Saturday, February 11, 2012

Grilled Brussel Sprouts

I've been experimenting with different Brussel Sprouts options for a while. One of my favorites is shredding then sauteeing. So I was excited to put the Big Green Egg to work to see what it would produce. I found this recipe by Casey Lorenger on the Egghead Forum. The result was a smokee flavor that blew oven brussel sprouts out of the water.

• Bring the Big Green Egg to between 400 and 450 degrees using the direct cooking method.

• Wash and clean one pound of Brussel Sprouts. Cut off the stub at the end of each sprout.

• Mince garlic cloves.

• Make a boat with the sheet of aluminum foil and drop butter onto the foil.

• Add the minced garlic and sprouts and season with salt and pepper.

• Cook for about seven minutes and carefully turn over and cook for seven minutes more.

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