Grilling season ain’t over yet!!! You guys know I’m a HUGE fan of two things:
- Brussels sprouts
- Easy recipes (bonus points for those with little to no clean up!)
It doesn’t get much easier than this one! Annnnnnd – it’s freakin’ good. Eating for fat loss SHOULD be delicious! You should enjoy every single meal. Food is good and life is short! If brussels sprouts aren’t your thing – don’t eat them! It’s that simple! Identify what foods YOU love and eat THOSE! It’s not enough to get physical satisfaction from your food. You have to get emotional/psychological satisfaction, too. Otherwise, as soon as you finish the last bite you’ll be trolling through the kitchen looking for “something else” even though you aren’t physically hungry.
I build my meals around foods I love. Here are some of my personal faves:
- Coffee (yeah, this counts. I’m never giving it up)
- Bacon
- Salmon
- Beef
- Bison
- Brussels sprouts
- Chicken thighs
- Almonds
- Apples
You should have a similiar list and make sure to find foods that work for your lifestyle that you really, really enjoy.
Enough already, right? The recipe. It’s so freakin’ simple. Let’s do this.
Grilled Brussels Sprouts with Garlic & Bell Pepper
- Raw brussels sprouts (for the love of God, please don’t use frozen)
- 1/2 red bell pepper, cut into strips
- 3-5 cloves of garlic, whole (this doesn’t mean 3-5 bulbs. That’s different. That’s for vampires. 3-5 individual cloves, depending on how much you love garlic. We’ll be grilling these whole. Not chopped. You can obv chop them if you don’t want to nosh on a delicious grilled clove. Personal preference rules)
- 2 tbsp melted butter
- Salt & pepper to tasteFire up your grill! If mine is on medium-high, that’s around 500 degrees. That’s what I roll with but just adjust your cooking time accordingly.
Chop the stem-end off your sprouts and then cut them in half. Remove any loose outer leaves.
Grab a big piece of tin foil.
Lay those brussels on the foil and add the chopped bell pepper and garlic cloves.
Drizzle the melted butter over the veggies.
Add salt and pepper. I don’t love pepper so I’m pretty sparing with it. On the flip side, I love me some salt! I probably add a couple tsp of salt.
Fold it up into a foil pouch.
Place it on the grill and close the cover.
I choose to cook mine for 10-12 minutes because I like my brussels still kinda crunchy. If you want them softer, cook them longer!
Voila! Eat up!
I love the way the brussels get a little charred on the grill, even when in foil. And I love that there are so few dishes and almost no clean up! If you don’t have a grill or you want to make this in the dead of winter, no worries! More often than not, I saute my brussels in a skillet. Or you could bake them in the same foil pouch. So many options! Do what works for you!