For the Love of Brussels Sprouts 2

Part 2 of my series on Brussels Sprouts:  Grilled.  Simple, fast, and five ingredients or less.

The idea of grilling Brussels sprouts was not my own.  My sister, Carla, discovered this while we were living together in Williamsburg.  This is probably my favorite way to cook Brussels sprouts.  The smokey flavor is incredible and very unique.

 

Grilled Brussels Sprouts with Butter and Lemon (feeds 2 as a side dish)

 

Ingredients:

• 10-12 Brussels Sprouts
• 2 Tb unsalted butter
• 1 lemon
• 4 skewers
• fresh ground pepper

Steps:

• Preheat a grill to medium-hi heat.

 

• Rinse the Brussels sprouts.  Trim off the bottoms and remove any ragged outer leaves.  Cut them in half (if there are any super-small ones, leave them whole).

 

• Skewer the Brussels sprouts so that they're all cut side up.

 

• Zest the lemon.  Put zest to the side.
• Melt the butter (microwave is quick and easy).  Halve the lemon and squeeze the juice into the butter.

 

• Whisk together butter and lemon.  Drizzle over the sprouts.  Sprinkle a few pinches of zest on top and season with fresh pepper.  (The leftover zest can be thrown into vinaigrette dressing to freshen it up.)

 

• Grill for about 10 minutes, covered, until browned on the bottom and the middle is tender-crisp

 

• Serve and enjoy!  With Brussels sprouts like these, you'll be fighting for the last one :-)

For the Love of Brussels Sprouts

A lot of people don't like Brussels sprouts.  I grew up thinking I didn't like them, but that has definitely changed.  I've also become a Brussels sprouts converter - feeding them to people who "don't like them" and then they later ask for the recipes!  I have three basic ways that I cook Brussels sprouts:  sautéed, roasted, and grilled.

Part 1:  Sautéed.  Simple, fast, and five ingredients or less*

This recipe can easily be altered with different steaming liquids, spices, garnishes, etc. (examples at the end)

Sautéed Brussels Sprouts with Roasted Red Peppers and Lime (feeds 2 as a side dish)

 

Ingredients:

• 10 Brussels sprouts
• EVOO
• 1 lime
• roasted red pepper strips
• crushed red pepper
• salt

Steps:

• Add ~2Tb of EVOO to a medium pan and preheat over Medium-Hi heat.  (The oil should get hot but should not be smoking.  On my electric stove, I've learned that "M-H" is below the 'Medium' marker.  Unfortunately all stoves are different...)

 

• Rinse the Brussels sprouts.  Trim off the bottoms and remove any ragged outer leaves.  Cut them in half.

 

• Add the Brussels Sprouts, about 1/4 tsp red pepper flakes, and a smidge of salt.  Sautée, tossing periodically, until golden brown in spots (about 5 minutes).

 

• Meanwhile, zest half of the lime.  Squeeze the lime juice into a separate bowl.

 

• Add ~12 roasted red pepper strips, the lime juice, and ~1 Tb of water or other additonal liquid (I used the brining liquid that the pepper strips were in - mine weren't in oil).
• Cover and allow to cook/steam for about 4 minutes, or until tender.  I prefer mine to be on the al dente/tender crisp side.

 

• Remove to serving bowl.  Add lime zest.  Toss, and serve!

*5 ingredients or less does not include salt/pepper/EVOO/water




Easy flavor combinations (sub for cooking fat, liquid, garnish, spice respectively):

     Sesame oil, 1.5 T soy sauce and 1.5 T water, green onions, powdered ginger and powdered garlic

     Butter, juice of 1 lemon and 1 T water, lemon zest, black pepper

     EVOO, 3 T white wine, capers, black pepper

     Non-stick pan w/ no oil, 1 T red wine vinegar and 2 T water, sun dried tomatoes, smoked paprika