Grilled Maple Balsamic Brussels Sprouts

  • By Julie van Rosendaal
  • January 1, 2015
  • Yield: 4-6 servings



Trim stem ends of sprouts (not too much—you want them to stay intact) and cut in half lengthwise, leaving any small ones whole. In a medium bowl, drizzle with oil and toss to coat. Sprinkle with salt and pepper.

Spread out on a preheated grill (med-high) and cook, turning with tongs, for 4–5 minutes, or until tender and charred. Transfer to a bowl, drizzle with balsamic vinegar and maple syrup and toss to coat. Serve warm.

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