by kitchenwitchcookie
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A&M's Testing Notes:
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12 small to medium Brussels Sprouts Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
1/2-1 teaspoon kosher salt Ask a question about this ingredient
1/2-1 teaspoon cracked black pepper Ask a question about this ingredient
1/2-1 teaspoon onion powder Ask a question about this ingredient
1/2-1 teaspoon garlic powder Ask a question about this ingredient
1/2-1 teaspoon celery salt Ask a question about this ingredient
1 handful crumbled bacon (optional) Ask a question about this ingredient
1 teaspoon lemon zest (optional) Ask a question about this ingredient
1 tablespoon parmesan cheese grated or shreded (optional) Ask a question about this ingredient
First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.
Ask a question about this stepThen place the sprouts in boiling, salted water for no more than five minutes. NO MORE!
Ask a question about this stepDrain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.
Ask a question about this stepWhen the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes.
Ask a question about this stepRemove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.
Ask a question about this stepIf desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese)
Ask a question about this stepI used the COSTCO 2 lb bag of brussell sprouts (yielded 72 small brussel sprouts). I changed the recipe to accommodate the batch. Loved the end result, but way too much salt again, after reading all your comments as well as kitchenwitchcookie, I agree, very flexible with seasonings. Next time (which there will be many times I make this) I'll elilminate the salt, and cut some of the celery salt in half. The grilled consistency makes them more fun to eat, and were perfect side for our grilled steaks.
I made these tonight and they were fantastic! Through an odd mishap/misunderstanding, there was a little balsamic vinegar mixed into the oil mixture- maybe one to two teaspoons. Even so, they were delicious. I added bit of lemon juice and lemon zest to finish, intentionally, and they had such a great fresh taste- really excellent. Overall, they were a hit in a pretty high stakes meal!
Love sprouts, but I haven't tried grilling them yet. That first photo looks amazing!
Just tried this recipe for the first time and thought it was great! Instead of grilling I roasted them in a 400 degree oven on a parchment paper covered baking sheet. Roasted for about 20 minutes stirring every 6-7 minutes.
I have always shied away from cooking brussel sprouts but your recipe sounded interesting. Can I just say....wow....amazing. My husband loved them and so did I! Thank you so much for sharing good food.
http://rachelgaffney.blogspot.com/
THank you so much.... I just made these yesterday and shared that I found it through Huffington Post...can't seem to add link for some reason (on my end) otherwise I would. Thanks...They were delicious.
Rachel Gaffney
I've made this twice, both times in the oven (too lazy to fire up the grill), and maybe my brussels sprouts are ginormous, but i found cutting them in half (the second time) got more of the dressing onto more of the sprouts and made it even yummier! Thank you so much for posting!
Cutting them in half is a great idea for larger sprouts. And you're right, that means more surface area for the seasoning. Yum!
Maybe this is a way that I can get my household to eat brussel sprouts. I love them, but everyone else around here runs from them. I'll definitely try these. Thanks!
Yes, my husband has made believers out of a few people in my family with this recipe. Also make sure you have very fresh brussel sprouts. That helps with the final flavor profile.
KWC, I made these for the neighborhood Thanksgiving. They were spotted immediately, or should I say smelled immediately, and were gone by the time I made it through the buffet line. Plenty of green bean casserole (no disrespect--I like a bite or two) and all the rest, but a Brussels sprout blowout. Many, many thanks.
Yes, these are a great Thanksgiving dish. Glad to hear that your crowd received them so well! (Hope they left you a few, at least!)
Incredible, kwc... thanks so much for posting. I tripled the recipe since I had closer to 40 brussel sprouts to cook. I chose to go on the high side of each ingredient and next time would keep everything the same except the salt, which I would go with on the low end of your recommendation next time.
That's one of the great things about the seasoning and flavors of this recipe: totally customizable. Thanks for the feedback!
Oh YUM! I discovered brussel sprouts about 2 years ago - who knew they were so yummy! I have been oven roasting them - but I just purchased an indoor DeLongi grill and was in search of a recipe and found this one! WOW! Loved it! I also added pine nuts and dried cranberries for additional flavor - thanks for the guidance!
Love the idea of pine nuts and dried cranberries. A little crunch and a little tang. Yum!
What a fabulous idea. I love brussel sprouts and have been oven roasting them but grilling them is a wonderful new technique to try. Thank you!
Hope you enjoy them from the grill!
Made this last night -- was absolutely delicious, little umami-inflected nuggets of deliciousness. Adding this to the repertoire. Thank you!
So glad to hear you like them!
