Recipe by Pam Aughe, R.D., Recipe Editor edibleWOW Magazine

Photography By Carole Topalian | October 24, 2017

Ingredients

  • 1 pound Brussels sprouts, trimmed of stem, with ¼-inch-deep X cut on bottom of each
  • ¼ cup water
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • ¼ cup mixed fresh herbs

Instructions

1.  Preheat grill and reduce to medium-low heat.

2.  Place Brussels sprouts in a microwave-safe container with ¼ cup water, olive oil, garlic, salt and pepper and cover. Cook 2½ minutes on full heat. Remove cover and let cool slightly.

3.  Place equal-sized Brussels sprouts on each skewer. Grill on medium-low heat for 5 minutes; turn skewers and grill for an additional 5 minutes. Remove to a serving plate and sprinkle with fresh herbs and additional coarse salt.

Yield: approximately 3 cups, serving 6 as a side dish

Cook’s Tip: Slice leftover grilled Brussels sprouts and toss with cooked quinoa, additional fresh herbs, toasted nuts and a vinaigrette.

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Ingredients

  • 1 pound Brussels sprouts, trimmed of stem, with ¼-inch-deep X cut on bottom of each
  • ¼ cup water
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • ¼ cup mixed fresh herbs
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