As a kid I would not touch brussel sprouts and I don’t think I have had them in about 15 years because I’m what some people call stubborn.  Whatever, just cause I know what I like doesn’t make me stubborn…

Anyhoo.  I was in LA a few weeks back for work and my coworker and I ate at this fantastic restaurant called Napa Valley Grill.  My coworker, Andrea, ordered brussel sprouts as her side.  I ate one off of her plate and wow have I been missing out.  As soon as I got home I ran to the grocery store and vowed to make them immediately.  They were fantastic.  These little suckers don’t need much seasoning to be refreshing and full of flavor.

1 grill pan

1 package fresh brussel sprouts

2 tbls olive oil

2 tbls diced garlic

2 tbls balsamic vinegar

1/2 tsp black pepper

1/2 tsp salt

Rinse the brussel sprouts really well and dry them completely.  They are going to cook on the grill better if they are dry.  If they are too wet than they will steam themselves a bit and can become mushy.

Cut each sprout in half lengthwise and put them in a gallon sized bag.  Add the oil, vinegar, garlic, salt, and pepper, and shake until all of the sprouts are covered.  Heat the grill to 450, then pour the sprouts on your grill pan, and grill them for about 8 minutes.  They should be a tiny bit soft but still have a really great crunch.  Make sure you get that really nice char on the sprouts because it gives them an amazing flavor.

If you don’t own a grill pan than feel free to saute these.  Repeat the above directions but heat a 13″ pan with the olive oil on medium high heat.  Cook for about 8 minutes.  Try not to stir these too much while they are in the pan.  You want to try to recreate that sear but with your saute pan.  The best way to create this flavor is to leave the sprout alone as much as possible. Flip them about half way through and let them sit.

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