I never ate Brussels sprouts while growing up, so I always thought I did not like them. Boy, was I ever wrong! I LOVE them. I guess it was just that my parents did not like them and did not cook them, so I never acquired the taste for them until much, much later. We actually eat them quite often now, in many different ways. So now, when I see a new recipe or new cooking method on how to prepare Brussels sprouts, I am all over it and can’t wait to try it. I found this recipe for putting them on the grill that was one of those that was a must-do. They were part of our grilled feast for Father’s Day. A Man and His Grill I thought they were great. Larry liked them, but he said there are other ways I’ve prepared them that he likes better. To each his own.
Only a few simple ingredients is all you need to make these very tasty Brussels sprouts.
Grilled Brussels Sprouts with Green Olive Sauce
16-36 Brussels sprouts, ends trimmed off – try to get them about the same size
3 TBSP olive oil
salt to to taste
1 cup parsley, chopped fine
2 TBSP lime juice
1 TBSP garlic
1/2 cup green olives, pitted – any kind of olives will work, although I like the Cavatappi olives for this
a dash of sugar, optional – I found the sauce was a little to tart and bitter without the sugar
red pepper flakes to taste, optional
If using wooden skewers, soak them in warm water for about 30 minutes to prevent splintering.
Par boil the Brussels sprouts in boiling hot water for about 8-10 minutes, to soften them. This makes it easier to skewer them. When they are done, remove them from the water and let them cool enough to handle them and to skewer.
To make the olive sauce, mix everything together in a food processor until it becomes a light saucy paste and set aside. If you do not have a food processor, a blender will do just fine.
Brush the skewered Brussels sprouts with some of the olive mixture and place directly on a hot grill. Cook for about 5 minutes per side, turning them over at least a couple of times. Cook until they tender and browned. You want them tender on the inside and slightly crispy on the outside. Serve with the olive sauce either on the side to use as a dipping sauce or directly spread over the cooked Brussels sprouts. Either way, they are very tasty and delicious. I also topped my steak with a bit of the olive sauce as well, which was very good too.