Add some greenish Brussels sprouts to your cooking plan and trust me that a taste of them will boost your appetite greatly for the enjoyment of main dish. Tender, juicy and delicious are what these small balls impress me. They look so nicely and wonderful after grilling, and are really good choice to serve your beloved ones during the hot summer.
Photo by Keenan Loo on Unsplash
1 lb Brussels sprouts" thick
3 tbsp extra virgin olive oil
¼2 tsp ground black pepper
¼ 2 tsp garlic powder
1 tbsp melted butter (or fresh lemon juice)
1 tbsp kosher salt, or to taste
Preheat the grill to a medium-high heat and lightly oil the grate.
Rinse the Brussels sprouts thoroughly, cut off brown ends and remove the outer yellow leaves. Cut them lengthwise into halves.
Put the Brussels sprouts into a resealable plastic bag, and add some olive oil, ground black pepper, garlic powder and kosher salt into it. Seal the bag and roll the Brussels sprouts until they get finely coated.
Make a foil pouch and put Brussels sprouts on the center of it, transfer it onto the grill and close the lid.
Lightly turn over the Brussels sprouts for every 5 minutes using a fork or spoon, this could make them grilled more evenly.
Cook for about 15-20 minutes, then move the Brussels sprouts out into a plate. You can drizzle with some melted butter, or freshly squeezed lemon juice, which depends on your taste, and sprinkle some kosher salt when necessary. Serve the Brussels sprouts alone or aside your main dish.
To ensure that the foil pouch works excellently during the grilling, you can overlap two pieces into one so that it get more durable against heat.