Grilled Mustardy Brussels Sprouts
1-2 lbs fresh Brussels Sprouts
2 Tb spicy brown/Dijon mustard
2 Tb olive oil
1 tsp kosher salt
1/2 tsp pepper
1-2 garlic cloves, crushed or minced
1/4 tsp red pepper flakes
1/4 tsp sugar
Bring a large pot of water to boil. Add sprouts and cook about 10 minutes, until nearly tender. Remove from boiling water with a slotted spoon straight into a large bowl of ice water. (Or dump into a colander and run cold water over them) Slice off the ends and remove the looser, tougher, outside leaves. Pat the sprouts dry.
Combine all other ingredients and stir together in a small bowl. Place sprouts in a large bowl and pour mustard mixture over. Toss to coat all sprouts, and let sit about 30 minutes. Skewer the sprouts on bamboo skewer, and cook 3-5 minutes on each side, till nicely roasted and fork-tender. (If you don't want to grill, you could slice the sprouts in half lengthwise before marinating, and then saute in a pan also, or line a baking sheet with foil and roast them under the broiler)