Noah Galuten’s grill recipe offers Thanksgiving alternative to oven-bound Brussels sprouts

Author Noah Galuten suggests moving Brussels sprouts out of the Thanksgiving oven and onto the grill. His new book, “Grill Time!,” published by Alfred A. Knopf, includes a recipe that chars the vegetable outside, leaving the interior of the kitchen free for other holiday preparations. The book contains 80 healthy recipes and costs $35. It also provides guidance on selecting grills, charcoal, and wood chunks, along with maintenance tips.

Galuten argues that the flavor profile of Brussels sprouts has improved in recent years. He notes that older versions were often boiled, steamed, or served with a creamy sauce, which masked their natural taste. Modern preparation methods, including the grilling technique in his book, allow the vegetable’s inherent sweetness to emerge. The author states that the current crop is better than what was available in the 1980s.

The specific recipe in the book serves four to six people. It requires two pounds of Brussels sprouts with brown stem ends trimmed. The seasoning includes one tablespoon of extra-virgin olive oil, salt, and freshly ground black pepper. The glaze consists of two tablespoons each of balsamic vinegar and soy sauce or tamari.

Galuten instructs cooks to set up a two-zone fire on the grill. For gas grills, one side should be set to high heat while the other is set to medium-low. The grates on the cooler side must be cleaned and oiled. The sprouts are tossed in a bowl with the olive oil, a generous pinch of salt, and several twists of pepper before being placed on the cooler side of the grill.

The lid should be closed for the cooking process. After 10 minutes, the sprouts are turned to encourage even browning. Cooking continues for approximately 10 more minutes, depending on the size of the vegetable, until they are tender throughout. Finished sprouts are removed from the grill as they are ready. Meanwhile, the balsamic vinegar and soy sauce are mixed in the original bowl. The cooked sprouts are added to the mixture, tossed, and seasoned with additional salt if required. The dish is finished with a drizzle of extra-virgin olive oil.

The Atlanta Journal-Constitution is featuring this recipe as part of a series of Thanksgiving dishes for November. Other upcoming items include a turkey main prepared in under 30 minutes, a creamy potato au gratin from the AJC archives, a sweet potato casserole from a cookbook, and a pecan pie from a well-known chef. The Brussels sprouts recipe is the first entry in this month’s food and dining section.

Galuten’s book positions grilling as a method to reduce the time spent in the kitchen during the holiday. The two-zone method prevents burning while allowing the exterior to char. The combination of balsamic vinegar and soy sauce creates a balanced flavor that contrasts with the charred exterior. The recipe is designed to be a component of a larger menu rather than the sole focus of the meal.