Grilled Brussels Sprouts
I was able to get my hands on fresh Brussels sprouts, but you can definitely use frozen or steam in bag if you can't. I used red and yellow bell peppers and Bermuda onions because I think it made for a pretty presentation.
I found it easier to brush the veggies with the oil and season them after I'd placed them on the grill, but be sure to watch for flare ups if you do it that way! Normally I'd use metal skewers, but I was unable to locate them. Be sure to soak the wooden variety very well. I rushed mine, and they were getting a bit charred on the ends. You don't want to have your beautiful meal go up in flames!
Thank you so much to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BBQWeek! Be sure to go and check out the recipes from all the amazing bloggers using the links down below.
Grilled Brussels Sprouts
ingredients:
- 16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed
- 1 medium sweet red and yellow bell pepper
- 1 medium onion
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon olive oil
instructions:
How to cook Grilled Brussels Sprouts
- In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half.
- Cut red pepper and onion into 1-1/2-in. pieces. On four metal or soaked wooden skewers, alternately thread Brussels sprouts, bell pepper, and onion pieces. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.
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