November 13, 2015
Tender on the inside and slightly charred and crisp leaved on the outside, these little cabbages are transformed by just a few minutes on the grill. The grill’s high heat does more than blister the sprouts’ outer leaves for a great bit of texture; it also lends a nutty taste that’s echoed in the rich hazelnut vinaigrette.
Serves 4 to 6
1 pound medium Brussels sprouts, stems trimmed and outer leaves removed
Kosher salt and freshly ground black pepper
¼ cup white wine vinegar
1 tablespoon finely diced shallot
1 tablespoon clover honey
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
3 tablespoons finely chopped toasted hazelnuts
1 teaspoon grated orange zest
1. Heat your grill to high. If using wood skewers, soak them in cold water for at least 15 minutes.
2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until crisp-tender (a skewer inserted into the center meets a little resistance), about 5 minutes. Drain, rinse under cold water, and drain well again. Pat dry with paper towels.
3. Whisk together the vinegar, shallot, honey, mustard and salt and pepper to taste in a medium bowl. Slowly whisk in the oil until the vinaigrette is emulsified.
4. Toss the Brussels sprouts with a few tablespoons canola oil and season with salt and pepper. Skewer the sprouts onto the skewers and grill on both sides until golden brown and slightly charred and just tender, about 2 minutes per side. Remove the Brussels sprouts to a cutting board and cut them in half. Transfer to a platter.
5. Drizzle the vinaigrette over the warm Brussels sprouts and top with the hazelnuts and orange zest.
Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.