Let’s grill everything! Yes, even brussels sprouts. Some caramelization on the outside is exactly what we want, though cooking them entirely through over high heat would turn them into balls of carbon. The secret is to boil the sprouts ahead of time. You could even do this the day before and refrigerate until you’re ready to grill.

I served them drizzled with balsamic vinegar, though any acid would work as a brightening finisher. Lemon zest would be a good alternative. You get the idea.

Time: 45 minutes

Serves: 4

Ingredients:

3l water
79g kosher salt plus additional for serving
800g brussels sprouts
50ml grapeseed or other neutral-flavoured oil
1 clove garlic – finely chopped or grated
2g paprika
2g dry mustard
30ml good quality balsamic vinegar

 

Preparation:

Combine the water and 75g of salt in a large pot. Place on high and bring to a boil.

While the water is coming to a boil, score an “X” in the base of each sprout.

Place the brussels sprouts in the water, timing five minutes after the water returns to a boil. Strain and set aside.

In a small bowl, combine the remaining 4g salt, oil, garlic, paprika and mustard.

Toss the sprouts with the oil mixture.

Preheat a grill on high. Cook the sprouts, turning occasionally for ten minutes or until well-browned.

Remove from grill and serve drizzled with the balsamic and a light sprinkle of salt.

Get the PDF and nutrition info

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