Why do brussels sprouts get such a bad rap? My guess is too many people have had a bad brussels sprout experience with mushy, overcooked, bland ones. I mean seriously, they are possibly one of my favorite vegetables. I compare the flavor to broccoli, just with a smoother texture. And being a member of the cabbage family means that they are going to absorb the flavors of your seasoning really well. Typically I roast my sprouts with garlic and olive oil until the tops are brown and caramelized. But with all of our recent grilling adventures I decided to track down a new preparation method.
Before I go any further, I’ve always said “Brussel” sprouts and just now realized (through some google searches) it’s supposed to be “Brussels“. It doesn’t feel right though…
This recipe hit the nail on the head right away. The blanch ensures that they are no longer tough to eat but it’s quick enough that they are not over cooked and mushy. Then the tossing in that fabulous seasoning? Are you kidding me, match made in heaven. I love the unexpected flavor from the celery seed. Then there’s the grilling, the outside starts to turn a fabulous golden brown that really concentrates the flavor. Really really fabulous. So please, STOP HATING ON THE BRUSSELS SPROUTS and try this recipe.
Before I end this post I need to take a little personal side track. Here we go again! Jesse is headed back to China in a few weeks. Luckily this stay is only for a month (and he’ll be back for Thanksgiving!!) but it’s still a month apart. Because of his impending trip I plan on making a lot of comfort food in the coming weeks. The boy loves his mashed potatoes (who can blame him?) and other US friendly carbs. So you can expect to see lots of those sorts of recipes. And possibly some unexpected twists…. You’ll have to stick around and see
Grilled Brussels Sprouts
12 small to medium Brussels Sprouts
1 1/2 Tbsp olive oil
3/4 tsp kosher salt
1/2 tsp cracked black pepper
1 tsp onion powder
1 tsp garlic powder
3/4 tsp celery salt
Fill a large saucepan with water and bring to a boil. While the water is coming to a boil, clean and trim the brussels sprouts. Add the brussels sprouts to the boiling water and blanch for 4-5 minutes. Remove the sprouts from the water and drain off any excess liquid.
In a medium bowl heatproof bowl, drizzle the sprouts with olive oil. Then add the seasonings and toss well, until evenly coated. Set the bowl aside. (don’t rinse it out!)
Place the coated sprouts on the grill (if you need to, you can lay out a piece of foil so they don’t fall through) and cook over medium-high heat for 12 minutes, turning the sprouts every 4 minutes.
Remove the sprouts from the grill and put back into the heatproof bowl. Toss with the seasonings one more time before serving.