If you're trying to get the health benefits of brussels sprout but don't like their taste or texture, throw them on the grill.The flame-kissed finish brings out their flavors better than boiling or steaming, but doesn't add unnecessary calories the way frying does.Start by tossing the sprout in oil, along with a few spices and seasonings, and then sliding them onto metal skewers.Grill them over medium-high heat for about 5 minutes on each side and serve them hot and crisp, or toss them again in your oil and spice mixture.
Step 1: Pick out food that will hold up to grilling.
When cooked on intense heat, Brussels sprout are prone to falling apart.Pick the firmest and greenest from the bunch to avoid this.The larger the sprout, the better it will be on the grill.Don't use sprouts that are soft to the touch, or already unfurled.It's important to prepare enough brussels sprout for you and your guests.There are at least 4-5 sprout on each skewer.
Step 2: Take the ends of the sprout and slice them.
To cut off the stems and knobby bottoms, use a sharp kitchen knife and be careful not to damage the sprout.To make sure there's enough left to eat, remove a thin slice from each end.They'll grill best when they're left whole.It's a good idea to use a dull knife or bearing down too hard.
Step 3: The sprout can be microwaved for 3 minutes.
Run a small amount of water over the tops of the trimmed sprout to wet them.Put the bowl in the microwave.To make them easier to skewer, a preliminary heating will be enough.If you don't like using the microwave, you can blanche the sprout in a pot of boiling water.More oil and seasonings will be absorbed by the warm brussels sprouts.
Step 4: Let the sprout cool down.
They will be very hot when they first come out of the microwave or boiling pot.Leave them to sit for a few minutes and then give one of the larger ones a light squeeze to see how hot it is.The sprouts should be allowed to rest until most of the steam has dissipated and they are cool enough to handle.
Step 5: You can toss the sprout in oil or seasonings.
Throw or mix the olive oil with the warm sprouts.You can add any herbs, spices, or other ingredients you want to enhance the flavor of the grilled sprouts by following up with a small amount of kosher salt and coarse ground black pepper.Red pepper flakes, cayenne pepper, onion powder, and garlic are all popular seasonings for jazzing up veggies.In addition to some of the more common cooking spices, you might also try incorporating sweet and zesty ingredients like honey, dijon mustard, or lemon zest.A bowl made of metal will make tossing easier.
Step 6: The grill should be on a medium-high heat.
As you finish getting the sprout ready, start the grill up and let it warm up.A moderate temperature will sear the outside of the sprout.If you want the heat to stay consistent, be sure to light both sides of the grill.To remove charred food from the grill grate, use a wire brush and scrub the grate thoroughly.Go easy on the lighter fluid if you're cooking on a charcoal grill.Mild ingredients can be easily overwhelmed by fumes.
Step 7: There are metal skewers for the brussels sprout.
Make sure the stem-ends are facing the same direction by sticking the point of the skewer through the soft center.To give them a little room to breathe, leave at least 2 inch between each.After you've loaded the skewer, start a new one.They can cook more evenly on the grill by orienting all of them the same way.You should only use metal skewers for grilling.When exposed to an open flame, wooden skewers will burn.
Step 8: Skewers can be thrown on the grill.
Place the sprout across the grate with the stem-ends facing down.They will be taking the most direct heat and you won't have to worry about them falling apart.Place the skewers over the grill surface to make it easier to remove them once they're done cooking.If you place the skewers so that they run parallel to the grate, there's a chance they slip through the openings as they cook.Grilling the sprouts directly on the grate gives them a bolder flavor than cooking them on one of the upper racks.
Step 9: Grill for about 10 minutes on each side.
After the first 5 minutes, when the sprout have turned a deep green color and begun to lightly brown around the edges, you should turn the skewers over.It can take as long as 10 minutes per side to heat through a large or tough sprout.Depending on the size, texture, and number of the sprout, the cooking times may be different.As they grill and use your best judgement to determine when they're done, keep an eye on your brussels sprout.The oil on the outside of the sprout will cause them to cook, making them nice and crisp.
Step 10: Before eating, allow the sprout to cool down.
Place the skewers on a clean plate after removing them from the grill.Wait a few minutes before digging because there will be a lot of heat between the layers.By the time you finish eating the rest of the meal, the sprout should have cooled down.If you want to keep things simple, you can either leave the sprout on the skewers or use a larger serving bowl.
Step 11: The sprouts should be tossed in the remaining oil mixture.
If you want to turn up the taste even more, dump the grilled sprout into their original bowl and give them another toss.The smooth oil will give a pleasant contrast to the crisp exterior of the sprout.Finish with a dash of lemon juice or a sprinkle of cheese.
Step 12: You can serve with grilled foods.
They pair perfectly with steaks, chicken, chops, or salmon.Corn on the cob and sliced tomatoes are included in the usual lineup of summer veggies.They're so versatile that you can't go wrong.A grilled brussels sprout is a featured dish in a vegan or vegetarian meal.