Can I let you guys in on a little secret? Maybe you already know. I’m guessing you do. It kind of has to do with you. All of you. Y’all of you.
YOU LOVE BRUSSEL SPROUTS.
You do. Or at least you like to read about ’em.
It’s true. Proven even. By the important people. (You know, Google and WordPress and Pinterest number-crunching people.)
Ain’t no shame, I love them, too. And they’re kind of hot right now, so we should be feeling really good about ourselves for being so on-trend.
As in, if neon is the new black, brussies are the new kale.
(Sorry K-Man, I still love you.)
So as a gift to those that groove on the mini-cabbage, my BPPs (Brussie Posse Peeps), you stalk-ball stalkers*, I give you the easiest Brussel sprout recipe ever. With quite possibly the biggest flavor payoff.
I gift thee: Grilled Brussies with Jalapeno-Honey Aioli.
Grilled Brussel Sprouts with Jalapeno-Honey Aioli
By Emily Stoffel
Cook time: 7 mins (seriously) | Serves as many as you want
Note: The lid is the really important part here since you want to trap that searing, smoky flavor into the brussies while at the same time quickly steaming them to perfection. I take the glass lid from my biggest skillet and just set it over my grill pan; it does a lovely job. If you have a flat, griddle-like grill pan that’s not as lid-friendly, just op for a skillet instead. You’ll just get even more brown flavor — never a bad thing.
- Brussel sprouts, halved (as many as you want. You’ll want a lot. Like a Costco-sized bag.)
- olive oil
- sea salt
- Jalapeno-Honey Aioli (see recipe below)
Preheat an indoor grill pan or skillet over high flame. Toss halved Brussel sprouts with a good glug of olive oil and plenty of salt. When pan is good and hot, add Brussel sprouts. Quickly use tongs to distribute sprouts in a single layer (do this in batches if necessary), ensuring the majority are cut-side down to maximize grill-marking magic. Immediately cover with a heavy lid, another frying pan or a piece of very carefully secured foil. Cook brussies for about 5 minutes in the trapped smoke/steam until bright green. (Meanwhile, make the aioli.)
Empty brussies into serving dish or onto baking sheet to cool slightly and repeat with remaining batches if necessary. NOTE: DO NOT cover the cooked brussies to “keep warm.” Trust me that you’d much rather eat a lukewarm brussie than an overcooked brussie.
Serve with aioli.
- 1 cup good quality mayo
- 2-3 T hot jarred jalapenos, or more to taste
- 2 T honey
Combine all ingredients in a small food processor or blender. Pulse until jalapenos are finely chopped and honey is uniformly incorporated. No food processor? Finely mince jalapenos by hand and combine all ingredients in a small bowl. Chill until ready to serve.
Having just returned from Santa Fe, I am definitely lovin’ the jalepeno chili/honey vibe here. Can’t wait to try it out! Thanks for the recipe, Em! xoxo k
Of course! Hope you guys enjoy it. I imagine it’d be tasty on quite a few things besides brussies, too. Like maybe grilled shrimp? Yum!
I LOVE brussels sprouts. But I still haven’t gotten my husband to feel the same way 🙁
Surprisingly, my husband has come around. And you know what did it? Brussel sprout salad (see if your husband will go for this guy: https://thepigandquill.com/2013/02/24/coconut-pecan-brussie-salad-with-fried-onions-fruity-balsamic/).
Now he’ll eat them just any ol’ way (except for overcooked). He doesn’t love them, but he doesn’t complain. The trickier thing with Chris is the dipping sauce. Call it aioli and he’s good to go, but refer to it as mayo (and c’mon, that’s what it is…) and he won’t touch it. Ahhh, hubsters…
My husband hasn’t come around to brussels sprouts yet but I love them. Your recipe sounds like a great crowd pleaser.
I made this exactly as written and the aioli is AMAZING! Thanks for the recipe !
Hooray! So glad you enjoyed it. 🙂 Come back any ol’ time!
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