| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 10g | 2g | 16g |
| sugars | fibre | protein | salt |
| 5g | 3g | 4g | 0.4g |
When it comes to vegetables, there truly is no contender quite like the versatile Palmyra sprouts for their unique taste and texture. This brings me to a recipe that is close to my heart, that has been passed down in my family for generations – the enticingly delicious Grilled Palmyra Sprouts.
Roots & Appreciation
Being a Louisiana native with French ancestry, my approach to cooking has always been a mix of Southern warmth and French refinement. The French, famous for their grilled asparagus, and the Louisianians, not unfamiliar with fire-kissed vegetables, inspired this dish. This Grilled Palmyra Sprouts recipe echoes a popular dish from back home in the bayou, incorporating the earthy flavors of the sprouts with easy-on-the-palate seasonings. The result is a dish rich in aroma, taste, and heritage.
Nutritional Value
But the appeal of this dish goes far beyond my personal nostalgia. Palmyra sprouts are extremely nutrient-dense: they’re packed with numerous vitamins and minerals. Known for their high fiber content, they promote a healthy digestive system, aid in improving bone health, and even play a vital role in boosting the immune system. When combined with the antioxidant-rich powerhouses – garlic and ginger – and the heart-healthy olive oil, this grilled delight is a recipe you can feel great about digging into.
Beyond the health benefits, what’s fascinating about this dish is how it’s so simple to make yet so big on flavor. The creamy sprouts are marinated in a sauce of soy, lime, and sugar, and then grilled. As they soften and char slightly, they absorb the depth and complexity of the flavors, yielding a result that is smoky, tangy, sweet, and slightly spicy. It’s a combination that keeps your taste buds guessing with every bite.
Pairing Possibilities
The Grilled Palmyra Sprouts, despite being savored traditionally as a stand-alone dish, could also become the star of a big weeknight spread. They would beautifully lend themselves to a side of creamy mashed potatoes or a hearty wild rice dish. Maybe pair them with a fish like grilled halibut or a stuffed Portobello mushroom for a vegetarian option.
All in all, this Grilled Palmyra Sprouts recipe is a beloved part of my cookbook, and it indeed brings a gourmet warmth to any meal it graces. Trust me when I say it’s a dish beloved by both vegetarians and carnivores alike!
What You’ll Need
- 12 Palmyra sprouts
- 2 tablespoon of Olive oil
- Salt to taste
- 1/2 teaspoon ground black pepper
- 2 cloves of garlic, minced
- 2 tablespoons lime juice
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1 tablespoon of grated ginger
- 6 Skewers for grilling
Method
Step One
Begin by prepping your Palmyra sprouts. Wash them thoroughly under running water, then pat them dry with a clean towel. Thread the Palmyra sprouts onto the skewers.
Step Two
Prepare the marinade for the sprouts. In a mixing bowl, combine 2 tablespoons of olive oil, salt to taste, 1/2 teaspoon of ground black pepper, 2 cloves of minced garlic, 2 tablespoons of lime juice, 1/2 cup of soy sauce, 1/4 cup of brown sugar, and 1 tablespoon of grated ginger.
Step Three
Place the skewered Palmyra sprouts into a large dish, and pour the marinade over them. Make sure all the sprouts are evenly coated in the marinade. Let them sit and marinade for about 1 hour, turning occasionally to ensure all sides are marinated evenly.
Step Four
Preheat your grill to medium-high heat. Once heated, place the skewered Palmyra sprouts onto the grill. Grill each side for about 2 to 3 minutes or until they get crispy and golden brown.
Step Five
Once cooked, remove the Palmyra sprouts from the grill, place them on a serving platter. Serve them hot with a squeeze of lime juice on top for an extra tangy flavor.
