I’m always looking for new ways to do veggies on the grill, and this one was a big success!
The vinegar and high heat bring out the sweetness of the sprouts. Even avowed sprout-haters will want to give this tasty recipe a try!
I used wooden skewers and found it easiest not to try to put them through the core of the sprouts, but rather through the outside layers of leaves (none fell off!).
You can use your favorite bottled Italian dressing here, or make your own. I split the difference with one made from a mix from Penzey’s spices.
- 1/2 pound Brussels sprouts, halved
- 1/2 C Italian dressing
- wooden or metal skewers
- Halve the Brussels sprouts, but don't worry about trimming them too much. Thread sprouts onto skewers. (If using wooden skewers, soak in water for 15 minutes before using.) Baste the sprouts liberally with Italian dressing. Grill over high heat, turning regularly about 10 minutes, or until char marks form. Baste once more with Italian dressing before serving.
What’s your favorite way to grill veggies? Let us know in the comments below!
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