Grilled Brussels Sprouts

Turn on your Spark and preheat to 600°F.

Brush the brussels sprouts stalk with olive oil, sprinkle with a few pinches of salt, and then wrap the stalk in heavy-duty foil. The foil will help steam the brussels sprouts.

Place the wrapped sprouts on the grill and cook for about 25 minutes.

Meanwhile, make your chile-honey butter: In a bowl, combine the butter, honey, and red pepper flakes. Mix with a fork until smooth and then transfer to a small bowl to pass at the table.

Check the tenderness of the brussels by cutting one off and slicing it in half. When they are crisp-tender, remove the stalk from the foil and place directly on the grill grates over the heat spreader. Turn periodically until you have a nice char on all sides.

You can serve the whole stalk on a pretty platter or cut the sprouts off the stalk and serve them in a bowl. Either way, serve hot along with the butter and fresh cracked black pepper.