This recipe is stolen from the mighty Alton Brown – the most significant difference being that I don’t own or use a microwave, so instead simply boil them in a pot of water for 5 minutes.
- 1 pound brussels sprouts of uniform size
- 2 tablespoons coconut oil
- 3-4 cloves minced garlic
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika (I tend to add a little more)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Remove from the sprouts any stems or cruddy looking outer leaves. Place them in a large pot, filled with water, and boil for 5 minutes. Your house will smell terrible. Sorry about that – I promise the end result tastes delicious. Remove from heat after 5 minutes. I often let them float awhile, as I find it hydrates them more and keeps them from drying out on the grill.
Set the grill to medium heat. In a large bowl, mix all the other ingredients. Add the sprouts and toss until thoroughly coated. Chuck the sprouts on the grill (Alton skewers them – I don’t bother). Hold onto the bowl and remaining mixture. Close the lid and let them cook for 5 minutes. Kick them around on the grill, then close and let ’em cook for another 5 minutes. Remove and put them back in the bowl for one more toss in the marinade before slapping in your facehole. My wife likes ’em so much she eats ’em cold!