Sunday, May 25, 2014

Grilled Sprouts

I made these the other night when I had chicken to put on the grill. It really is wise to par boil the brussels sprouts first. Otherwise, their outsides get really dark and overly cooked and the insides are not quite soft enough. The sprouts I had were large so I cut them in half. Below are directions for parboiling and then the recipe that I used.

Clean and Par Boil the brussels sprouts
  • Clean the sprouts by removing the bottom layer of the stem, and any outer leaves that have blemishes
  • Cut the sprouts into halves or quarters (depending on the size you like) from top to bottom - so that the stem holds the leaves together
  • Drop the cut sprouts into salted boiling water for 3 – 4 minutes, or until they are just starting to get soft (stick a knife into them to tell their texture).  You are not cooking them all the way through.
  • Remove the sprouts from the water and drop them in a bowl of ice water until they are cool to the touch
  • Drain them from the water
  • You can go up to this point several hours ahead of time.  If I cook them ahead, I just wrap them in a moist paper towel and place them in the fridge until I’m ready to use them.
1 pound Brussels sprouts, cut in half 
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Mix all of the ingredients in bowl and then transfer to a grill basket. I cooked them at pretty high heat for 10-15 minutes, stirring often. 

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