androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Brussels Sprouts with Pomegranate Vinaigrette

Mike Lang

Fuel Type:

  • People

    Serves 8

  • Prep Time

    10 mins

  • Grilling Time

    10 to 12 mins

Ingredients
Instructions

the Ingredients

Brussels Sprouts E82 A0767

Vinaigrette

  • Completed step â…“ cup pomegranate juice
  • Completed step 2 tablespoons white wine vinegar
  • Completed step 1 tablespoon honey
  • Completed step 1 tablespoon chopped parsley
  • Completed step 2 teaspoons Dijon mustard
  • Completed step ¼ teaspoon kosher salt
  • Completed step ½ cup olive oil

Brussels Sprouts

  • Completed step 2 pounds Brussels sprouts, cut into halves or quarters
  • Completed step 2 tablespoons olive oil, plus more for cooking
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon black pepper
  • Completed step 2 ounces crumbled goat cheese

Special Equipment

  • Griddle

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

The griddle is one of my favorite ways to cook Brussels sprouts. They develop this fantastic char and caramelization that, in this recipe, is balanced by a sweet and tart pomegranate vinaigrette. It’s the perfect side dish for your next holiday dinner.
  • Set the griddle insert in place before preheating the grill. Prepare the grill for direct medium heat cooking, 375°–425°F. 
    Preheat the griddle on medium heat for 10 minutes. 
    Set the griddle insert in place before preheating the grill. Set the grill to Manual Mode level 6 (375°–425°F) and preheat for 15 minutes. 
    Set the griddle insert in place before preheating the grill. Prepare the grill for direct medium heat cooking, 375°–425°F. 
  • Combine the pomegranate juice, white wine vinegar, honey, Dijon mustard, and kosher salt in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
  • Apply a thin coat of oil to the griddle. Cook the Brussels sprouts until tender and charred, 10–12 minutes.
  • Toss the cooked Brussel sprouts with the vinaigrette and stir in the goat cheese.

let's Gear up

Recommended Tools

let's Gear up

Recommended Tools

Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.

Grill Brush

$10.99
MSRP
View Details

Barbecue Mitt

$9.99
MSRP
View Details

Apron

$11.99
MSRP
View Details

    More Veggies recipes

    You May Also Like

    More Veggies recipes

    You May Also Like