We have never been wild about brussel sprouts, but they seem to be in every restaurant these days. Finally chefs have figured a way to make them not taste bitter, which was always our complaint of them. This recipe is from Livy’s husband Brian, and Eric made them on his grill for our Christmas dinner. They were great! The marinade ingredients are all approximate – I don’t really ever measure any of them. I don’t currently have a grill basket so I have been roasting them in the oven, and we love them roasted as well. Either way they are really good and actually the charred parts are our favorite.
1 bag fresh brussel sprouts
Approximately ¼ c. olive oil
1 TB Dijon mustard
2 garlic cloves, minced
Small squeeze of honey
Heavy shakes of paprika
Salt and freshly ground black pepper
Drizzle of balsamic vinegar
Wash, trim and cut sprouts in half. Put sprouts in a bowl with about an inch of
water and microwave for 3 minutes to par-cook them.
In a large bowl, whisk the rest of the ingredients
together. Drain the water off the
sprouts and let them sit in the colander a few minutes to be sure they are well
drained. Toss them in the
vinaigrette. Grill in a grill basket
over medium heat, turning a few times, until the edges are crispy brown, about
12-15 minutes.
If you choose to roast them, put them in a 400 degree oven
for about 20 minutes, or until the edges are crispy brown.
No comments:
Post a Comment