Grilled Brussels Sprouts with Mustard Dressing

Brussels sprouts are one of those contentious vegetables that people either love or hate. I haven't always been fond of them myself, but they've grown from being merely tolerable to a vegetable I'd actually seek out on a restaurant menu.

The thing is, Brussels sprouts always seem to be paired with bacon (or some other tasty pork product). Indeed a quick Google reveals that of the 6 million results containing "Brussels sprouts", 4 million of them also contain the word "bacon". It's almost as if chefs feel like they have to balance something so healthy out with something so decidedly unhealthy.

I certainly don't have anything against bacon, but when you see it so much, it makes you start to wonder if the diminutive heads of cabbage are capable of standing on their own. The answer (as is the case with most foods) is that it's entirely dependent on how they're prepared. This warm salad, with grilled Brussels sprouts coated in a tangy mustard vinaigrette is proof that this diminutive cabbage can rock it without any porcine backup.

The grilling imparts a smokiness while bringing out the natural sweetness in the sprout. Paired with red onions, pecans and a steamy honey mustard dressing, it makes for a delicious side that can also make for a meal on its own, thanks to the protein that the pecans bring to the party.

If you're vegan, just replace the honey with an equal amount of coconut sugar.