If you roast brussels sprouts in a single layer on a perforated grill pan until they are barely tender, they have a subtle sweetness with none of that harsh sulfurous effect. Look for the smallest buds possible so they cook quickly.
Oxmoor House APRIL 2011
1. Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.
2. In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.
3. Spread the brussels sprouts in a single layer on the grill pan and grill over direct low heat, with the lid closed as much as possible, until crisp-tender, 10 to 15 minutes, turning several times. Transfer to a serving bowl and add the lemon zest and vinegar. Toss to coat evenly. Season with salt, if desired. Serve warm.
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