Category:
Side Dishes

Seasons:
January, February, March, December

Courtesy of Jack Gilmore

Super easy

2 pint(s) Brussels sprouts, outer leaves removed
1 tablespoons salt
1/4 cups olive oil
1 medium onion, quartered
1/2 tablespoons black pepper
1/2 tablespoons kosher salt
1/4 cups Dijon mustard
2 tablespoons sherry vinegar
2 tablespoons olive oil

Grilled Brussels Sprouts Directions

In saucepan, cover Brussels sprouts with water, add salt, and bring to boil; remove immediately and strain.

In stainless-steel bowl, combine oil, onion, and seasonings with Brussels sprouts.

On prepared grill, grill until completely charred, turning for even cooking. (I recommend a perforated grill pan, and use it like you’re stir-frying sprouts on the grill.)

For Dijon vinaigrette, in stainless-steel bowl, whisk together mustard, vinegar, and oil. Add Brussels sprouts and toss.

To serve, place on a platter and drizzle with Balsamic Syrup (see recipe here).