Grilled Brussels Sprouts
by Editorial Staff
To ensure that Brussels sprouts are evenly fried and soft on the inside, and on the outside covered with a light golden crust, choose heads of the same size. Preheat them in the microwave to make it easier to skewer them, then mix with a spicy mixture of olive oil, garlic, smoked paprika, mustard, and black pepper before frying. She will fill vegetables with a multifaceted taste. Cooking times will vary slightly depending on the size of the heads. Grilled Brussels sprouts look very impressive and appetizing on skewers. Serve it as an appetizer or as a vegetable side dish for meat.
Cook: 23 minutes
Servings: 4
Ingredients
- 0.5 kg. Brussels sprouts, preferably all heads of cabbage are the same size
- 2 tbsp olive oil
- 1 tbsp chopped garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Directions
- Preheat your grill to moderate heat.
- Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves.
- Place the Brussels sprouts in a large microwave-safe bowl and microwave for 3 minutes. Add olive oil, garlic, mustard, paprika, and salt and stir.
- Let the cabbage cool so that you can handle it. Place 4-5 heads of Brussels sprouts on each metal skewer so that the stem ends point in one direction, leaving about 1 cm between each head of cabbage.
- Place the skewers on the grill with the stems facing the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve the cabbage directly on the skewers, or for extra flavor, remove from the skewers, place in the first bowl, and toss in the remaining oil and garlic mixture. Serve.
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