Admittedly, I fell in love with Brussels sprouts more recently as an adult. These baby cabbages are so tasty, simply cooked in extra virgin olive oil with a generous pinch of salt and pepper. On occasion, I’ll dress them up– adding mushrooms, hazelnuts, and even a handful of dried cranberries–for a festive side dish (so good!)
But just when I thought Brussels sprouts couldn’t get any better…BAM… grilled Brussels sprouts skewers came in the picture. And y’all, they didn’t disappoint.
Tips for Grilled Brussels Sprouts
The thing about brussels sprouts is that they’re just so much better when perfectly caramelized and extra crispy. So be sure to grill them until nicely charred. And because I chose to do Brussels sprouts skewers here, it’s important to heat up the sprouts in the microwave so that they are soft enough to allow a skewer to pass through. To impart more flavor, toss the warmed Brussels sprouts in a simple marinade of good extra virgin olive oil, citrus (I chose lemon, but you can do balsamic vinegar), fresh garlic and your spice of choice. I think smoked paprika is the perfect spice, adding a special depth, smokiness, and just enough sweet. And if you don’t mind spicy, add a pinch of crushed red peppers.
More Brussels Sprouts tips
I mentioned this in an earlier post, you’re looking for Brussels sprouts to be at least the size of a quarter, smaller is considered underdeveloped. And of course, look for tight heads with no brown spots or wilted leaves. To avoid molding, wash and prep Brussels sprouts just before using.
More Recipes To Try
Mediterranean Bean and Broccoli Pasta 5 from 8 reviews Brussels Sprouts with Polenta Lebanese Style Cinnamon Meatballs Best Roasted Greek Potatoes One-Pot Greek Baked Chicken and Orzo
