side dishes

Smoked Applewood Brussels Sprouts with Red Pepper Dip

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 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

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)

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