{"id":3238,"date":"2017-04-30T09:55:50","date_gmt":"2017-04-30T14:55:50","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3238"},"modified":"2017-04-29T10:39:57","modified_gmt":"2017-04-29T15:39:57","slug":"grilled-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3238","title":{"rendered":"Grilled Brussels Sprouts"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/?attachment_id=3236\" rel=\"attachment wp-att-3236\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3236\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/04\/Grilled-Brussels-Sprouts-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/04\/Grilled-Brussels-Sprouts-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/04\/Grilled-Brussels-Sprouts-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/04\/Grilled-Brussels-Sprouts.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Let&#8217;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&#8217;re ready to grill.<\/p>\n<p>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.<\/p>\n<p><strong>Time: 45 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>3l water<br \/>\n79g kosher salt plus additional for serving<br \/>\n800g brussels sprouts<br \/>\n50ml grapeseed or other neutral-flavoured oil<br \/>\n1 clove garlic &#8211; finely chopped or grated<br \/>\n2g paprika<br \/>\n2g dry mustard<br \/>\n30ml good quality balsamic vinegar<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Combine the water and 75g of salt in a large pot. Place on high and bring to a boil.<\/p>\n<p>While the water is coming to a boil, score an &#8220;X&#8221; in the base of each sprout.<\/p>\n<p>Place the brussels sprouts in the water, timing five minutes after the water returns to a boil. Strain and set aside.<\/p>\n<p>In a small bowl, combine the remaining 4g salt, oil, garlic, paprika and mustard.<\/p>\n<p>Toss the sprouts with the oil mixture.<\/p>\n<p>Preheat a grill on high. Cook the sprouts, turning occasionally for ten minutes or until well-browned.<\/p>\n<p>Remove from grill and serve drizzled with the balsamic and a light sprinkle of salt.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/04\/Grilled-Brussels-Sprouts.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let&#8217;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&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/04\/Grilled-Brussels-Sprouts.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3238"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3238"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3238\/revisions"}],"predecessor-version":[{"id":3239,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3238\/revisions\/3239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3236"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}