A great thing about summer cooking is making the entire meal outside. The kitchen stays clean and it keeps the heat down inside. Tonight we are grilling out some pork and for a side I am making brussel sprouts in the grill basket. The grill basket is a new addition for us this summer…we feel pretty dumb for not having one sooner. I used to kabob vegetables or painfully turn each little brussel sprout on the grill individually, silly.
-Brussel sprouts (cleaned and quartered)
-3 garlic cloves
-1-2 slices chopped red onion
-salt & pepper to taste
-truffle oil, 1-2 Tbsp to taste
-1 wedge of lemon, juiced
-Parmesan cheese, freshly shaved
1. Mix together brussel sprouts, sliced garlic cloves, and red onions in grill basket. Spray with olive oil and season with salt and pepper.
2. Grill on medium/high grill for 20 minutes, stirring every 5-8 minutes.
3. Toss brussel sprouts with shaved Parmesan cheese, drizzle generously with truffle oil, and squirt with lemon juice.
This dish is easy but a rich combination thanks to the truffle oil and fresh lemon. The fresh shaved parmesan is also a source of depth that take these vegetables up a notch. If weather does not permit, you can always replace the grilling with roasting the vegetables in the oven at 400-425 flipping every 8-10 minutes until cooked.
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