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.

Jamie Purviance
Recipe by Oxmoor House April 2011

Gallery

Credit: Tim Turner

Recipe Summary test

prep:
10 mins
grill:
10 mins
total:
20 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.

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  • In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.

  • 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.

Source

© 2011 Weber-Stephen Products LLC. Recipe from Weber's Time to Grill™ by Jamie Purviance. Used with permission.

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