I made these for Thanksgiving dinner and managed to break my mom's 30+ year refusal to eat brussel sprouts. They were wonderful! Quite possibly one of my new favorite foods. Thanks!
Thank you so much! We love them (and serve them) a lot in our house. Needless to say, during a recent visit, my dad rethought his stance on brussels sprouts, too, thanks to this recipe. (It's kinda fun teaching old dogs new tricks, though, isn't it?)
Made these last night for first thxgiving --used skewers, thanks menumaniac--and they were a big hit.
I'm so glad to hear it! Thanks for trying and letting me know. :D
Dear Kitchenwitchcookie,
Congrats on your big win! I look forward to trying your sprouts - I love them: boiled, sauteed, roasted, steamed...so I am sure that I will love them even more grilled! Just wanted to tell you that I really appreciate and admire your determination to respond to every comment posted to the recipe. THAT is a super-cool approach and I didn't want you to think it went unnoticed. Have fun celebrating and, also, have a great Thanksgiving!!
Hi Rhonda35,
You just made my day! Thanks for your kind words. The whole food52 experience has been a lot of fun; winning is just icing on the cake. :) I really hope you enjoy the grilled approach to Brussels Sprouts, but from the sounds of it, you are already a fan! Thanks again. :D
We will grill just about anything possible and look forward to trying these. congrats!
My husband and I are the same. Through rain, snow, sleet or gloom of night, we are grillers! I hope you enjoy them.
I love grilled brussel sprouts. I like to put them on skewers to grill, makes it easier to turn them. Love your recommended seasonings. :)
What a great tip. We have the perfect skewers, too! Thanks.
I have one of those stovetop cast iron two-sided grill/griddles. I'm thinking of using the flat griddle side, or putting them under the broiler.
I think either option sounds great! I hope you enjoy them. :D
Then I think these would be right up your alley! I hope you try them and enjoy. :D
I just made what I thought would be enough brussel sprouts for the two of us. It took great restraint to share. Fantastic recipe.
We had these tonight, as well, and I agree...they are hard to share! Glad you enjoyed and thank you for your kind tweets! :D
I love this recipe...Press whichi is owned by Dean and Deluca highlights a very similar version at the restaurant and we always order it.
Thanks for your kind words. My husband truly turned me in to a Brussels Sprouts lover with this recipe.
I love the taste and texture of roasted vegetables and appreciate a recipe that lets a Brussels sprout be a Brussels sprout without adding gobs of butter and cream. I also love a little bit of char with my veg; these look delicious...and won't break the calorie bank. (There's plenty of opportunity to do that - with the pumpkin pudding, sweet potatoes, clouds of fresh whipped cream...)
Thank you. I think a lot of people are afraid of the taste (and possibly texture) of a Brussels Sprout, but it's really quite mellow when prepared this way.
excellent recipe .Will make again
So glad to hear! Thanks for trying it.
What a fun twist! If it's warm enough to grill on Thanksgiving Day in RI, I will insist we prepare our Brussels sprouts this way... assuming I can wait that long to try them!
Thanks. I hope the weather cooperates, because not only are these tasty, it's a rather low-fuss preparation. That's a good thing on Thanksgiving Day! :D
Thanks, Deborah! I must admit, my husband made a believer out of me with these.
This sounds like a great way to have brussels sprouts!
Thanks! I hope you do try them and enjoy them. :D
These look great. I still have some brussles sprouts left from last week and plan to try it tonight. Good luck to you.
Thanks, ChezSuzanne. I'll pull my husband off of grill duty to try your delicious sounding recipe soon, too! Best of luck. :D
Dan is the founder of Kitchen Options
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Since the temperature was below 65, Amanda had to dress "appropriately."
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Scoring the sprouts.
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The recipe added that lemon zest, parmesan, and bacon were all optional additions. We went with the lemon zest, and were glad that we did -- it added a nice brightness.
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Successful blanching requires an appropriately sized pot, and enough salt to make the water taste like the sea.
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Apparently, once the hat comes out, it doesn't come off.
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The sprouts marinate for a few minutes between blanching and grilling.
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It was a gorgeous day, so we opted to actually grill them, but we also tested them in a grill pan and had great success.
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I used the COSTCO 2 lb bag of brussell sprouts (yielded 72 small brussel sprouts). I changed the recipe to accommodate the batch. Loved the end result, but way too much salt again, after reading all your comments as well as kitchenwitchcookie, I agree, very flexible with seasonings. Next time (which there will be many times I make this) I'll elilminate the salt, and cut some of the celery salt in half. The grilled consistency makes them more fun to eat, and were perfect side for our grilled steaks.