27 August 2013

How about another grilling recipe?  This is part of the feast I made for my husband on Father's Day.   Brussels sprouts are tossed with olive oil and fresh dill, then grilled to perfection and finished off with bright lemon zest and mild champagne vinegar.  It's slightly adapted from Weber's Time to Grill.

Grilled Brussels Sprouts with Champagne Lemon Vinaigrette

1 tbsp olive oil
½ tsp kosher salt
1 tsp fresh dill, chopped
1 lb. Brussels sprouts, trimmed and halved
Zest of 1 lemon
1 tsp champagne vinegar

Prepare grill for direct cooking over low heat (250°-350°) and preheat the grill pan.

In a medium bowl, mix olive oil, salt, and dill.  Add Brussels sprouts and turn to coat evenly.

Spread Brussels sprouts in a single layer on the grill pan and grill over direct low heat, with lid closed as much as possible, until crisp-tender, turning several times, about 10-15 minutes.  Transfer to a serving bowl and add lemon zest and vinegar.  Toss to coat evenly.  Season with salt, if necessary, and serve warm.

Makes 4 servings.

These were some pretty yummy Brussels sprouts.  I used dill instead of thyme because I think it goes really well on green veggies and is very summery.  I loved that the recipe called for champagne vinegar because it is by far my favorite vinegar.  Very mild, with just the right amount of tang.  

This is the grill pan that I used.  It worked pretty well.  The basket kind would work too.

I have a hard time controlling the temperature on a charcoal grill, and mine was a little higher than "low heat". They cooked really quickly and some of them burnt before I realized it.  So try to keep the heat down if you can.  Luckily I was able to salvage enough of them for dinner.

These Brussels sprouts made the perfect veggie for the Beer Grilled Ham I made on Father's Day.  My husband loved them.  Also pictured is Slow Cooker Cheesy Potatoes.

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