Grilled Brussels Sprouts with Balsamic Reduction
These grilled Brussels sprouts kabobs are my new favorite grilled veggie recipe! Tender, charred Brussels sprouts drizzled with a delicious, tangy balsamic reduction...
Servings: servings
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- reduced balsamic vinegar
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Trim the fibrous ends from the Brussels sprouts, and remove any loose or bruised leaves.
- Bring a large pot of salted water to a boil. Blanch the sprouts for 3-5 minutes. Immediately remove them to a colander and rinse under cold water, or submerge them in an ice bath to stop the cooking process.
- Pat the blanched sprouts dry. In a large mixing bowl, toss them with olive oil, salt, and pepper.
- Thread the sprouts onto skewers, 3-4 per skewer depending on the size. Larger sprouts may be placed directly on the grill, if desired.
- 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.
- While the sprouts are cooking, prepare the balsamic reduction.
- Remove the grilled Brussels sprouts skewers to a platter. Drizzle with the reduced balsamic. Serve with additional balsamic reduction on the side for dipping.
Nutrition
Serving: 1skewer | Calories: 136kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 625mg | Potassium: 516mg | Fiber: 4g | Sugar: 12g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 66mg | Iron: 2mg
