Vingerette Brussel Sprouts 

This recipe involves steaming the sprouts over a grill. It’ll take 15 minute tops to prep, cook and serve. 

You’ll need:

  • Balsamic vinger (I used a citrus balsamic but any kind should work).
  • EVOO
  • Honey
  • Salt & Black pepper 
  • Brussel sprouts 
  • Foil (used as a steamer pouch over grill).

1. If you purchased your sprouts pre-sliced, you just saved yourself some time. If not, no worries, you can pop those bad boys in a microwave with some water and cook on high for 2-3 minutes. Slice and dice them until it’s reminiscent of a cabbage salad. 

2. Section off and fold pieces of foil to create a “boat” leaving enough room to seal the foil to create a steam pouch. 

3. Place sliced brussel sprouts (evenly balanced) inside foil and drizzle with EVOO, honey, and sprinkle with salt and pepper. I was generous with black pepper because I love a peppery taste to balance out the sweetness of honey. 

4. Seal foil to create a pouch and place on grill 8-12 minutes over medium heat. 

5. Remove from grill once the color starts to turn, note a softer consistency. 

6. Place in bowl and drizzle balsamic vinegar and mix well. Serve warm as a side dish! Enjoy!! 



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