Grilled Brussels Sprouts with Maple-Mustard Glaze

Ingredients

• 1 lb. Ocean Mist Farms Value-Added Whole Brussels Sprouts
• 1 ½ tablespoons maple syrup
• 1 ½ tablespoons spicy ground brown mustard (may substitute Dijon mustard)
• 1 tablespoon olive oil or avocado oil
• 1 small garlic clove, grated or finely minced
• ¼ teaspoon crushed red pepper flakes (reduce or omit for less heat)
• ⅛ teaspoon black pepper
• Pinch of fine salt
• Preheat the grill to high heat (425℉). If using wooden or bamboo skewers, place 5 to 6 skewers in a shallow pan or dish with water to soak for 30 minutes.
• Steam the Brussel sprouts in the bag for 5 minutes. Allow the sprouts to cool for 3-4 minutes or until cool enough to handle. See NOTES below for cooking method options.
• Thread the steamed Brussels sprouts onto the skewers by inserting the pointed end of the skewer into the stem of the sprout then using your hand to gently, but firmly, slide it onto the skewer.
• Brush the glaze onto the skewered sprouts. If you don’t have a brush, spoon the glaze onto the sprouts and slather it around with the back of the spoon.
• Remove the skewers from the grill to a clean plate or platter. Remove sprouts from the skewers to a bowl or serving plate, if desired. Drizzle with reserved glaze and serve. May be served hot or cold.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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