In our neverending efforts to give props to the much maligned Brussels sprout, I’ve taken it a step further.
I’ve grilled them. Are they amazing?
Oh HECK yes.
The trick to this recipe is getting the sprouts tender BEFORE you place them on the grill. If you try to throw Brussels sprouts directly onto the grill, uncooked, they’d end up too crunch on the inside and completely charred on the outside. Using the sous vide method is the perfect way to prep these green gems to be finished on the grill.
Placed in a bag with garlic and olive oil and then vacuum sealed and gently cooked in a water bath, these sprouts become tender crisp and creamy at the same time. The smokiness of the brief grilling is the perfect finish. As always, I’ve included directions for the stove top, but steaming sprouts and then tossing them in the garlic/olive oil right before grilling will produce a different taste. Still delicious, but different. If you have access to a Sous Vide, definitely try the water bath method!
The grilled Brussels sprouts are a perfect side dish to a steak or even on their own as a unique appetizer.