Weather too hot to roast in oven, so cut them in half and tossed them together with olive oil, sea salt, and about 6 whole cloves of peeled garlic. Put in pie tin, and roasted over 2 right grill burners at lowest setting for 15 min @ approx 350 degrees. (Left 2 burners on med.) Grill cover closed. Stir every 5 min or so. After 15 min, put my steaks on the 2 left med burners. Took steaks off after 8 min, left veggies in covered grill over low heat another 5 min while steaks rested.
Made a reduction of 1/4 c balsamic vinegar & 1 T. Sherry. YUMMY over brussels sprouts and the whole garlic cloves!!!
My Brussels sprouts were tender, browned but NOT burnt, some more brown than others. (Even my PICKY son loved it!) Key is keeping an eye on the roasting, until tenderness is where you want it. This is a great option to heating up the house when weather is still warm out.
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Weather too hot to roast in oven, so cut them in half and tossed them together with olive oil,...