TravelTalkOnline Forums People Talk Recipes Grilled Brussels Sprouts

Just saw this on Alton Brown's Good Eats... sounds really good!
and with Sprout season right around the corner, I'm gonna have to give them a try!
http://www.foodnetwork.com/recipes/alton-brown/grilled-brussels-sprouts-recipe/index.html
Ingredients
1 pound Brussels sprouts, as uniform in size as possible*
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

Directions


*Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.



Heat a grill to medium.



Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves.
Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.
Add the olive oil, garlic, mustard, paprika and salt and toss to combine.
Allow the sprouts to cool until you can handle them.
Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout.
Place the skewers onto the grill with stem end closest to the flame.
Cover and cook for 5 minutes.
Turn the skewers over and continue to cook for another 5 minutes.
Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Sounds good but shouldnt you of put it in the recipe area?

oops...

Thx, Brian...will give it a try.

Like mine par boiled, cut in half and saute a minute or two with butter and salt.

Since I don't have a grill, I may add a couple of the above ingredients next time I do it though!

Elaine,
that's basicall what I do most of the time with sprouts...
but I will add chopped garlic and use Olive Oil...
and then sprinkle with itallian bread crumbs, toasted in butter... some parmesian cheese...
then toss it all together...

I use the same recipe for string beans sometimes too...

If you don't have one, you should get one of those grilliing pans.

What do you mean by "grilling pan"? a George Foreman?
We have THIS ONE, if this is what you are talking about...
adonized aluminum... and great for winter when too cold for the Weber BBQ... had it for 10 years... only gets better with age...

It's OK, but nothing like a real grill... best for the flattop side...
for bacon, sausage, pancakes, french toast, etc...
not to forget Taylor Ham & sausage & Scrapple!
You know, all the Heart Healthy stuff! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

yes, was talking about what you pictured, not a George Foreman. We use our (charcoal) grill in Florida about 4 nights a week though.

Brussel sprouts are also very good roasted, tossed with olive oil, salt, pepper, whatever other flavors you fancy for them, in the oven at 400 on a sheet pan for about 30-40 minutes depending on size. Stir or shake them up a few times during cooking to get them browned evenly.

Sprouts are my absolutely favorite veggie! (fresh in season)
When I was a kid, they would make me actually gag though!
I didn't learn to like them til I was in my mid-twenties...
I still hate them when they are cooked to death and turn into mush...
which is why I probably hated them as a kid, as that is the way they were cooked in the 50's-60's...
They also make a great slaw... shreaded thin and saute'd quickly with some shreaded carrots & thin sliced onion... cool, add mayo, vinegar, sugar... YUMMMMMM!!!

They are also great when done with a slow cooked Ham Hock (like you'd do collared greens)...
add the sprouts at the very end til just done... don't overcook!

Brian - I have a sucky ceramic/glass whatever they are called cooktop and I have been unable to find a grill pan with a flat bottom on it that can be used on it. At least not here.

I want a grill so bad, but Bill's hesitant. Perhaps he thinks I'll make him start cooking again? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I hate those glass cooktops!!!
Not a fan of any electric, but those are the worst!!!
Give me a gas range anyday!
Just think of the GEBE $$$ you'd save with a gas grill???

I love my glass cook top! ...but of course we have a huge grill also! Couldn't be without my grill!

Brian, I have a cast iron pan similar to yours, and it works quite well on the stove top. Cast iron does such a good job of transferring heat.

I had a cast iron one years ago...
I love cast iron (my fry pans, Dutch ovens), but the griddle was so heavy, I opted for the adonized aluminum...
It has about same heat properties... and 1/2 the weight...
Gave the cast iron one to our son and he still uses it...

The big thing I didn't like about the Wagner Cast Iron grill we had was all the sand casting "dimples" on the flat grill surface...
They would never go away, even with really agressive seasoning...
The adonized aluminum one seasond right away...
and is better than the best teflon pan I have ever had...
For eggs, I don't need any butter/oil... but yes, I still use butter LOL!

I have my grandmother's cast iron frying pan & Dutch Oven (both circa about 1880, she got them from my great-grandmother)...
They are the absolute BEST! I will never part with them!

Thanks for sharing the recipe. I just harvested the first sprouts from my garden and was wondering how to cook them.

I've got a different type of grilling pan that would work well for roasting brussels sprouts, and you wouldn't have to bother with the skewers. It's a rectangular pan with small round holes cut through it. It's designed to sit on top of the rack on the grill, so you can cook smaller foods like this without them falling through. You can place the food on it and easily stir it around to grill it evenly. I like it for things like mushrooms or making rosemary roasted potatoes. It's small enough so that you can use the other half of the grill for the meat. Because of the holes, the food gets some of the "grilled" flavor it wouldn't get from a solid pan.

I have one of those, and I love it! I make grilled veggies in it all the time.

I made these tonight for my parents, along with some grilled tuna steaks & sweet potatoes... The three of us polished off almost 2 pounds of them! They were all different sizes so I grilled them in a grill basket for about 20 minutes, tossing them around every 5.

I love Brussels sprouts pretty much any way they can be cooked, but I miiiight be able to even get my husband to give these a shot. Thanks for posting this! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

I'm going out to LI this weekend... hoping the fresh sprouts (on the stalk) will be in the farmstands!

