Instructions

1. Bring a large pot of water to a boil. Blanch the Brussels sprouts for 3-4 minutes, and then remove them to a colander and rinse under cold water.
2. Trim the stems off the sprouts, if necessary, remove any loose leaves, and pat dry.
3. Toss the blanched Brussels sprouts with olive oil, salt and pepper.
4. Thread the sprouts onto skewers, 3-4 per skewer depending on the size. Or you can also just place them directly on the grill if they're large enough.
5. Grill the brussels sprouts for about 4-5 minutes on each side, until cooked through and nicely charred on all sides. Note that the skewers do get hot, so handle them with tongs when turning.
6. While the sprouts are cooking, prepare the balsamic reduction.
7. Remove the cooked brussels sprouts skewers to a platter and drizzle with the balsamic reduction. Alternatively, you can serve the balsamic on the side or remove the sprouts from the skewers and toss them in it.