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Brussels Sprouts with Pomegranate Vinaigrette

Mike Lang

Fuel Type:

  • People

    Serves 8

  • Prep Time

    10 mins

  • Grilling Time

    10 to 12 mins

Ingredients
Instructions

the Ingredients

Brussels Sprouts E82 A0767

Vinaigrette

  • Completed step ⅓ cup pomegranate juice
  • Completed step 2 tablespoons white wine vinegar
  • Completed step 1 tablespoon honey
  • Completed step 1 tablespoon chopped parsley
  • Completed step 2 teaspoons Dijon mustard
  • Completed step ¼ teaspoon kosher salt
  • Completed step ½ cup olive oil

Brussels Sprouts

  • Completed step 2 pounds Brussels sprouts, cut into halves or quarters
  • Completed step 2 tablespoons olive oil, plus more for cooking
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon black pepper
  • Completed step 2 ounces crumbled goat cheese

Special Equipment

  • Griddle

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Instructions

The griddle is one of my favorite ways to cook Brussels sprouts. They develop this fantastic char and caramelization that, in this recipe, is balanced by a sweet and tart pomegranate vinaigrette. It’s the perfect side dish for your next holiday dinner.
  • Set the griddle insert in place before preheating the grill. Prepare the grill for direct medium heat cooking, 375°–425°F. 
    Preheat the griddle on medium heat for 10 minutes. 
    Set the griddle insert in place before preheating the grill. Set the grill to Manual Mode level 6 (375°–425°F) and preheat for 15 minutes. 
    Set the griddle insert in place before preheating the grill. Prepare the grill for direct medium heat cooking, 375°–425°F. 
  • Combine the pomegranate juice, white wine vinegar, honey, Dijon mustard, and kosher salt in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
  • Apply a thin coat of oil to the griddle. Cook the Brussels sprouts until tender and charred, 10–12 minutes.
  • Toss the cooked Brussel sprouts with the vinaigrette and stir in the goat cheese.

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