Grilled Brussels sprouts offer a hot alternative for Thanksgiving side dishes

Two pounds of Brussels sprouts serve as the base for a recipe that aims to keep the kitchen oven open for the turkey. The dish comes from the cookbook Grill Time! by Noah Galuten, published by Alfred A. Knopf for 35 dollars. The book contains 80 recipes focused on healthy grilling. This specific dish is designed to be prepared on a grill rather than in the oven, a method that reduces the time required for other holiday preparations.

The primary advantage of this method is the conservation of oven space. By moving the Brussels sprouts to the grill, cooks can use the oven for other items such as creamy potato au gratin or sweet potato casserole. The recipe calls for trimming the brown stem ends from the sprouts. They are then tossed in a large bowl with one tablespoon of extra-virgin olive oil, a generous pinch of salt, and several twists of freshly ground black pepper.

The cooking process requires setting up a two-zone fire on the grill. If using a gas grill, one side should be set to high heat while the other is set to medium-low. The grates on the cooler side must be cleaned and oiled well. The sprouts are placed on this cooler side, and the lid is closed. After 10 minutes, the sprouts are turned to ensure even browning. Cooking continues on the lower heat setting until the sprouts are tender throughout, which takes approximately 10 more minutes depending on their size.

While the vegetables cook, a sauce is prepared in the same bowl used for the oil toss. Two tablespoons of balsamic vinegar and two tablespoons of soy sauce or tamari are added to the bowl. As each sprout finishes cooking, it is moved directly into the bowl with the sauce. The mixture is tossed well to coat the charred vegetables. The final dish is seasoned with additional salt if needed and drizzled with more olive oil before serving. This process yields a dish that serves four to six people.

Galuten notes that the flavor of Brussels sprouts has shifted over the decades. In the 1990s, the vegetable was often associated with bitter, overcooked preparations. Today, the vegetable is more popular, and recipes favor lighter touches. The author explains that the current trend moves away from heavy coatings toward simpler preparations that highlight the natural taste. The char from the grill adds a complexity that is distinct from oven roasting.

The balance of flavors is achieved through the combination of the char and the acid in the vinegar. The soy sauce adds a salty depth that complements the sweetness of the sprouts. This 1-to-1 ratio of vinegar to soy sauce creates a glaze that is both sweet and savory. The recipe is part of a larger collection in the book that includes tips on choosing grills and selecting charcoal or wood chunks.

The cookbook also provides recommendations for grill maintenance. It serves as a guide for those who want to expand their cooking beyond the stovetop and oven. The inclusion of this side dish in the holiday season suggests a shift in how cooks approach traditional meals. The goal is to create a balanced meal without overcrowding the oven with multiple trays. The specific instructions ensure that the sprouts are tender inside and charred outside.

The recipe is one of several featured in the November edition of the Atlanta Journal-Constitution’s Food and Dining section. Other recipes include a turkey main that can be prepared in under 30 minutes. A classic sweet potato casserole from a cookbook is also included, along with a pecan pie from a famous chef. The variety of options allows cooks to mix and match based on their available equipment and time constraints. The grilled Brussels sprouts offer a specific solution for those who have access to a gas or charcoal grill during the holiday week.

The text of the cookbook appears in reverse order in the source material, suggesting a layout choice for the original publication. The author, Noah Galuten, is credited with the recipe and the copyright. The book was published in 2022 by Alfred A. Knopf. The recipe for Charred Brussels Sprouts is a random selection from the larger collection. It provides a concrete example of how grilling can be integrated into a traditional Thanksgiving menu. The steps are straightforward and require minimal equipment beyond a standard grill and a large mixing bowl.