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.
10 min
PREP TIME
8 min
COOK TIME
274
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1/2 cup (120 milliliters) apple cider
- 1 tablespoon (15 milliliters) balsamic vinegar
- 2 tablespoons (30 milliliters) plus 1 teaspoon (5ml) Smouldering Smoked Applewood Seasoning , divided
- 1 teaspoon (5 milliliters) salt
- 1 pound (500 grams) Brussels sproutes , trimmed and halved
- 1/4 cup (60 milliliters) mayonnaise
- 1/4 cup (60 milliliters) roasted red peppers
- 1 tablespoon (15 milliliters) basil paste , such as Gourmet Garden™
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1/4 teaspoon (1 milliliter) Garlic Powder
- 2 tablespoons (30 milliliters) vegetable oil
What you'll need
Preparation
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
