Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- 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.
- 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.
- Microwave on HIGH for 3 minutes. Add olive oil, thyme, salt and pepper; stir to coat. Cool slightly.
- 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.