Marinated Grilled Brussels Sprouts With Walnut-Sage

Name: Marinated Grilled Brussels Sprouts With Walnut-Sage Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinated Grilled Brussels Sprouts; 24 Brussels Sprouts; 2 Bay Leaves; 1 Lemon (halved); 3 Garlic Cloves, sliced; 1 teaspoon Smoked Paprika; 1/4 teaspoon Cayenne Pepper (or to taste); 3/4 cup Olive Oil; Salt and Pepper; Sage-Walnut Romesco Sauce; 2 Dried Ancho Chiles (you have some leeway here! I've tried Guajillo chiles and they worked as well); 2 cups Chopped Roasted Red Bell Pepper; 2 cups Chopped Walnuts, toasted; 6 or 7 sprigs Fresh Sage (alternatively 1/2 tablespoon dried sage); 2/3 cup Olive Oil; 2 tablespoons Tomato Paste; 2 tablespoons Sherry Vinegar; 1 tablespoon Minced Garlic; 1 1/2 teaspoons Smoked Paprika; 1/4 teaspoon Cayenne Pepper (or to taste); Salt and Pepper

Servings: persons

Marinated Grilled Brussels Sprouts
24 Brussels Sprouts
2 Bay Leaves
1 Lemon (halved)
3 Garlic Cloves, sliced
1 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper (or to taste)
3/4 cup Olive Oil
Salt and Pepper
Sage-Walnut Romesco Sauce
2 Dried Ancho Chiles (you have some leeway here! I've tried Guajillo chiles and they worked as well)
2 cups Chopped Roasted Red Bell Pepper
2 cups Chopped Walnuts, toasted
6 or 7 sprigs Fresh Sage (alternatively 1/2 tablespoon dried sage)
2/3 cup Olive Oil
2 tablespoons Tomato Paste
2 tablespoons Sherry Vinegar
1 tablespoon Minced Garlic
1 1/2 teaspoons Smoked Paprika
1/4 teaspoon Cayenne Pepper (or to taste)
Salt and Pepper

1
Put bay leaves and 1 lemon half into a pot of salted water. Bring to boil.
2
Clean Brussels sprouts, removing withered leaves and trimming the cut ends. Score the bottoms once per sprout.
3
Add the Brussels sprouts to the boiling water and cook for 5 minutes.
4
When ready, place the sprouts on a hot grill and grill for approximately 12 minutes, turning periodically.
5
Serve with romesco sauce drizzled on top (or really however you like).
6
Put ancho chiles in a small saucepan and cover with cold water. Bring to a boil and then remove from heat. Let chiles steap for 20 minutes. Strain the chiles from the water, but reserve some soaking liquid in case your romesco is too dry.
7
Put the roasted red pepper, walnuts, sage, olive oil, vinegar, garlic, paprika, and cayenne into a blender. Puree until smooth, adding chile soaking liquid as needed to reach a sauce-like consistency.
8
For best results, allow to refrigerate overnight. Adjust seasoning with salt and pepper as needed.

1307

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Marinated Grilled Brussels Sprouts, 24 Brussels Sprouts, 2 Bay Leaves, 1 Lemon (halved), and more.

Yes, Marinated Grilled Brussels Sprouts With Walnut-Sage Romesco Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Grilled Brussels Sprouts With Walnut-Sage Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions