Because we know you can’t wait to fire up the grill this spring (neither can we), we’ve compiled a bright new way to grill your seasonal produce. No one knows the tool better than Matt Pittman, which is why we grilled him on his go-to method of grilling vegetables. The former contestant on TLC’s BBQ Pittmaster and ambassador for Traeger Grills shared that the secret involves a pan you likely already have in your kitchen.
The Dallas-based pittmaster eats two grilled vegetable as sides most days of the week, with his favorites being Brussels sprouts and broccoli. He says the key is cooking the veg in a cast iron skillet and putting the pan on the grill directly. While the skillet is heating up, cut the veggies into bite-sized pieces (split the Brussels sprouts or chop the broccoli into small, one-inch trees). Chop a couple of slices of bacon, add them to the pan, and let the fat render. Add the veggies with a little red onion and olive oil, and let that cook for 15 minutes. From there, serve it with a steak, grilled chicken, or your protein of choice.
Even though there are a lot of green spring vegetables, the charred deliciousness doesn’t stop with the cruciferous family. If you’re looking for even more flavor (and color), these additional recipes, starring beets, fennel, cauliflower, carrots, asparagus, and radishes, will inspire your side dishes all season long:
- grilled beet and fennel salad with sprouted lentils via Le Petit Eats
- grilled cauliflower steaks via Well Plated
- grilled carrots with mint almond pesto via Heather Christo
- grilled prosciutto-wrapped asparagus via Grilling Wino
- grilled radishes with brown butter, thyme, and sea salt via Recipe Runner
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(Photo via TheCrimsonMonkey / Getty Images)