Smoked Applewood Brussels Sprouts with Red Pepper Dip
By: Club House Kitchens
Made With:
Brussels sprouts sauteed in a cast iron pan on the grill with Club House® La Grille® Smouldering Smoked Applewood seasoning and served with a tangy-sweet roasted red pepper dip are the perfect low-prep, big flavour side dish to complement any meal.
Brussels sprouts sauteed in a cast iron pan on the grill with Club House® La Grille® Smouldering Smoked Applewood seasoning and served with a tangy-sweet roasted red pepper dip are the perfect low-prep, big flavour side dish to complement any meal.
Key products
Instructions
Instructions
- Mix apple cider, balsamic vinegar, 2 tablespoons (30ml) of the Smoked Applewood Seasoning and salt in large bowl. Add Brussels sprouts; tossing to coat well. Cover and refrigerate at least 30 minutes or up to 4 hours for more flavor.
- Meanwhile, place mayonnaise, red peppers, basil paste, lemon juice, garlic powder and remaining 1 teaspoon Seasoning in food processor or blender container. Puree until well blended and smooth. Cover and refrigerate until ready to serve.
- Heat large cast iron skillet on grill or stovetop over high heat. Add oil; heat until shimmering. Place Brussels sprouts in skillet, cut-side down. (Discard any remaining marinade.) Cook 3 to 4 minutes until crisp. Reduce heat to low and turn sprouts. Cover skillet. Cook 4 minutes longer or until tender. Serve with Red Pepper Dip on the side.
