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Grilled Brussels Sprouts with Lemon Aioli

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Vegetables

Adapted from Hy-Vee "seasons" recipe

Ingredients

  • FOR THE AIOLI:
  • 1/2 C mayonnaise
  • 1/2 tsp lemon zest
  • 1/2 T lemon juice
  • 1/2 T of The Olive Bin's Sicilian Lemon Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Sea salt and fresh ground black pepper, to taste
  • FOR THE SPROUTS:
  • 1 lb Brussels sprouts
  • 2 T of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1 T chopped fresh thyme
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Directions

  1. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
  2. For Lemon Aioli: in a small bowl, combine mayonnaise, lemon zest, lemon juice, balsamic vinegar, Dijon mustard, and garlic. Season to taste with salt and pepper; set aside.
  3. Trim stem ends of Brussels sprouts; remove any tough outer leaves. Halve any large Brussels sprouts; place in a large microwave-safe bowl. Microwave on HIGH for 3 minutes. Add Rosemary olive oil, thyme, salt, and pepper; stir to coat. Cool slightly.
  4. Stick Brussels sprouts onto metal skewers, leaving a 1/2" space between pieces. Grill for 3 minutes. Turn and grill for 3 to 5 minutes more, or until sprouts are tender. Remove from grill; let cool slightly. Remove Brussels sprouts from skewers and serve with Lemon Aioli.

Servings:

4
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