Grilled Dijon Brussels Sprouts
“Mom, I want more Brussels sprouts, please!” That’s not something you would’ve heard me say as a kid. But now, put a bowl of these grilled Dijon Brussels sprouts in front of me and I’m asking for seconds. And thirds.
Servings 4 servings
- 1 pound Brussels sprouts fresh, not frozen
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 3 cloves garlic minced
- 1 pinch dried thyme crushed
- 3/4 teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon freshly ground black pepper plus more for garnishing
- 1/4 teaspoon kosher salt plus more for garnishing
Fire up your grill for direct cooking. You'll want to use a grill vegetable basket.
Trim ends off of the sprouts and cut in half. Remove any bad leaves.
Whisk together remaining ingredients in a large bowl. Add the sprouts and toss gently to coat. Let set for 5 minutes.
Transfer sprouts to a grill basket that has been sprayed with non-stick spray. Transfer to the grill and grill for 5-10 minutes, tossing occasionally, until lightly charred and just starting to soften. I use a long bamboo skewer to poke the sprouts as they cook so I can tell when they are done.
Remove from the grill and serve immediately sprinkled with more salt and pepper as desired.
Calories: 74kcal | Carbohydrates: 12g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 433mg | Potassium: 481mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1084IU | Vitamin C: 97mg | Calcium: 65mg | Iron: 2mg