Brussel Sprouts were totally out of my comfort zone. Mostly because I had never had them. But they scared me. I wasn’t sure how I felt about putting little cabbage looking balls in my mouth. And if I was unsure about it, then no way could I expect my kids to like it. I mean, look at those things! They are mini cabbages! They’re cute, I’ll say that, but I was very skeptical.
I’m really glad I’m open to new experiences. Because these. Are. Yummy. And they have won a regular spot on our dinner rotation schedule – good job, brussel sprouts!
My kids asked for more. I kid you not. I feel like brussel sprouts are a joke for most families – I could be wrong, and maybe it was just my family growing up, but I honestly had no expectation of my kids eating these.
But they did. And asked for more. And who I am to say not to that? Thank God Sam’s Club sells these little balls of fiber.
The first step was to tear off any stray leaves. And I cut off the ends as well. Just in case. I’m not sure if you have to, but I did and I’m still alive, so I maybe wouldn’t mess with that.
To grill these guys, I skewered them with shish kebab skewers to make turning easier. It worked fairly well. We marinated them in a casserole dish with a mixture of Olive oil and Ellbee’s Sweet and Smoky Garlic Seasoning. That was it. Then while it was grilling, we brushed that same marinade over the brussel sprouts. They cooked over direct heat for about 10 -15 minutes, making sure to turn them frequently. My favorite part is darker grilled parts – I’m a sucker for dark on anything – hot dogs, grilled cheese, bread, chocolate.
So try something new. And be happy.