Brussel Sprouts. It's one of those funny foods that people either really really love, or really really hate. Some folks have hated them since childhood and can never bring themselves to even taste them again.
I'm guessing if you're here then you either really love 'em or you're just really curious to know how someone ever thought they might actually taste good grilled.
Either way, I'm going to show you a great way to cook marinated brussel sprouts with red onions and bacon that might just convert a few of you.
It's as simple as threading the sprouts on bamboo skewers and alternating them with slices of red onion and bacon.
Soak them in the ginger-sesame marinade for at least 4 hours works best as they're very tightly wrapped and it takes a while for the flavors to seep in.
Make them in the morning and let them sit all day if you can.
And don't worry if you burn or char some of the brussel sprouts when grilling them, it's easy to remove a layer of burnt leaves just before serving!
They do take a while at 350F since they're so darn dense (like me).Read Reviews/Leave Comments
Serves: 4 - 6
Prep time: 15 minutes
Cook time: 30 minutes
Direct Heat: 350F
Note: it's best to let the skewered brussel sprouts marinate at least 4 hours before grilling.
What you'll need:
Slice off the woody stem from the ends of each brussel sprout.
Remove any of the loose leaves from the exterior of the sprouts.
Chop the red onion in large chunks.
Cut the sliced bacon into 2" pieces.
Slide a brussel sprout onto a skewer, followed by red onion, another sprout followed by a folded piece of bacon.
Repeat this pattern for all the sprouts.
Try to thread 4 to 5 sprouts on each skewer.
Combine the sesame oil, soya sauce, lemon juice and chopped marinated ginger.
Place the brussel sprout kebabs in a shallow dish long enough to hold them flat.
Pour the marinade over the sprouts and cover with plastic wrap and refrigerate.
Every 1/2 hour rotate all the kebabs so the marinade can soak into each brussel sprout.
Preheat the grill to 350F and oil the grates well.
When the grill reaches cooking temperature place each brussel sprout skewer on the grill and close the lid.
Every 5 minutes lift the lid and roll each kebab a 1/4 turn and move to a new spot over the heat.
After 20 minutes or so check the largest brussel sprout with a fork to check for doneness.
When a fork pierces the sprout easily it's time to remove them from the grill and serve.
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