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BBQ Brussels Sprout Skewers with Almond Miso Butter

  • Steps
  • Ingredients


  • Place the Brussels sprouts in a microwave safe bowl.
  • Add about 1 tbs water, cover with plastic wrap and microwave on high for 2 minutes or until they are bright green.
  • This makes the Brussels sprouts easier to thread onto skewers.
  • While you pre-cook your sprouts, make the almond miso butter.
  • Combine the vinegar and sugar in a small saucepan.
  • Cook over low heat for 2 minutes until the sugar has dissolved.
  • Set aside to cool. Process the almonds, butter and miso until a smooth paste forms.
  • Add the vinegar mixture and process until well combines.
  • Preheat a barbecue grill or chargrill pan on medium-high.
  • Thread the Brussels sprouts onto four soaked wooden or metal skewers, weaving the prosciutto between them as you go.
  • Place the skewers on a tray and drizzle with oil.
  • Cook for 1-2 minutes on each side until tender and slightly charred.
  • Serve the Brussels sprout skewers with the almond miso butter.
  • For the corn, microwave the corn (with husks) for 1 minute.
  • Remove, slice off the tip and the corn will slip out.
  • Chargrill the corn over medium high heat until blistered and tender.
  • Serve with almond miso butter and topped with micro coriander and chopped fresh chilli.