They come on a stalk?? I thought they grew in a supermarket cause it's the only way I've ever seen them! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
One stalk = about 3 pounds of sprouts...
They go for about $3 a stalk at the farmstands on LI...

Wow. I paid $3 a pound at the supermarket. On sale. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

I SO miss farm stands. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sad.gif" alt="" />

Those little grilling bacskets are great!
I like these for sprouts!
we have four of them... they are perfect!

About (oh H a long time ago) My family lived in Santa Cruz right off the sea cliffs. We heard the waves and the seals from seal rock. Then we had brussel sprout fields behind us and they rotted at the end of the season. I've hated mention of them ever since. That stench.....ugh.

EEEWW!! I cannot even imagine how awful that would smell... just microwaving the fresh ones for a few minutes made the kitchen reek for an hour! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Tonguea.gif" alt="" />

Those little kabob baskets are very nice, but can you close the grill with the handles sticking out or do you have to leave the lid open? I used to have a fish basket for the grill & got rid of it because I couldn't close the grill with it in there. (used it for veggies most of the time)
The kabob basket would allow me to turn the sprouts over without losing half the seasoning the way I do when I shake the basket.

We have a Weber gas grill and I can close the lid with the handles sticking out...
well almost closed... I just raise the lid a little to turn them...
It's not a problem...
They are cheap... maybe $3.99 each or so... at places like Target or BB&B, etc...
I also have one of these, to keep the lid just a little raised...

THAT'S really nice!! I always have to wedge a brick in there to keep it open!!

I pay $3.99 for a small container in the supermarket which is a pretty consistent price. I like to roast them at a high temp with olive oil and salt on a baking sheet. At the end of cooking I added some grated Romano cheese. Lately I've taken to frying up some bacon and using the drippings to mix in with the olive oil on the sprouts. Its’ good either way.

Louise, try frying some Itallian Seasoned Bread Crumbs in the Olive Oil...
til just browned (takes about 2-3 minutes, but you have to keep moving them with a spatula or they will burn)...
Maybe add a little crushed garlic in there too for an extra kick?
then sprinkle over the Sprouts...
A little Romano cheese on top... Gives the dish a little extra flavor and crunch... YUMMMMMM!

The toasted Bread Crumbs also go great over Broccoli, Cauliflower & String Beans!
You don't need much... maybe 4-5 tbsp toasted bread crumbs... just enough to coat...

Brian, I add breadcrumbs along with grated cheese, butter and a squeeze of lemon over broccoli and roast in a pan in the oven. It's really good. I'll have to try the breadcrumbs over the brussels sprouts. And to think I hated, hated brussels sprouts as a kid. So bitter!

I hated Sprouts til I was 30!!!
Now I can't get enough!

I think it was because all the sprouts I had up 'til then were BOILED to mush! and tasted like C&ap!

Yes that was it, boiled with butter and so bitter and mushy. Mom and Grandma use to cook asparagus the same way, hated them too but love them now either roasted or grilled. <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

OH Gosh... that old mush we grew up with... no wonder we all hated veggies!
Now I like to steam sprouts & asparagus...
with sprouts, about a minute into the steaming, open the top... to let out all the gasses... and then recover...
then they are sweet! and I like them a tad on the crunchy side! anything but that MUSH! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I can't think of any veggie I boil anymore!
I even steam turnips & fresh corn! never boil!
The only thing I boil now is pasta!
I even steam my lobsters & crabs! never boil!

I posted this one a couple of years ago. It still is Great!
Here's another recipe for sprouts. It gets rave reviews every time, even from those that claim not to like Brussels Sprouts at all.

Pan Roasted Brussels Sprouts

½ lb. sliced pancetta, diced
8 Large shallots quartered
2 lbs Brussels sprouts, quartered
½ C white wine vinegar
Salt and pepper to taste

In a large pot, fry the pancetta till almost crisp. Stir in the shallots and cook until golden. Add the Brussels Sprouts and cook, stirring occasionally for 12 minutes. Add vinegar and cook till almost evaporated. Add salt and pepper to taste and serve.

Leagle! I saved this recipe! It s excellent! one of my fav's! although I usually use an English Malt Vinegar in the recipe...
Only reason I use English Malt Vinegar is I always have that on hand...
I love it on french fries & home fries!
It's one staple I'm never without!

This one's good too and really easy!

Mom's Brussels Sprouts.

2 bags frozen Brussels Sprouts
8 oz button mushrooms, quartered
1 medium onion cut in big chunks
2 - 3 T good Italian salad dressing.
1 basket cherry tomatoes

Mix all together in a casserole and microwave till heated through, stirring a time or two.

Fro being so simple and quick it's surprisingly good. I used Trader Joe's Tuscan Dressing.

not a big fan of frozen sprouts... They turn to mush after freezing and then cooking... Probably why I hated them as a kid...
and they are available fresh around here, when in season locally, or in the supermarkets from California year round...
Corn, ocra & peas are about the only veggies I ever buy frozen...

Surprisingly these weren't mushy at all. I suppose you could do the recipe with fresh. Just need to pre-cook them a bit.