When I was a kid my grandmother used to boil Brussels Sprouts; I don't know if I've ever tasted anything quite so slimy and gross (sorry Grandma!), so when Katie suggested we make Brussels Sprouts a few years ago I thought she must be crazy. But we did it anyway and, shockingly, they were delicious. We've done them about ten different ways, but grilling them is my absolute favorite.
If you grill the Brussels sprouts, it's nice to marinate them first because all that tasty goodness gets sucked up into that little mini-cabbage head. We used a little balsamic vinegar, mustard, garlic, olive oil and, of course, salt and pepper. The vinegar and mustard caramelize on the outside, and what you're left with is an amazing little popper.
