The Daily Beet

17 Jun Brussels Kabobs

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Brussels Kabobs.

I am having a love affair.  With Brussels sprouts, my favorite vegetable.  They are a cultivar to the same species as cabbage, and also in the same family as collards, kale, broccoli, and kohlrabi.  They grow on beautiful stalks that can get three feet in length.

I’m not sure how my fondness for the Brussels sprout began, but I like them, no matter how they are prepared. Loaded with more Vitamin C than an orange, these green powerhouses of a vegetable also pack a punch with 13% of your daily need for Vitamin A.  They are naturally low in sodium and very high in fiber with 3.3 g of fiber in an eight ounce cup.

When I am toying in my kitchen, I am always looking for new ways to bring Brussels sprouts to the center of the plate.  Understand, that when I get home from grocery shopping, I bake, broil, and braise multiples of all vegetables so it will be an easy and quick prep in the kitchen for dinner for any night of the week.  Pre-steamed veggies take the edge out of, “I don’t have time to cook.”

That’s how the Brussels Kabobs came into fashion.  I had many bags of cooked veggies on hand…and thought, “Get a skewer.”  This dish is easy to assemble.  Quick cooking.  Delicious tasting.  And, very filling.

How to Prepare and Grill Your Brussels Kabobs

  1.  Gather your favorite vegetables.  I like to use red onion, roasted Dutch potatoes (they are delicately small and delicious), zucchini, a garlic clove, grape tomatoes, and of course, steamed Brussels sprouts.
  2. Apply the vegetables  onto  a pre-soaked wooden skewer.  No particular order, although, the garlic next to a Brussels sprout is perfection.  Squeeze the juice of one lemon all over the vegetables before grilling.
  3. Place the kabobs on a silpat (silicone roasting sheet) or a grilling pan, and put them on the grill, rotating regularly.  Medium flame is best.
  4. These beauties will cook between 7-10 minutes.
  5. Serve them with some Engine 2 Hummus (the new falafel hummus is delish) for some added flavor and zest.

Easy enough for you?  You will be plant-powered up in the kitchen.  And here’s the deal, make a lot of these because others will soon discover that they will be falling in love with this deliciousness, better known as the Brussels sprout!

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Char Nolan
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

  • Linda Goudelock

    I’ve never thought of grilling sprouts! I love them and with a little planning this is a wonderful meal…thanks…just wish these recipes came with a print option

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