brussels sprouts, garlic, gluten free, grilled, honey, mustard, side dish, vegetable, vegetarian
I desperately want my husband to like Brussels sprouts. I have fixed them several different ways but he just won’t like them. Sadly, this recipe is no exception. That’s ok- MORE FOR ME!!!! The mustard and garlic add a bit of zippiness while the honey caramelizes and browns with the grill’s heat making these baby cabbages are super tasty and even good left over. He may not like these but I will still be fixing them. 🙂
Mustard Marinated Grilled Brussels Sprouts (a variation of this recipe)
- 1 lb fresh Brussles sprouts
- 2 tbsp whole grain mustard
- 2 tbsp vegetable oil
- 1 tsp honey
- 1 tsp garlic powder
- Salt and fresh ground pepper to taste
- 3 skewers (if wood, soak for 30 minutes in water)
In a large pot, add water and salt. Bring to a boil. Boil the Brussels sprouts for 2 to three minutes. Drain and add to icy water to stop the cooling process. Allow to sit for about 5 minutes then drain.
In a medium bowl, combine the mustard, oil, honey, garlic, salt, and pepper. Mix well. Add the Brussels spouts to the mustard mixture and allow to marinate for 30 minutes. Thread the Brussels sprouts onto the skewers. Grill them over medium heat for 3 to 4 minutes on each side. If you have leftover marinade, spoon over the skewers after you turn them. The outer leaves will be lightly charred when they are done. Serves 2.