Recipe
Author
Hy-Vee Test Kitchen
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Description
After they spend a few minutes on a barbecue, sprouts will be your new favorite veggie. Dip them into a homemade lemon aioli for a simple but suprisingly refreshing snack. Pair with a bottle of Gose beer or a glass of Chenin Blanc wine.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee mayonnaise | ||
| 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 mayonnaise, 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 ½-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
310 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 10mg
- Sodium: 580mg
- Total Carbohydrates: 11g
- Protein: 4g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 170%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2015.