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Grilled Brussels Sprout Skewers
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I made these on the grill because my wife really enjoys brussels sprouts and I can only tolerate them roasted. I thought grilling might work well and I think they came out nicely.

Serves: 6

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American Parve Side Dish

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24 brussels sprouts
2 red bell peppers
1 large onion
1 tablespoon vegetable oil
Coarse salt (kosher salt) and pepper, to taste
1/2 teaspoon garlic powder, optional
Six wooden skewers, soaked in water


  1. Trim the end off the sprouts and add to boiling water until they begin to soften, about 10 minutes.
  2. Slice the pepper and onion into large pieces. You'll want to about 24 pieces from each.
  3. Alternate the par-boiled sprouts, peppers and onions on each skewers. Four of each is a good serving.
  4. Brush skewers with oil and sprinkle liberally with coarse salt, pepper and lightly with garlic powder (if using).
  5. Cook on a grill, avoiding flame and turning often. At the end, move to open flame to crisp up but don't burn them. If the sprouts aren't done to your liking, you can continue cooking them in the oven.

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