BBQ Brussels Sprouts

While the quintessential brussels sprouts recipe is elsewhere on this blog, I came across the concept of barbecued Brussels sprouts during a conversation with my friend, Google.

In the summer, when I fire up the barbecue, I like to maximize the fuel consumption and minimize cleanup. What I'll do is skewer vegetables, and get out my cast iron pan for browning potatoes.  I also use stainless steel baskets Paul purchased for me for foodstuffs that can't be skewered. The whole meal cooks on the BBQ.

I used the leftover marinade on new potatoes, which I microwaved for a couple of minutes, then crisped up on the BBQ in the cast iron pan. Waste not, want not when it comes to garlic and olive oil.

It wasn't oh-my-goodness-out-of-this-world delicious.  But it was tasty & easy & fast. 

People who plan in advance, will remember to soak the skewers for several hours before putting them on the BBQ.

Use Brussels sprouts that are all roughly the same size and shape for best results. For the photos, I halved the recipe.

I'm still waiting for cousin Rachel's Brussels sprouts recipe - which has quite a reputation - but in the meantime, this one is easy peasy and I recommend it.

BBQ Brussels Sprouts

1 lb Brussels sprouts, roughly the same size
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dry mustard
1 tsp  paprika

freshly ground pepper.

Wash and trim Brussels sprouts.

Place in a bowl and heat in microwave for 3 minutes

Mix together olive oil, garlic, mustard and paprika.

Let the Brussels sprouts cool enough so you can touch them, then pour olive oil mixture over them and toss to coat.

Skewer 3 - 5 Brussels sprouts, leaving 1/2 inch between each sprout. (I would do this differently next time. I'd skewer them the other way, so that the stem ends did not have the skewer going through them. That way, I could place the skewers on the grill with the stems touching the grill, since it takes longer for the stem ends to cook.)

Cover and cook for 5 minutes. Turn them over to brown on the other side for another 2-4 minutes.

Serve as-is or remove from skewers and return to the bowl to toss with remaining olive oil mixture - if you didn't already use it on the potatoes.

Serve with freshly ground pepper.