It’s bordering on crazy just how many times I made these grilled Brussels sprouts this week. They instantly became a favorite in our household. They take no time at all to make and make for the perfect very-flavorful side dish for a meal of grilled anything!
The original recipe calls for skewering the Brussels sprouts. I find it easier to just dump the sprouts into a stainless steel vegetable grill basket. I don’t have to worry about the sprouts spinning around or falling off. You can use the same approach for grilling Brussels sprouts for other vegetables, such as small red or yellow potatoes or asparagus. Just partially cook (microwave) them first until slightly tender, add the seasonings, and grill until lightly charred and tender. Done!
I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles.
These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
You can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.
Or just add cooked crumbled bacon. Now we’re talking good!
Not too long ago I discovered what quickly became a favorite in our house: bacon-wrapped tater tots, cooked on the Char-Broil Big Easy. They’re very, very addicting. I dream about them. Really. Well, I was in the grocery store the other day and I noticed that Brussels sprout season was winding down. Those little sprouts looked inviting. I usually roast them in the oven, but a voice in my head said “bacon”. Actually there’s always a voice in my head that says “bacon”. Bacon always goes well with Brussels sprouts, so why not wrap them in bacon and cook them until crispy yummy?
These bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. I used a very simple spice mixture of Italian herbs, but anything will work just great, from just salt and pepper to Creole seasoning to garlic salt. You name it, you can’t go wrong.
Although I cooked the sprouts in my Big Easy you can also cook them in the oven at 425 F, on racks, until crispy.
I’m a big fan of roasted Brussels sprouts. But, these sauteed shredded Brussels sprouts aren’t roasted. So, I was worried. Would I like them? No. I’d love them! They are so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!
The balsamic vinegar really makes this dish stand out. I added fresh pomegranate seeds for a little color and a little flavor pop, but you can leave them out. I recently purchased a new food processor. For years I have been without one after my el cheapo model finally blew up. I had been reluctant to buy another low-end model, so I bit the bullet and bought a Cuisinart 7-cup model. I could not have been any happier with my purchase. This food processor is hefty, there’s nothing cheap about it. I’d swear it has a V8 engine in it – there’s nothing it can’t chop, slice or shred.
I use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy (and second-and-a-half, they cook up fast). And third, they free up the oven in the house if I’m doing a large cook for the holidays.
I didn’t pre-cook the sprouts at all. Just drizzled and seasoned them, skewered them, then cooked them. Done. I used the kabob skewers available from Char-Broil but you could also just place the sprouts in the standard Big Easy basket (or get more on with the optional bunk basket).
I should’ve doubled this recipe for ritzy Brussels sprouts when I made it. These tasty little bites didn’t last long at all. Normally, I just roast Brussels sprouts, but this version is so cheesy good.
This dish is almost like a green bean casserole, really, but with a nice nutty crunch to boot.