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Okay, but have you grilled brussels sprouts on the stalk yet? It’s a fabulous way to try this fall vegetable!
And they’re my newest obsession. Crispy, smoky, and extra delicious.
Drizzle the sprouts with olive oil, then use hands to rub the olive oil and some salt into them. Wrap the entire stalk in foil. This ensures they’ll steam and cook from the inside out first, which is exactly what you want for tender brussels sprouts, that will then get charred over an open flame to crisp the outside.
Preheat grill to 400 degrees F, leaving one burner off so you can use it for indirect heat. Place foil wrapped stalk over burner that is off (this is grilling via the indirect heat method), and let the brussels sprouts roast. The easiest way to check their progress is to slice a brussel sprout off and check to see if it is tender, or to the doneness you like.
When you reach the doneness that you want, remove the foil, and put directly over flames to char the outer leaves, rotating the stalk as you go.
Slice the brussels sprouts off the stalk and toss them with flaky salt, lemon zest, and parmesan cheese, or this tahini sauce.
Many grocery stores carry brussels sprouts on the stalk during the Fall season. I usually get mine from Trader Joe’s or Whole Foods! You can get them at local farmer’s markets, too.
Yes, the stalk is edible! However you’d want to remove the grilled brussels sprouts from it, and proceed to cook the stalk longer. I don’t eat the stalk, but you could.
On the stalk, brussels sprouts will keep for several weeks in the refrigerator or another cold place in your house (perhaps the garage or barn). If you don’t have space in your fridge or elsewhere, cut the sprouts off the stalk and store in a produce bag in your fridge.
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