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Old 07-14-2013, 02:41 PM   #1
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Default Grilled Brussels sprouts. Who knew?

Grilled a pork tenderloin and asparagus last night. Just on a whim, I grabbed a couple handfuls of Brussels sprouts, tossed them with olive oil, Kosher salt and pepper, put them into a cast iron gratin dish, and onto the grill it went. I kept it on mostly indirect heat and let it cook for maybe 15 minutes, turning a couple times.

It was an awesome surprise and very, very tasty. I may have found a new favorite veg to go with grilled stuff.

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Old 07-14-2013, 03:07 PM   #2
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Love Brussels sprouts! Your recipe sounds pretty close to how I cook them, usually I will add a 1/4 cup water to pan to help with keeping them moist then brown them slightly in pan, serve and grade some parmesan on top & enjoy!

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Old 07-14-2013, 03:09 PM   #3
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Excellent. My whole family gobbles the brussel sprouts. I'll try them on the grill next time I fire it up.

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Old 07-14-2013, 09:09 PM   #4
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I grill them like that putting garlic in also.

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Old 07-15-2013, 01:27 AM   #5
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I cut them in half. then steam til they are almost done then toss em on the grill for 5 mins,they are awesome!! try this with artichokes

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Old 07-15-2013, 02:44 AM   #6
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Ooh - artichokes! I love it!

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Old 07-15-2013, 03:01 AM   #7
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The pork is a go the asparagus - maybe... The Brussel Sprouts - NEVER I hate them. They make me gag. I always thought they were little cabbages and that they should be turned into coleslaw until I saw a picture of them growing. All on a stalk. They would best be used as compost for your hop bines!!

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Old 07-15-2013, 03:04 AM   #8
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They are great grilled! They are also great pan friend in bacon grease and butter and then tossed with bacon, lemon juice, salt, and pepper.

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Old 07-15-2013, 03:07 AM   #9
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Some time when you are not grilling do the same thing but put them in a baking pan and roast them in the oven tell they brown just a bit.

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Old 07-15-2013, 08:37 AM   #10
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Quote:
Originally Posted by Bookworm View Post
Some time when you are not grilling do the same thing but put them in a baking pan and roast them in the oven tell they brown just a bit.
i do this. even non-sprout eaters love it once you convince them to bite into one. my version: pluck any yucky outer leaves and trim the base a little. rinse (or if they are a bit limp, leave them an hour in water after trimming) and pat them dry with a towel (important for browning), roll them in cheap olive oil, toss them in lots of black pepper and salt, put them in a baking tray or cookie sheet or whatever, but in a single layer and not crowded. give them some space or they won't brown quickly enough. into a very hot oven (~200C) about 20-30 minutes, you want the outer leaves blackened and the inside softened a little, cooked through but still crunchy. they are sweet and wonderful, nothing like the over-boiled soggy version we have probably all had and hated. but now i'm thinking- skewer some and grill over coals. have to wait until november! great side dish for bbq turkey?
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