Gluten-Free Grilled Brussels Sprouts with Lemon Aioli

Recipe

Appetizer
Gluten-Free Grilled Brussels Sprouts with Lemon Aioli

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Grilled skewered brussels sprout halves over a bowl of lemon aioli

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4.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

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Description

In the Midwest, grilling is a year-round thing. So the next time it's fired up, give some veggies some grill marks.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
½ c.Hy-Vee plain yogurt
1 tsp.lemon zest
1 tbsp.lemon juice
1 tsp.Hy-Vee Dijon mustard
1 clove(s)garlic, minced
Hy-Vee kosher sea salt and Hy-Vee black pepper, to taste
1 lbs.Brussels sprouts
2 tbsp.Hy-Vee Select olive oil
1 tbsp.chopped fresh thyme
¾ tsp.Hy-Vee kosher sea salt
¼ tsp.Hy-Vee black pepper

Directions

  1. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
  2. For lemon aioli, in a small bowl combine yogurt, lemon zest, lemon juice, Dijon mustard and garlic. Season to taste with salt and pepper; set aside.
  3. Trim stem ends of Brussels sprouts; remove any tough outer leaves. Halve any large Brussels sprouts; place Brussels sprouts in a large microwave-safe bowl.
  4. Microwave on HIGH for 3 minutes. Add olive oil, thyme, salt and pepper; stir to coat. Cool slightly.
  5. Skewer Brussels sprouts onto metal skewers, leaving 1/2-inch space between pieces. Grill Brussels sprouts for 3 minutes. Turn and grill for 3 to 5 minutes more or until sprouts are tender. Remove from grill; let cool slightly. Remove Brussels sprouts from skewers and serve with lemon aioli.

Nutrition facts

Servings

130 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 450mg
  • Total Carbohydrates: 12g
  • Protein: 7g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 170%
0%
Iron 10%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Spring 2015.