Admittedly, I was that kid that really liked Brussels sprouts — I still do. Until a few days ago, my favorite way to have them is roasted in a hot oven with a little bacon. They get a little bit of that smoky goodness from the bacon and the hot oven makes the outer leaves a little crispy char around the edges. So what better way to get that smoky char than on the grill? I also wanted that crispy, salty pork goodness to go with it, but I didn’t want to worry about bacon cooking or having to par-cook it first… enter prosciutto. And why not glaze them with a sweet and sour honey mustard?
An important thing to remember about Brussels sprouts is not to overcook them. This is why most people dislike them. Overcooking Brussels sprouts turns them a grayish green color and they develop a pungent flavor. When choosing Brussels sprouts, be sure to get all the same size so that they cook evenly.
- 2 pounds Brussels sprouts, all similar in size
- 3 ounces Prosciutto di Parma, torn into 1-inch pieces
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- ¼ cup honey
- 2 tablespoons stone ground mustard
- 1 tablespoon cider vinegar
- ½ teaspoon salt
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- Metal or bamboo skewers
- Set up grill for direct cooking over medium heat. Brush and oil grate before cooking.
- Trim away any yellowed or discolored leaves score the stem end. Drop them into a pot of boiling salted water and blanch for 5 minutes. Drain and plunge into ice water to stop the cooking. Alternate sprouts, with the stems facing the same direction, with Prosciutto pieces on skewers (if using bamboo skewers, soak in water at least 30 minutes). Brush with oil and season with salt and pepper.
- Place on hot grill, stem side down and cook for 5 minutes. Rotate and cook 4 to 5 minutes more on each side (four sides total). Meanwhile, combine and heat the remaining ingredients in a large skillet over medium low heat. Once the stems of the sprouts can be easily pierced with the tip of a sharp knife, they ready to come off the grill. Carefully slide the sprouts and Prosciutto off the skewers and transfer to the pan with the warm glaze and gently toss to coat.
- Transfer to a serving dish and serve warm.
Cheers and Happy Grilling!
-Jeff
