It’s finally spring time!!! And when temperatures get above 50 degrees, I think it’s time to grill out! Of course I’m a firm believer that almost everything can be grilled-and I mean everything! So I decided to make brussel sprout kabobs! They turned out marvelously and were the perfect way to usher in spring!
Grilled Brussel Sprout Kabobs
Prep time: 40 mins. Servings: 10-12
1 1/2 pounds of raw brussel sprouts
2 tbs. Earth Balance Vegan Butter
1 tsp. olive oil
1/4 cup chopped cilantro
1 tbs garlic powder
1 tsp. sea salt
1/2 tsp. ground black pepper
10-15 kabob spears
Rinse and place whole brussel sprouts in a large pot and cover with water. Cook the sprouts on high heat until they begin to soften and a fork is inserted easily-about 20 minutes. Drain the water immediately and let them cool about five minutes. Make sure to not over cook the sprouts. They need to feel firm but just tender enough for a fork to be insterted-mushy sprouts won’t stay on a kabob so watch them closely!
While the brussel sprouts are cooking or cooling, you can mix up the marinade. Melt the butter in a small bowl. Add in olive oil, cilantro, garlic, salt and pepper. Slice open the lemon and squeeze all of the juice into the bowl. Whisk the marinade well and set aside with a basting brush.
Load the kabob spears with brussel sprouts-about 5 or 6 sprouts per spear.
Take the spears and the marinade outside to a heated grill!
Place the kabobs on the grill and brush liberally with the garlic butter marinade. Turn the kabobs and brush again to coat all sides.
Continue turning sprouts until they begin to char nicely.