Brussel sprouts are one of the hottest sides these days and this recipe leads the pack.
It used to be that Brussels sprouts were the bane of every child’s existence. Boiled or steamed into submission, these mushy, brownish-green blobs smelled so foul that even the dog wouldn’t touch them.
But like all fresh vegetables, a simple change in cooking technique can quickly elevate their status at the dinner table. Dry, high-heat cooking is the key. That keeps the sprouts from releasing too much bad-smelling sulfur. When you quickly roast Brussels sprouts in an oven, in a skillet, or on the grill, they stay crisp-tender and develop a sweet, caramelized flavor with none of the sulfurous odor.
Fresh fennel also plays a big role in this recipe. The roasting process mellows its licorice flavor, leaving behind a subtle brightness that complements the Brussels sprouts.
I like to halve the sprouts, toss them in olive oil and balsamic vinegar and then fire roast them on the grill along with the fennel. Prosciutto adds meaty richness to this delicious grilled side dish.
Serve with: Chardonnay
- 1 ½ pounds Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Morton Coarse Kosher Salt (read more about the science of salt here)
- ½ teaspoon ground black pepper
- 4 slices prosciutto
- 1 cup thinly sliced fennel
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Trim the Brussels sprouts and halve them lengthwise. Place them, along with the olive oil, balsamic vinegar, salt, and pepper, in a large freezer bag. Seal the bag and shake to combine the ingredients.
- Fire up. Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of lit charcoal briquets to one side of the grill's charcoal grate in order to create direct and an indirect cooking zones. You want one side scorching hot and the other side at about 225°F (107°C). Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is as hot as possible and the other half is approximately 225°F (107°C).
- Add a vegetable grilling basket to the hot side of the grill and preheat it for 2 to 3 minutes.
- Cook. When the grilling basket is hot, add the Brussels sprouts to the basket. Cook until lightly charred, about 4 to 5 minutes, stirring frequently. Once charred, move the sprouts to the cooler side of the grill and set the cover on the grill. Continue cooking the Brussels sprouts until fork tender, about 10 minutes.
- Roll the slices of prosciutto tightly, then slice into ribbons. Add it and the fennel to the Brussels sprouts, and move the grilling basket back to the hotter side of the grill. Cook until the fennel has softened and the prosciutto has begun to crisp, 3 to 4 minutes, stirring frequently.
- Serve. Remove the basket from the grill and pour the Brussels sprouts, fennel, and prosciutto into a serving bowl. Serve immediately.
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