I always used to roast Brussel sprouts in the oven. Last Thanksgiving, we quickly ran out of oven space and my little Brussels got the boot. Determined to have them make it to the table, I threw on an extra sweater and headed for the grill. They turned out amazing, the star of the Thanksgiving show, for sure.
The plus side to cooking these baby cabbages outdoors is your house won’t take on the smell of cooked cruciferous vegetable, because regardless of how delicious they are, it’s no coincidence William and Sonoma doesn’t carry a Brussel Sprout scented candle.
- 1/2 pound of Brussel sprouts
- 1/2 tbs each butter and coconut oil, melted
- sea salt, cracked black pepper
Rinse the Brussel sprouts, cut off the ends, and remove any outer layers that have seen better days. If your Brussel sprouts are small like these little guys, you can leave them whole. Cut any larger ones in half lengthwise.
Arrange the trimmed sprouts on a doubled sheet of foil. Drizzle with melted butter/coconut oil and sprinkle with salt and pepper. Toss to coat.
Fold the foil and pinch close the edges, creating a little pouch. This will keep in the steam and help cook the sprouts all the way through. Pop onto your grill set to medium low heat for 15-20 minutes, opening the pouch after about 10 and giving a little stir. If any of the little guys get too brown you can just peel off a layer or two and it will be as good as new! Happy grilling!
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