necessary and serve right away.

GRILLED BRUSSELS SPROUTS RECIPE

Steps:

• If using, soak 6 wooden skewers in water for at least 30 minutes. Place a medium pot of water over high heat and bring to a boil. Preheat grill to medium-high heat. Trim the stems off the Brussels sprouts and slice each in half lengthwise. Boil the halved Brussels sprouts for 3 minutes. Using a slotted spoon, transfer Brussels sprouts into a large bowl. (Tip: Make sure to drain as much water from the sprouts as possible before transferring them into the bowl.) Add remaining ingredients (olive oil, lemon juice, garlic, salt, red pepper flakes, thyme, rosemary and pepper). Toss until sprouts are well-coated. (Tip: Do not rinse this bowl; set aside for later.) Skewer sprouts onto wooden skewers. Place sprouts on grill and grill for 7-10 minutes, flipping once after about 3-4 minutes. Remove sprouts from skewers and place them back in the mixing bowl. Toss to coat with any remaining oil and seasonings.

GRILLED BRUSSELS SPROUTS

Steps:

• Mix butter, garlic salt and onion powder together and set aside.
• Thread brussels sprouts onto metal skewers.
• Grill sprouts on medium low heat until they start to soften (about 10 minutes).
• Turn frequently and brush with the butter mixture every few minutes.

GRILLED BRUSSEL SPROUTS

Steps:

• First, preheat grill to 450ºF and create a tin foil boat out of tinfoil and place on a baking sheet.
• Next, prepare brussels sprouts by washing and patting dry. Then, using a sharp knife to remove any ends and then slice each brussel sprout in half the long way.
• Place brussels sprouts in the tin foil boat and the rest of the ingredients. Use your hands or a spatula to coat all of the brussels in oil, vinegar, and spices.
• Place tin foil boat on the grill over direct heat and grill for 10 minutes. Toss brussels and grill for another 5-15 more minutes (depending on how thick the brussels sprouts are). Grill unti the brussels sprouts are fork-tender.
• Remove from grill and enjoy!

GRILLED BRUSSELS SPROUTS

Steps:

• Clean and wash brussel sprouts. Cut them in half if they are big.
• Steam them for 3-4 minutes. You want them to be tender but slightly undercooked. Microwave times will vary if you use the microwave.
• Toss them with avocado oil and teriyaki sauce
• Add them to metal or wooden skewers.
• Place them on top of metal foil for 5 minutes, turning half way through.
• Remove foil from underneath and grill until desired crispiness is achieved (about 30 seconds to a minute for me). Remove from heat and skewers and enjoy!

GRILLED BRUSSELS SPROUTS

Steps:

• In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half., Cut red pepper and onion into 1-1/2-in. pieces. On 4 metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.

GRILLED BRUSSELS SPROUTS

Steps:

• Soak 6 wooden skewers in water for at least 30 minutes.
• Place a medium pot of water over high heat and bring to a boil.
• Preheat grill to medium-high heat.
• Trim the stems off the Brussels sprouts and slice each in half lengthwise.
• Boil the halved Brussels sprouts for 3 minutes. Using a slotted spoon, transfer Brussels sprouts into a large bowl. (Tip: Make sure to drain as much water from the sprouts as possible before transferring them into the bowl.)
• Add remaining ingredients (olive oil, lemon juice, garlic, salt, red pepper flakes, thyme, rosemary and pepper). Toss until sprouts are well-coated. (Tip: Do not rinse this bowl; set aside for later.)
• Skewer sprouts onto wooden skewers.
• Place sprouts on grill and grill for 7-10 minutes, flipping once after about 3-4 minutes.
• Remove sprouts from skewers and place them back in the mixing bowl. Toss to coat with any remaining oil and seasonings.

GRILLED BRUSSELS SPROUTS

Steps:

• Skewer the sprouts
• drizzle with the Olive Oil
• liberally cover the sprouts with thyme.
• Grill until outside leaves are dark brown.

GRILLED BRUSSELS SPROUTS

Steps:

• Combine Brussels sprouts, garlic, salt, pepper and 1 tablespoon oil in a medium bowl; toss until the Brussels sprouts are fully coated.
• Preheat grill to medium-high (400-450°F). Coat a metal grilling basket with cooking spray. Arrange the Brussels sprouts in a single layer in the basket. Place the basket on the grill rack; grill, covered and tossing occasionally, until the Brussels sprouts are tender and charred in spots, 8 to 10 minutes.
• Whisk lemon juice, honey and the remaining 1 1/2 tablespoons oil in a medium bowl. Add the grilled Brussels sprouts and toss to combine.

GRILLED BRUSSELS SPROUTS

Steps:

• Heat a grill to medium.
• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt 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 with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

GRILLED BRUSSELS SPROUTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush butter over Brussels sprouts and season with garlic powder, black pepper, and seasoned salt.
• Place sprouts on the preheated grill and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.

GRILLED BRUSSELS SPROUTS WITH MAPLE-MUSTARD GLAZE

Steps:

• Preheat the grill to high heat (425℉). If using wooden or bamboo skewers, place 5 to 6 skewers in a shallow pan or dish with water to soak for 30 minutes.
• Steam the Brussel sprouts for 4-5 minutes using your preferred method. Allow the sprouts to cool for 3-4 minutes or until cool enough to handle. See NOTES below for steaming method options.
• Thread the steamed Brussels sprouts onto the skewers by inserting the pointed end of the skewer into the stem of the sprout then using your hand to gently, but firmly, slide it onto the skewer.
• Make the glaze. In a small bowl, whisk together the maple syrup, mustard, oil, garlic, red pepper flakes, black pepper, and salt. Set aside 1 tablespoon of the glaze to be used later.
• Brush the glaze onto the skewered sprouts. If you don't have a brush, spoon the glaze onto the sprouts and slather it around with the back of the spoon.
• Place the skewers directly on the grill grate and cook over direct heat for 2 minutes or until grill marks appear and the outermost leaves start to get charred and crispy on the edges. Turn the skewers and repeat two more times, cooking for a total of 6 minutes or until the sprouts are cooked to your liking.
• Remove the skewers from the grill and place on a clean plate or platter. Drizzle the reserved 1 tablespoon glaze over the Brussels sprouts and serve. May be served hot or cold.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.