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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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If you roast brussels sprouts in a single layer on a perforated grill pan until they are barely tender, they have a subtle sweetness with none of that harsh sulfurous effect. Look for the smallest buds possible so they cook quickly. Ingredients:
1 tablespoon lemon-infused olive oil |
1 teaspoon finely chopped fresh thyme leaves |
1/2 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1 pound brussels sprouts, each one trimmed at the root end and cut in half lengthwise |
finely grated zest of 1 lemon |
1 teaspoon champagne vinegar |
Directions:
1. Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.
2. In a medium bowl mix the marinade ingredients. Add the brussels sprouts and turn to coat them evenly.
3. Spread the brussels sprouts in a single layer on the grill pan and grill over direct low heat, with the lid closed as much as possible, until crisp-tender, 10 to 15 minutes, turning several times. Transfer to a serving bowl and add the lemon zest and vinegar. Toss to coat evenly. Season with salt, if desired. Serve warm.
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