Grilled Mustard-y Brussels Sprouts

Ah, summer. Both kids at home. Some days are all sparkly and idyllic (like yesterday), some, not so much (like today). Not awful, just kinda... wearing. It's one of those days when all I want to do is listen to Maroon 5 and watch interviews with Benedict Cumberbatch. Oh wait, that IS what I did today! HA! Hee hee, I love that my spell check cannot handle Benedict's last name... giggle... Don't worry, I did a few useful things today, like work out (training to do a pull-up!! woohoo!!) and take the kids to the pool, and do some laundry, so I'm allowed a little me-time drenched in silliness. 

Ahem! Back to the point here. Food, right? Yep. Food is yummy. 

Grilled Mustardy Brussels Sprouts
Printable Recipe

1-2 lbs fresh Brussels Sprouts
2 Tb spicy brown/Dijon mustard
2 Tb olive oil
1 tsp kosher salt
1/2 tsp pepper
1-2 garlic cloves, crushed or minced
1/4 tsp red pepper flakes
1/4 tsp sugar

Bring a large pot of water to boil. Add sprouts and cook about 10 minutes, until nearly tender. Remove from boiling water with a slotted spoon straight into a large bowl of ice water. (Or dump into a colander and run cold water over them) Slice off the ends and remove the looser, tougher, outside leaves. Pat the sprouts dry.

Combine all other ingredients and stir together in a small bowl. Place sprouts in a large bowl and pour mustard mixture over. Toss to coat all sprouts, and let sit about 30 minutes.

Skewer the sprouts on bamboo skewer,

and cook 3-5 minutes on each side, till nicely roasted and fork-tender. (If you don't want to grill, you could slice the sprouts in half lengthwise before marinating, and then saute in a pan also, or line a baking sheet with foil and roast them under the broiler)

Editing pictures with this new program is SO fun!! One darn delicious meal here, folks!

It's so hard to pick a favorite brussels sprout recipe, honestly. I've discovered that I love the funny little midget cabbages! But this one is up there. It's REALLY yummy. I know the grilling may seem like a silly touch, since you mostly cook them in the water, but it's worth it. Flavor!! 

A little heat, a little smoke, lots of mustardy zest, so many flavors, yet simply tasty. And we can always use something new, right?

Shared at Tutorials, Tips, and Tidbits