To help get perfect results every time, make sure that you add the garlic with the brussels sprouts—you’ll still get great garlic flavor but it won’t scorch and get bitter.
Instructions
- Set the griddle insert in place before preheating the grill. Prepare the grill for direct medium heat cooking, 375°–425°F.
- Preheat the griddle on medium heat for 10 minutes.
- Set the griddle insert in place before preheating the grill. Set the grill to Manual Mode level 6 (375°–425°F) and preheat for 15 minutes.
- Set the griddle insert in place before preheating the grill. Prepare the grill for direct medium heat cooking, 375°–425°F.
- Combine the pomegranate juice, white wine vinegar, honey, Dijon mustard, and kosher salt in a medium bowl. Slowly whisk in the olive oil until emulsified.
- In a medium bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Apply a thin coat of oil to the griddle. Cook the Brussels sprouts until tender and charred, 10–12 minutes.
- Toss the cooked Brussel sprouts with the vinaigrette and stir in the goat cheese.
Vinaigrette
Brussels Sprouts
Special Equipment
- Griddle
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