v:gourmet

Brussels sprouts, as we know them now, were grown possibly as early as the 13th century in what is now Belgium. They say that before that, the forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. They came to North America in the 18th century, when French settlers brought them to Louisiana, which is a good thing because Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties, not to mention that they contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. When boiled they loose some of their amazing healing power so why boil them? Grill them on the BBQ instead with a little thyme lemon dipping sauce on the side.

1 pound Brussels sprouts, trimmed, cleaned and halved

2 tbsps olive oil

sea salt and freshly ground pepper

1/4 cup lemon juice

3 tbsps maple syrup

1 tbsp olive oil

2 tsps fresh thyme leaves

Preheat the BBQ. Thread halved Brussels sprouts onto metal or wooden skewers. Brush with olive oil and sprinkle with sea salt and freshly ground pepper. Grill over medium-high heat until still firm but tender and nicely browned, about 5 minutes each side.

While the Brussels sprouts are cooking, whisk together lemon juice, maple syrup, olive oil, and thyme in a small bowl. Set aside.

When ready, arrange sprouts on a platter. Serve warm with the dipping sauce at the ready.