There is something undeniably pleasing about the look of a slightly charred kebab. So, why not try it with a vegetable that tastes so good charred, yet is almost never prepared this way… bring on the Brussels sprout kebabs!
While Brussels sprouts aren’t exactly most people’s go-to summer vegetable, I love them, so will use any excuse to make them. Plus, they just look so darn this way, don’t they? While I must say, aesthetically, you really cannot beat this presentation when it comes to Brussels sprouts, it is admittedly kind of a pain to prepare and assemble them. However, the compliments you’ll get from your guests are totally worth it!
If you’re lucky enough to have a grill, use it, but if you don’t, a grill pan will work fine. That said, if you’re using a grill pan inside, definitely wait to apply the balsamic glaze until after the Brussels are cooked, or you’ll end up with a smoky mess!
Grilled Brussels Sprouts Kebabs with Balsamic Glaze
Yield 4 serving
- 1 pound Brussels Sprouts
- 2 1/2 tablespoons olive oil
- 4-6 kebab skewers
- 1/2 teaspoon sea salt
- 1-2 tablespoon balsamic glaze (can be a homemade reduction, or store bought)
- Slice the Brussels sprouts into halves or thirds, depending on size.
- Skewer onto the kebab skewers and sprinkle the oil, salt, and pepper onto the kebabs.
- (Feel free to add the balsamic glaze to the skewers if you prefer to cook with it, otherwise, just sprinkle over at the end. Note: it will get smoky!)
- Place the skewers onto enough aluminum foil that you can cover the top into a tent-like structure. (This will allow the Brussels to steam somewhat, softening the middles...)
- Cook for about 20-30 minutes, or until soft in the middle, but a bit charred on the outside.
- Sprinkle with the balsamic glaze to serve.
Courses Lunch or Dinner