Brussels sprouts are so much sexier than they used to be, and they are a natural detoxifier too! Plus, brussels sprouts on a stick are just plain fun.
Our Cottages & Bungalows editorial team recently teamed up with Robyn Medlin Lindars of Grill Girl to produce her first–ever print magazine. Along the way, we picked up some savvy tips and tasty recipes. Here’s just a taste.
“Grill up brussels sprouts to get smoky flavor and caramelized edges,” Robyn says. “Then finish them with balsamic glaze and goat cheese for the perfect salty, sweet, tangy, creamy, crunchy bite.
1 lb brussels sprouts
2 tsp sea salt, or to taste
12 tsp fresh ground pepper
2 Tbsp balsamic glaze
1 container (about 3.5 oz) of crumbled goat cheese
Hot Tip: Balsamic glaze is considered Paleo if homemade, not store bought. Try Robyn’s Balsamic Glaze Recipe below for a healthy and less expensive alternative to store-bought glaze. Omit the goat cheese crumbles to make keep this recipe Paleo.
Prepare the Brussels Sprouts for Grilling
- Bring a pot of water to boil and add the brussels sprouts, letting them boil for about 5 minutes. Be careful not to overcook them.
- While the water boils, prepare an ice bath by adding ice to a large bowl of cold water.
- Remove the sprouts from the boiling water, and add them to ice water to stop them from cooking.
- Skewer the sprouts using bamboo skewers.
Grilling the Brussels Sprout Skewers
HOT TIP: Always prep your grill grates with high-heat oils to avoid sticking. Avocado oil is a great choice.
- Heat a grill to medium-high direct heat, about 400 degrees.
- Grill the brussels sprouts until nice char marks have formed and the edges have caramelized.
- Remove the sprouts from the grill and finish them with a drizzle of balsamic glaze.
Balsamic Glaze Recipe
2 cups balsamic vinegar
1 tbsp honey
In a small saucepan, bring the balsamic vinegar and honey to a boil over high heat, stirring occasionally. Then reduce to a simmer and let cook for about 30 to 45 minutes until the vinegar has reduced and easily coats the back of a spoon.
HOT TIP: A long simmer intensifies the sweet and tangy flavors of balsamic. This glaze is amazing over smoked meats and salads.
Hankering for More Grilling Recipes?
Don’t miss the inaugural issue of Grill Girl Magazine, in stores now. It’s packed with recipes to make your summer savory, like:
- 7 tasty recipes to elevate your grilled burger game
- An all-American lineup of grill recipes for your summer parties: apps, cocktails, mains, sides, and even red, white and blueberry cobbler for dessert.
- ‘S’more to love’ recipes that make this summer’s gatherings even sweeter
- Easy-to-follow tutorials that help you master wood planked flatbread pizzas on the grill.
Look for Grill Girl Magazine on newsstands at grocery stores, superstores, and book stores or reserve your copy here.