Grilled Brussels Sprouts with Maple-Mustard Glaze

1. Preheat the grill to high heat (425℉). If using wooden or bamboo skewers, place 5 to 6 skewers in a shallow pan or dish with water to soak for 30 minutes. 
2. Steam the Brussel sprouts in the bag for 5 minutes. Allow the sprouts to cool for 3-4 minutes or until cool enough to handle. See NOTES below for cooking method options. 
3. Thread the steamed Brussels sprouts onto the skewers by inserting the pointed end of the skewer into the stem of the sprout then using your hand to gently, but firmly, slide it onto the skewer. 
4. Make the glaze by combining the maple syrup, mustard, oil, garlic, red pepper flakes, black pepper, and salt in a small bowl. Whisk well to combine. Set aside 1 tablespoon of the glaze to be used later for serving. 
5. Brush the glaze onto the skewered sprouts. If you don’t have a brush, spoon the glaze onto the sprouts and slather it around with the back of the spoon. 
6. Place the skewers directly on the grill grate and cooker over direct heat for 2 minutes or until grill marks appear or the outermost leaves start to get charred and crispy on the edges. Turn and repeat two more times cooking for a total of 6 minutes or until cooked to your liking. 
7. Remove the skewers from the grill to a clean plate or platter. Remove sprouts from the skewers to a bowl or serving plate, if desired.  Drizzle with reserved glaze and serve. May be served hot or cold.
8. Store any leftovers in an airtight container in the refrigerator for up to 4 days. 

Notes: If using Ocean Mist Farms Season & Steam Whole Brussels, just open the bag, season with salt and pepper, reseal the bag, and place it in the microwave with the steam valve side up. Cook for 4-5 minutes or until crisp-tender. Remove the bag from the microwave and carefully open the bag to release the steam. 

If you don’t have a microwave, you can still enjoy the convenience of Season & Steam whole Brussels. Just place a large skillet with a tight-fitting lid on the stove. Add ½ inch of water to the bottom of the pan and bring to a boil. Add the Brussels sprouts and season with salt and pepper. Cover the skillet with the lid and reduce the heat to medium-low. Cook for 3-4 minutes or until the sprouts are crisp-tender. Drain and pat dry with a paper towel or clean kitchen towel.