I am going to be honest, I do not like brussel sprouts. I do not like them in a can, I do like them in my hand, I do not like them on a plane, and I do not like them anywhere. I do know that others like them and this recipe makes them almost bearable.
1 pound of Brussels Sprouts
2 Tablespoons whole grain mustard
2 Tablespoons Olive oil
Salt & pepper, to taste
BBQ or Grill pan
There is some pre-prep to making these at the camp site. You can do it on the trails but I recommend doing the first steps at home prior to leaving. Bring a large pot of water to a boil. Blanch the sprouts (i.e. cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath).
Bring a large pot of water to a boil. Blanch the sprouts for 3-4 minutes. Remove sprouts from the boiling water and immediately cool them in water or ice to stop the cooking.
Remove the sprouts from the cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the Brussels Sprouts in the mustard sauce. Allow them to marinate for 30 minutes.
Once the sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. At this point, you can keep them in a container until you are ready to cook them.
Once you set up your cooking setup place the skewered sprouts on the grill. Cook for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce.
This is a great recipe for people who actually like brussel sprouts.