Grilled Brussels Sprouts

Don’t let the thrill of summer produce make you forget about one of the best vegetables to eat year-round: Brussels spouts. When tossed with a simple honey and whole-grain mustard dressing, threaded onto skewers, and seared over the hot flames of the grill, Brussels sprouts become wonderfully tender with a caramelized coating of crispy outer leaves. Trust me: This is the side dish you’ll want to make all summer long.

You’ll want to use metal skewers, not wooden ones, for grilling Brussels sprouts. Why? Metal skewers won’t bend or splinter as you thread the dense, raw sprouts, and you don’t have to wait for them to soak. Halve the Brussels sprouts before you skewer them; it will allow them to cook faster and gives them maximum contact with the grill for the very best grill marks. Thread similarly-sized sprouts onto each skewer for even cooking.

You’ll also toss the sprouts in a simple vinaigrette made of honey, whole-grain mustard, and apple cider vinegar before they hit the grill, which flavors them and keeps them from sticking to the grill grates. Leave any excess vinaigrette and raw leaves that fall from the Brussels sprouts in the bowl. Then, once the sprouts are charred and tender, you’ll slide them off the skewers and back into the bowl. The lingering raw leaves give a crunchy contrast to the tender grilled sprouts.

Need a fresh take on taco night? Toast corn tortillas over the still-warm grill, then coat with a swipe of hummus (roasted red pepper for milder palates or spicy chipotle for eaters who like a kick). Top with grilled Brussels sprouts, a sprinkling of toasted sesame seeds, chopped peanuts, and thinly sliced serrano pepper. You may never look at a vegetarian taco the same way again.