Tender on the inside and slightly charred and crisp on the outside, these little cabbages are transformed into a surprisingly dynamic dish. The grill’s high heat does more than blister the sprouts’ outer leaves; it also lends a nutty taste that’s echoed in the rich hazelnut-studded vinaigrette.
1 pound Brussels sprouts, stems trimmed and outer leaves removed
1/4 cup white wine vinegar
1 tablespoon finely diced shallot
1 tablespoon clover honey
2 teaspoons Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped toasted hazelnuts
1 teaspoon grated orange zest
1. Heat grill to high for direct grilling. If using wooden skewers, soak them in cold water for at least 15 minutes. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until crisp-tender (a skewer inserted into the center should meet a little resistance), about 5 minutes. Drain, rinse under cold water, and drain well again. Pat dry with paper towels.
2. Whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste in a medium bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
3. Toss Brussels sprouts with a few tablespoons canola oil and season with salt and pepper. Thread onto skewers and grill on both sides until golden brown, slightly charred, and just tender, about 2 minutes per side. Remove sprouts to a cutting board and cut in half. Transfer to a platter. Drizzle vinaigrette over warm Brussels sprouts, and top with hazelnuts and orange zest.
Nutrition score per serving: 268 calories, 26g fat (3g saturated), 11g carbs, 3g protein, 3g fiber, 37mg calcium, 41mg sodium, 5g sugars
Recipe adapted from Bobby Flay's Barbecue Addiction by Bobby Flay with Stephanie Banyas and Sally Jackson; photo credit: Quentin Bacon