Grilled Brussels Sprouts And Zucchini Recipes

GRILLED BRUSSELS SPROUTS

Grilled Brussels Sprouts image

I grill anything and just tried this recipe one night for a change. Works great on your indoor plug-in, lean-mean grill also. These are great with a wasabi dipping sauce (half wasabi paste and half sour cream).

Provided by CHEF CLAY

Categories Side Dish Vegetables Brussels Sprouts

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons melted butter
1 (16 ounce) package Brussels sprouts, halved
2 teaspoons garlic powder
2 teaspoons cracked black pepper
1 pinch seasoned salt, or to taste
1 lime, halved

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush butter over Brussels sprouts and season with garlic powder, black pepper, and seasoned salt.
Place sprouts on the preheated grill and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.

Nutrition Facts : Calories 54.8 calories, Carbohydrate 6.4 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 63.8 mg, Sugar 1.5 g

BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI

Brussels Sprouts With Shallots and Zucchini image

Make and share this Brussels Sprouts With Shallots and Zucchini recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb Brussels sprout
2 small shallots (or substitute yellow onions)
2 medium zucchini
good quality olive oil
salt and pepper

Steps:

Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
Slice the shallot very thin. Cut the zucchini into slices.
Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
Cook for a couple of minutes then add the zucchini.
Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.

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