INGREDIENTS
- 2 lbs. Brussel sprouts, rinsed, cored, and halved
- 1 tsp. kosher salt
- 2 tbsps. neutral-tasting cooking oil with a high smoke point, like rice bran, canola, or grapeseed
- 3 tbsps. olive oil
- 1 tbsp. lime juice
- 1 tbsp. maple syrup
- 1 tbsp. fish sauce
- 1 clove garlic, minced
- ½ bird’s eye chili, minced or 1 tsp. chili paste
- handful of cilantro, chopped
DIRECTIONS
- In a large mixing bowl, toss together prepared Brussel sprouts, kosher salt, and oil.
- Preheat grill on high heat (about 500°F) with a Broil King Grill Wok or Roaster Basket.
- As the grill is preheating, make the fish-lime vinaigrette. Whisk together ingredients from olive oil to bird’s eye chili.
- Once the grill is hot, cook Brussel sprouts in the grill wok for 15-20 minutes, until nicely charred and cooked through.
- Toss charred Brussel sprouts in a large mixing bowl with the fish-lime vinaigrette, a couple of spoonfuls at a time. Season to taste. Garnish with a squeeze of lime juice and chopped cilantro. Transfer to a platter and serve.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman