HAAAAVE MERCY. We had potatoes and grilled flank steak tonight. Both were incredible, but these brussels sprouts ABSOLUTELY STOLE THE SHOW.
The Messy Mr, who is a meat and carbs kinda guy said these were his favorite part of the night. They made a Brazilian red meat aficionado pick vegetables over steak. These little bad boys did the damn thing.
Best part? My husband was the one who grilled them up. I dressed them and fixed myself a cocktail. A few clutch ingredients + 5 minutes of work on my part = dunzo, ya dig?
That’s the dressing up above. Ain’t she lovely?
Mix ’em on up.
Throw them on a grill pan. Click here for the one I use and recommend.
I wish y’all could SMELL that aroma that hits you when it hits the grill and sizzles just from the photo. I guess you’ll have to whip some up yourself.
Serve them to kids, neighbors, or just plate them up for random passersby like they’re Costco samples. What? Was that weird? Look, I don’t know what you’re into.
Whoever you’re serving, here’s the recipe.
Smoky Mustard Grilled Brussels Sprouts
- 1 pound brussels sprouts
- 5 Tbsp olive oil
- 4 Tbsp stone ground or whole grain mustard (tested with inglehoffer stone ground)
- 3 cloves garlic (minced or pressed)
- 1 tsp fresh lemon thyme
- 3/4 tsp smoked paprika
- 3/4 tsp onion powder
- 1 tsp apple cider vinegar
- salt and black pepper (to taste)
- Preheat grill to 400 degrees F with a vegetable basket for grilling on the grill grates.
- Slice brussels sprouts in half from top to bottom and place in large mixing bowl.
- Combine all other remaining ingredients in a small bowl to make dressing. Mix well.
- Pour dressing over brussels sprouts, tossing well until coated.
- Place brussels sprouts on heated vegetable basket and spread out evenly. Toss every 3-5 minutes, cooking for a total of 8-10 minutes.