Have you ever been to the market and seen Brussels sprouts on the stalk, and walked right by because you have no idea what to do with them? I knew that feeling… until one day I was brave and bought a stalk.
If you don’t know what I’m talking about, it is a long stalk that is about two feet long, with little mini cabbages attached. I was too lazy to cut each Brussels sprout off the stalk and cook them so I came up with the recipe here, where you lightly steam them in a fish steamer and then throw them on the grill for a nice char. The results were delicious. The first time I made these I served them on a platter, still on the stalk, as an appetizer. The second time I took them to a dinner party and we served it as a side on the buffet. Both times received rave reviews, so I thought I would share with all of you!
- 1 stalk of fresh Brussels sprouts (I buy them at Trader Joe's when in season)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper
- Preheat grill.
- Cut the Brussels sprouts stalk in two pieces. Prepare a large steamer pot for steaming. I use an oblong fish steamer, but you could use a large pot as well. You can also cook them in more than one batch if your pot isn't big enough. Steam the stalks for about 5 minutes and remove. Place the steamed stalks on a pan.
- Mix olive oil and balsamic in a small bowl. Use a basting brush to brush the olive oil and vinegar mixture on the Brussels sprouts until well coated. Sprinkle with salt and pepper.
- Transfer the stalks to a hot grill, and grill each side (about 4 minutes per side) until the Brussels sprouts have a nice char all the way around.
- Serve on a platter with a knife and a pair of tongs so that everyone can cut off their portion.