*This post is sponsored by Wild Oats. Thank you for supporting the companies that support this site!
Grilling season is in full swing and I couldn’t be happier. What could be better than dining outside, keeping your kitchen clean, and providing a great meal (with leftovers for the week) in the process? Each year I vow to try my grill in a new way and this year I wanted to try some new ways to grill vegetables. Today I am partnering up with Wild Oats and sharing an easy veggie side dish you can create with just Brussels Sprouts, a few of your favorite dried and fresh spices, and a couple of other basic pantry ingredients.
Brussels Sprouts are one of my favorite veggies in the world. In winter, I love to roast them until the taste resembles a decadent plate of french fries. For the summer months though, I love to keep my kitchen nice and cool so I wanted to figure out a different way I could make them. I decided to try them on our outdoor grill and see if the results would be just as tasty. Guess what? It didn’t disappoint.
Wild Oats offers a variety of delicious organic dried spices that you can use on your grilled veggies this summer. Have you seen these jars in your local Walmart store? It’s a great value and I love the dried spices, particularly when the garden isn’t in full swing or to mix even with the fresh herbs we have on hand. For these Brussels Sprouts you can add a little paprika for a smoky flavor, or chili powder for a little heat, or dress them up simply with a little Italian seasoning blend which pairs perfectly with the fresh garlic we have in this recipe.
Although I love the charred bits on my Brussels Sprouts, I do like to protect them with a double layer of foil to prevent them from getting really burnt. The length of time you cook them really depends on your own personal taste. I like mine to have a nice crunch still so 10-12 minutes is a good amount of time for me. If you prefer a softer veggie, 15-18 minutes should do the trick! Keep in mind, these are a great one to prep the night before for a party and tuck in your fridge for your events. How awesome is that?
If you are interested in trying your veggies some new ways this summer, I love this technique for grilling the corn right in their husks, or you can add a rich layer of herb butter on the corn before grilling, we love these three-cheese grilled potatoes for a fun side with our steaks, and grilled tomato bread with prosciutto is an awfully impressive starter to any outdoor feast!
Grilled Brussels Sprouts
Serves: 4 servings
- 2 lbs. Brussels sprouts, trimmed and cut in half
- 2 garlic cloves, smashed
- 2 tablespoons extra virgin olive oil
- 2 teaspoon apple cider vinegar
- ¼ teaspoon of your favorite Wild Oats died spice (chili, paprika, or Italian seasoning- just to name a few!)
- Tear off two 14-inch sheets of foil; fold each in half to make a double layer. Place half of veggie mixture in even layer in center of one sheet.
- Top with single sheet of foil and fold up edges to form a rectangular pouch (about 9" by 6"). Crimp edges tightly until well sealed. Repeat with remaining foil and mixture.
- Place on the grill (10-12 minutes yields a great crunch or 15-18 minutes for a softer veggie) and cook until done.
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* This post is sponsored by Wild Oats. Thank you for supporting the companies that support this site!