Let’s face it, there’s no “wrong” time to fire up your gas or charcoal grill, and Thanksgiving and Christmas are certainly no exception.
Sure, the weather might be a little cooler, the days a little shorter, and some of you may have to shovel a path through the snow to your grill, but that’s a small price to pay for some smoky, seared treats to go with all of that turkey and pumpkin pie, right?
Okay, I’ll meet you halfway… here’s one of my favorite holiday side dishes that require minimum time outdoors, while still bringing tons of great grill flavor to the party!
Balsamic Cranberry Brussels Sprouts
I tested this recipes on some friends recently, one of whom informed me that while she despised Brussels sprouts, she would “try one” for me. She made a point of telling me, after dinner, that she had gone back for seconds. If you know folks who’ve never met a Brussels spout they loved… this is a good one to introduce them to!
- 1 lb. Brussels sprouts*
- 32 oz. chicken broth
- Salt and pepper
- 15 oz. jellied cranberry sauce
- 1/2 c. balsamic vinegar
- 1/2 c. sugar
- 4 skewers, soaked
* For even cooking, try to pick Brussels sprouts of a uniform in size and shape
Meanwhile, bring the chicken broth to simmer in a stock pot. Cut off the stem end of the Brussels sprouts and remove any off-color outer leaves.
Add the Brussels sprouts to the chicken stock, return to a simmer (if necessary, add water until sprouts are just covered), and cook 8 to 10 minutes, stirring often, until they are still firm, but you can poke a skewer through them.
Drain and allow the sprouts to cool until you can handle them. Skewer 6 to 8 sprouts onto each skewer, and brush with reduction sauce.
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Place the skewers onto the grill over medium heat. Cover and cook for 2 to 3 minutes. Turn the skewers over and continue to cook for another 2 minutes.
Serve as is or for an extra punch of flavor, remove the sprouts from the skewers, plate, and drizzle with remaining reduction sauce.