Recipe Background
Lemon Pepper Brussels Sprouts: a grilled delight with earthy, zesty flavors perfect for reunion campfire gatherings.
The first time I made Lemon Pepper Brussels Sprouts was on a chilly day late last autumn, during a college reunion camping trip. We had all gathered by a lake, a group of old friends reconnecting after years apart, determined to relive our dorm days by the fire. The nostalgia seeped into every moment, refreshing as the cool breezes sweeping through the trees. I had grabbed a pound of Brussels sprouts on a whim, their earthy green hues calling to me in the farmers' market where we'd stopped for supplies. With a bit of extra olive oil, some kosher salt, and a generous dose of black pepper, these miniature cabbages took on a life of their own over the grill.
Grilling out under the stars felt surreal, but it was the aroma of charring lemon halves that truly stole the show, their smoky, zesty scent mingling beautifully with the crisp autumn air. I found myself standing in the glow of the embers, drizzling the warm lemon juice over the skewered sprouts while laughter echoed around me. Watching everyone devour them, faces illuminated by crackling flames, reminded me just how magical simple ingredients could become with the right touch. A sprinkle of freshly grated parmesan was my secret weapon, melting perfectly over the whole ensemble. For the best results, I always love to turn those skewers frequently over the grill, letting the heat work its magic evenly.
That weekend rekindled memories and friendships alike. Polishing off those zesty, savory Brussels sprouts around a campfire ranks high among my cherished life moments. While the reunion ended, the grilling trick of pairing the sprouts with charred lemon has stuck with me, a perfect blend of simple pleasures and shared joy.
Ingredients
- 1 pound Brussels sprouts stems trimmed and sliced in half
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 lemon halved
- 1/4 cup parmesan freshly grated
Directions
- Prepare the grill for direct heat and preheat it to medium heat, about 400 degrees F.
- Slide about 4 of the sprout halves onto each skewer, ensuring they are all facing the same way. If using wooden skewers, ensure they have been soaked to prevent burning.
- Place the skewers on a baking sheet. Drizzle the sprouts with the oil and sprinkle with the salt and the pepper.
- Place the skewers and the lemon halves all cut-side down over direct heat and grill, flipping frequently, until the veggies are tender and the lemon halves are charred, about 4-6 minutes. If the sprouts begin to char too much, move them to indirect heat.
- Transfer the skewers and the charred lemon halves to a large plate.
- Drizzle the grilled sprouts with the juice from the charred lemon halves and sprinkle with the parmesan.
- Serve.
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