Grilled Brussel Sprouts

Organic Brussel Sprouts, Grilled

Organic Brussel Sprouts on the grill with walnuts. Photo by EncinoMom's Lisa Keating.

When I was growing up, I always knew when Brussel sprouts were on the menu because you could smell them cooking before you even came into the house! And it wasn’t an enticing aroma, either. It was foul! Boiled and served with mayo, they were a vegetable only a Mother could love!

Organic Brussel Sprouts on the grill with walnuts. Photo by EncinoMom's Lisa Keating.Lately, I’m finding Brussel sprouts on the menus of every new eatery with an eye toward serving up healthful foods that please your palate. In an effort to find new and inventive ways to use my stovetop griddle. Flat on one side and grooved on the other, this stove top, cast iron beauty is my go to cooking companion and can turn mere Brussel sprouts into savory treats. I don’t know the science behind it, but my taste buds know the difference. Try this yourself for incorporating these oh-so-healthful doll-sized cabbages into your diet. If you’re already a fan you’ll love this simple variation.

Organic Brussel Sprouts on the grill with walnuts and recipe ingredients. Photo by EncinoMom's Lisa Keating.Organic Brussel Sprouts in a China bowl with walnuts. Photo by EncinoMom's Lisa Keating.Trim stems and slice each sprout in half. Place on the preheated griddle, face down. With a medium low flame it takes 7 -10 minutes to get nice grill marks going. I added about a 3/4 cup of California walnuts to the dry grill to bring out their nutty flavor. With a drizzle of white truffle oil, turn the Brussel sprouts over. You’ll notice a change in their color as they cook, another 10 minutes or so, depending on the heat. Don’t cook them too fast, they won’t be tender. Don’t over cook them, or their vibrancy will be lost.

Toss with the roasted walnuts, a little balsamic vinegar, freshly ground pepper and sea salt. I used apricot sea salt for a subtle layer of surprise. Spoon into a serving dish if you’re feeling fancy. Enjoy!

Photos by: Lisa Keating

Products featured in this recipe, aged balsamic vinegar; Villa Manodori Balsamic Vinegar
white truffle oil; Mantova Bruschetta/Truffle/Garlic/Basil, Set of 4 bottles, 8.5 oz each
you may also like – walnut oil; La Tourangelle Roasted Walnut Oil, 16.9 Ounce Can
my favorite Le Creuset stovetop gril; lLe Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle
and this beautiful China bowl by Lenox in Federal Platinum; Lenox Federal Platinum Bone China Open Vegetable Bowl
My balsamic vinegar was from Trader Joe’s, if you don’t have one near by, you can order this fancy one aged 14 years! My truffle oil is produced locally, but this brand looks like a good substitute.

Click here for product pictures: Widgets



About encinomom

Hello Dear Reader, It is so lovely to connect with you here. Thank you for stopping by. I hope you'll find something that pleases your eye, gives you a smile or ignites an idea that fuels a dream. I'm a California born and bread Mom living in Santa Fe, New Mexico. I enjoy sharing the California Lifestyle with you, plus a thing or two I've learned here and there, along my way to this moment. Your kind words are always welcome in this space. (It's very quiet here when you don't write.) With a song and a smile, I encourage you to be your highest and best, delightful, & darling self. And I will try my darnedest to do the same. ;) xo, Lisa

Posted on March 27, 2014, in Food, Health, Recipes and tagged , , , , , . Bookmark the permalink. Leave a comment.

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