Grilled Brussels Sprout, Cranberry, Pecan Salad - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 3 lbs of Brussels sprouts
• 12 oz pecan halves
• 1 cup of dried cranberries
• 2/3 cup extra virgin olive oil
• 1/3 cup balsamic vinager
• 1 Tbsp honey
• 1 tsp Hasty-Bake Greek Seasoning
• salt and pepper
• Remove the outer leaves of the Brussels sprouts and rinse. Trim the stems and cut in half.
• Bring a pot of water to a boil. In a large bowl add ice and water. Boil the Brussels sprouts for 2 minutes. Remove from the water and submerge in the ice water. Drain and dry with paper towels.
• Skewer the Brussels sprouts.
• Prepare your Hasty-Bake for grilling.
• In a glass jar with a lid, add the balsamic vinegar, olive oil, honey, and Hasty-Bake Greek Seasoning. Shake vigorously.
• To toast the pecans, spread them in an even layer on an aluminum baking sheet and place in the center of the Hasty-Bake with the lid closed for 7-10 minutes.
• Remove the pecans and allow to cool.
• Recipe type: Grill
• By: Staff Recipes