Grilled Brussel Sprouts

As the weather gets cooler the farther we progress into fall, the weather is cooling down to the perfects temperatures to grill out. A perfect side dish to burgers or hot dogs is grilled brussel sprouts.

To make the brussel sprouts, wash them in a strainer, cut them in half and set aside. For the marinade in a large bowl combine three tablespoons of extra virgin olive oil, one-fourth a cup of balsamic vinegar, one tablespoon of honey, one tablespoon of grainy mustard or yellow mustard, two tablespoons of crushed red pepper flakes (optional), and kosher salt to taste. Toss halved brussel sprouts in marinade until evenly coated. Thread brussel sprouts onto metal skewers.

Heat grill to high, and grill the sprouts turning them frequently. Cook for about ten minutes or until they are tender and cooked all the way through. Garnish with a fourth a cup of parmesan cheese while hot and on skewers so it can melt on the sprouts. After the sprouts are off the skewers, garnish with the other forth a cup of parmesan, and enjoy.

If you like a little spice I would definitely add a little of the crushed red pepper flakes, it adds a small hint of spice but it is not overpowering. One thing that I would change about this recipe is adding a little garlic salt. The pinch of regular kosher salt tasted fine but garlic salt or powder could enhance this dish. Also be sure to let the brussel sprouts sit and marinate for a few minutes in the bowl marinating, stirring every few minutes. They will naturally soak up the marinade evenly. An alternative to parmesan cheese is shredded mozzarella. I think that the mozzarella would melt better over the sprouts. These brussel sprouts do not have to be grilled outside. The first time I made these brussel sprouts I grilled them on skewers. The second time I made them I used a grill pan and cook them in the oven. They turned out almost the exact same but the oven baked sprouts were missing that smokey grill flavor.