1 lb. Brussels sprouts, washed, any tough outer leaves and stems removed
Vegetable oil, for brushing
2 T. vegan margarine
8 T. tamari or soy sauce
Fresh lemon juice
Salt and pepper
Preheat grill to 425-450 degrees.
Fill a saucepan with enough water to adequately cover the Brussels sprouts and bring to a boil. Drop in the sprouts and parboil them about 3-5 minutes, until they’re just tender, but retaining some firmness. Drain the sprouts and rinse quickly with cold water, then spear them onto bamboo skewers through their middles.
Brush lightly with vegetable oil and grill until the outer leaves of the sprouts are a rich brown and show grill marks.
Combine the margarine and soy sauce in a small saucepan over medium heat, stirring constantly, until the mixture bubbles, then lower the heat and cook an additional 1-2 minutes until the mixture reduces and becomes syrupy. Cover the saucepan.
When sprouts are cooked through, place them on a serving platter and brush with the soy sauce reduction, reserving any leftover glaze for dipping. Season the sprouts with a light sprinkle of salt, a generous grinding of black pepper and a hearty squeeze of fresh lemon juice and enjoy.