Even if you don’t like Brussels sprouts, we think you’ll like this recipe! Coated with a seasoned oil and then grilled, they’re a quick and easy side dish for barbecue gatherings. Give them a taste, and notice how the grill brings out the natural sweetness of these lovely little cabbages.
YIELD: 5 SERVINGS • COOK TIME: 10 MINUTES
SEASONED OIL MIX
¼ cup (60 ml) regular olive oil (not extra-virgin)
1 tsp kosher salt
½ tsp black pepper 1 tsp garlic powder
½ tsp onion powder
20 (or so) small Brussels sprouts, bottoms trimmed and cut in half
1 tbsp (15 ml) balsamic vinegar
Chimichurri Sauce, optional
To make the seasoned oil, combine all the ingredients in a large bowl. Add the sprouts and toss to combine.
Using a slotted spoon or tongs, place the sprouts in a perforated grill pan on a medium-hot grill, 400 to 500°F (204 to 260°C), reserving the excess seasoned oil. Don’t let too much oil get in the grill pan or you’ll get flare-ups.
Grill the Brussels sprouts, turning and flipping, until browned and tender, about 10 minutes. Toss in the reserved oil and the balsamic vinegar, and then serve. For an interesting twist, toss the sprouts with a little chimichurri sauce.
OPERATION BBQ RELIEF IN ACTION
I am honored to support the spectacular work that OBR does. I was introduced to OBR by my BBQ buddy Neil Gallagher of Too Sauced to Pork, who has served as an on-site volunteer and who has also helped spread the word about OBR here in the Northeast. Bringing hot, delicious food to people who need it most and bringing real comfort in a time of crisis is an incredible effort with real rewards for everyone involved. I am so glad to see OBR going strong.
—KIM PERRY, Behind BBQ