Try brussels sprouts on the stalk by grilling them! First you'll wrap them in foil to make sure they cook from the inside out, then finish them by charring over the flame for a smoky, delicious result.
Preheat grill to 400 degrees F, leaving one burner off so you can use it for indirect heat.
Drizzle the sprouts with olive oil, then use hands to rub the olive oil and some 2 teaspoons kosher 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. ⠀
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 around 30 minutes, to slice a brussel sprout off and carefully see if it is tender, or at 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 toss in tahini sauce. ⠀