Marinated Grilled Brussels Sprouts With Walnut-Sage Romesco Sauce Recipe

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.

No additional tips available.

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

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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.

Marinated Grilled Brussels Sprouts With Walnut-Sage Romesco Sauce

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