Noah Galuten’s Charred Brussels Sprouts Free Up Thanksgiving Oven Space

Home cooks in Palm Harbor can clear their ovens for the turkey and pie by moving the Brussels sprouts to the grill. The method comes from the new cookbook "Grill Time!" by Noah Galuten, published by Alfred A. Knopf for $35. The book contains 80 healthy recipes and provides instructions for selecting grills, charcoal, and wood chunks. It also includes tips on grill maintenance.

Galuten notes that the flavor of Brussels sprouts has improved over the years. He cites better production practices and easier access to fresh produce. In the 1950s, the vegetable was often associated with bitter, overcooked preparation. Galuten states that modern sprouts are naturally sweet and do not need heavy masking ingredients.

The specific recipe serves four to six people. It requires 2 pounds of Brussels sprouts with brown stem ends trimmed. The cook adds 1 tablespoon of extra-virgin olive oil, salt, and freshly ground black pepper to the vegetable. The glaze combines 2 tablespoons of balsamic vinegar with 2 tablespoons of soy sauce or tamari.

Preparation begins by setting up a two-zone fire. Gas grills should have one side on high and the other on medium-low. Charcoal grills require a similar split in heat. The grates on the cooler side must be clean and oiled. The sprouts are tossed in the bowl with the oil, salt, and pepper before going on the grill.

The sprouts are placed on the cooler side of the grill with the lid closed. They cook for 10 minutes before being turned for even browning. Cooking continues until the sprouts are tender throughout, which takes about 10 more minutes depending on size. Finished sprouts are removed as they are done.

While the vegetables cook, the balsamic vinegar and soy sauce are mixed in the original bowl. Cooked sprouts are added back to this mixture and tossed well. Additional salt can be added to taste. The final dish is plated and finished with a drizzle of extra olive oil.

The recipe is part of a November series of Thanksgiving dishes. Other featured items include an easy turkey main that cooks in under 30 minutes. There is also a creamy potato au gratin from the archive, a sweet potato casserole, and a pecan pie from a famous chef.

The book offers practical advice for grilling enthusiasts. It covers the selection of equipment and fuel. It details how to maintain the grill for best results. The recipes aim to provide healthy options for holiday meals.