Ingredients: |
Ingredients: 12 small to medium Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil, plus more as needed
1 tsp kosher salt
3/4 tsp freshly ground black pepper, plus more to taste
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1 tsp grated lemon zest (or just a squirt or two of lemon or lime juice)
1 tablespoon Parmesan cheese grated or shredded (optional)
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Directions: |
Directions:Clean the sprouts. Trim the cut ends back without interfering with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.
Add the sprouts to a pot of boiling, heavily salted water and cook for no more than five minutes. No more!
Drain well, then drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder, and celery salt.
When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every 4 minutes for a total of 12 minutes. We put them on top of foil with the edges folded up to protect the grill. It had the added benefit of having them simmer in their own juices and caramelize a little.)
Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.
If desired, add any or all of the remaining three ingredients (Lemon zest and Parmesan cheese).
Serve immediately. |
Personal
Notes: |
Personal
Notes: The recipe does not call for cutting the sprouts in half the long way, but Aryk and I prefer that; it coats them with more flavor, even if it does create more of a mess; that’s why the foil is crucial. You can toss the parmesan cheese in initially for a different flavor, instead of waiting till the end.
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