My latest obsession are Brussels Sprouts! As a kid, I hated to eat them. The smell, the texture and the color did not appeal to me at all as a kid. Plus they reminded me of cabbage patch kid dolls! LOL
Now, that I’m older and love eating a plant based diet, I have learned how to add more vegetables to my diet, including Brussels sprouts, without making it boring or bland. I love experimenting with different dressings, dips and/or cooking methods. Since we are in the summer season, all I’ve been doing is grilling my vegetables!
My favorite home-made dressing is my version of Newman’s Own Lemon Balsamic Vinaigrette. It makes everything so yummy, including Brussels sprouts! Even my kids enjoy eating them this way too!
If you are not into Brussels sprouts, check out other grilling recipes on my site:
What are your favorite vegetables to grill?Grilled Brussels Sprouts Servings:4 / Serving size: one skewer or about 4 to 5 sprouts Weight Watcher pts: 2 Calories: 60/Fat: 4 g/Protein: 1.5 g/ Carbs: 5 g/ Fiber: 2 g Ingredients:
- 2 cups or about 20 Brussels sprouts
- 1/4 cup of lemon balsamic vinaigrette dressing
- Heat a grill to medium. In the meantime, cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. I like to use a pairing knife to insert a “x” shape on the stem, not too deep but deep enough so the sprouts stay in tact. I do this so the dressing can seep inside the sprouts and to cook well.
- Add the lemon balsamic vinaigrette dressing to the Brussels sprouts, toss to combine.
- Skewer 4 to 5 Brussels sprouts onto each metal skewer leaving some room in between each sprout, about a half an inch or so.
- Place the skewers onto the grill. To facilitate even cooking with the sprouts, have all the stem ends in the same direction on the skewer and with stem end closest to the flame.
- Close the lid to the grill and cook for 5 minutes. Using tongs, turn the skewers over and continue to cook for another 5 minutes. Serve.