COOKING VEGGIES ON THE GRILL RECIPES

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. For thick spears, using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
• Spread the asparagus on a large plate. Drizzle the oil and salt over the top. Turn the spears until they are evenly coated.
• Brush the cooking grates clean. Place the asparagus on the grill grilling (perpendicular to the grate) over direct medium heat, with the lid closed as much as possible, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Serve warm or at room temperature.

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.