Usually, I make Brussels Sprouts during the fall and winter as part of a medley of roasted root veggies. But these cheery mini green cabbages deserve a place on the menu during the spring and summer too.
Inspired by some of the sprouts I’ve eaten recently at 7M and Salt, here’s a simple and tasty recipe. These sprouts are great as an accompaniment to your favorite grilled fare or grab a fork and just have them for dinner.
Orange Balsamic Drizzle
- 1/2 cup balsamic vinegar
- 1/3 cup orange juice, fresh squeezed
- 2 Tablespoons agave nectar
- 1/2 teaspoon black pepper, fresh ground
In a small saucepan, combine all of the ingredients. Bring the mixture to a boil over medium-high heat. Reduce the heat allowing the mixture to simmer, stirring occasionally. Simmer uncovered until the mixture reduces and begins to thicken, about 15 minutes. Remove from heat and set aside. The mixture will continue to thicken as it cools.
- 3 cups Brussels Sprouts, rinsed, trimmed, and halved
- 1 clove garlic, minced
- 1 Tablespoon extra virgin olive oil
- salt and pepper
- 2 orange slices, halved
Preheat the grill for 5-10 minutes, then reduce the heat to med-low or low. In a large bowl, combine all of the ingredients. Spoon the mixture onto tin foil, wrap and seal the edges, creating a grill packet, then wrap with a second layer of foil. Place the packet on the grill, cook for 12-15 minutes, flipping the packet about every 3 minutes. Transfer the contents of the packet to a bowl or serving platter. With a spoon, drizzle the sprouts lightly with the balsamic orange sauce. Serves 2-4.
Store the remaining sauce and use within a couple of days. It’s a great compliment to broccoli, zucchini, or other grilled vegetables.