Grilled Mustard-y Brussels Sprouts

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)