- 1 lb. small-medium Brussels sprouts, stems trimmed, and other leaves removed
- 1 ½ Tbsp maple syrup
- 1 ½ Tbsp Dijon Mustard
- 1 Tbsp extra virgin olive oil
- 1 small garlic clove, grated or finely minced
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon black pepper
- Pinch of fine salt
Preheat the grill to high heat (425℉). If using wooden or bamboo skewers, place 5 to 6 skewers in a shallow pan or dish with water to soak for 30 minutes.
Steam the Brussel sprouts for 4-5 minutes using your preferred method. Allow the sprouts to cool for 3-4 minutes or until cool enough to handle.
Thread the steamed Brussels sprouts onto the skewers by inserting the pointed end of the skewer into the stem of the sprout then using your hand to gently, but firmly, slide it onto the skewer.
Make the glaze. In a small bowl, whisk together the maple syrup, mustard, oil, garlic, red pepper flakes, black pepper, and salt. Set aside 1 tablespoon of the glaze to be used later.
Brush the glaze onto the skewered sprouts. If you don’t have a brush, spoon the glaze onto the sprouts and slather it around with the back of the spoon.
Place the skewers directly on the grill grate and cook over direct heat for 2 minutes or until grill marks appear and the outermost leaves start to get charred and crispy on the edges. Turn the skewers and repeat two more times, cooking for a total of 6 minutes or until the sprouts are cooked to your liking.
Remove the skewers from the grill and place on a clean plate or platter. Drizzle the reserved 1 tablespoon glaze over the Brussels sprouts and serve. May be served hot or cold.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Source: The Real Food Dieticians