Ingredients
- 1 pound Brussels sprouts uniform in size
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce or tamari, for gluten-free option
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Soak wooden skewers in water for at least 1 hour to prevent burning if using; metal skewers do not require soaking.
- Trim and clean the Brussels sprouts, then microwave them for 3 minutes to soften. Allow to cool.
- Preheat the grill to medium heat (around 375°F) or prepare a grill pan or oven broiler.
- In a bowl, combine Brussels sprouts with olive oil, garlic, soy sauce, balsamic vinegar, mustard, salt, and pepper, tossing to coat.
- Thread Brussels sprouts onto skewers, grouping similar sizes together for even cooking. Reserve marinade for later use.
- Grill skewers for 5 minutes, then flip and grill for another 5 minutes, until sprouts are browned and tender.
- Remove Brussels sprouts from skewers, toss with reserved marinade, and serve.