Grilled Brussels Sprouts with Romesco sauce, grilled red onions, feta cheese & toasted walnuts.
Brussels sprouts grilled until crispy, topped with caramelized red onions, Romesco sauce, feta cheese and toasted walnuts.
Ingredients
Romesco Sauce
- 1 large 1 large orange bell pepper stem and seeds removed, then quartered
- 2 large tomatoes, quartered or about 25 cherry tomatoes
- 2 tbsp. olive oil
- 1/2 cup slivered almonds, toasted to golden brown can buy these pre-toasted at Trader Joe’s
- 1/4 cup parsley leaves, stems removed
- 2 small cloves garlic, peeled and minced
- 1/2 tsp. salt
- 1/2 tsp. Spanish paprika (also called smoked paprika)
- 1/2 tsp. sweet paprika (the kind you find in the spice section)
- 1 tsp. fresh lemon juice
- 2 tbsp. red wine vinegar
- 1/4 cup extra-virgin olive oil
Brussels Sprouts
- 1 1/2 lbs. Brussels sprouts, cleaned and halved
- 4 tbsp. extra-virgin olive oil
- 1 tbsp. lemon pepper
- 1 red onions (thinly sliced)
- 1 cup walnut halves (toasted in the oven or the toaster oven until aromatic and just beginning to brown.)
- 1/2 cup feta cheese
- 1 cup Romesco sauce (recipe above)
Instructions
Romesco Sauce
- Preheat the grill to medium-high heat or the oven to 400° F. Spray a baking dish with cooking spray. We like to use an aluminum pan so we can use it right on the barbecue. But, you can also use a glass, metal or ceramic baking dish if you plan to roast your veggies in the oven.
- Place the tomatoes and peppers in the prepared pan and toss them in 2 tablespoons of olive oil. Lightly season with salt and pepper. Place the pan directly on the grill and cook the veggies for about 5 minutes per side. Flip them with a spatula halfway through. They should be slightly charred and softened. (See image nearby.) In the oven, it will take longer to get the veggies roasted and charred, maybe 15 minutes or so. Remove the veggies from the heat once they are softened and charred.
- Place the almonds in the food processor and process until finely ground. Add the spices and parsley and continue to process for another 30 seconds of so, until the parsley is fine. Next add the garlic, roasted tomatoes and peppers, along with any pan juices, and process until smooth-ish. The sauce won’t be completely smooth due to the almonds. Add the lemon juice, red wine vinegar and olive oil and process again. Serve right away or store in the refrigerator until ready to use.
Brussels Sprouts
- Preheat grill to medium high low. Prepare 2 aluminum baking tins, or barbecue mats.
- Toss onion slices in 1-2 tbsp. olive oil in one of the tins, or in a baggie if using the grill mats. Set aside.
- Toss Brussels sprouts in 2 tbsp. olive oil in the other tin, or in a baggies if using the grill mats, and season with lemon pepper. Set aside.
- Place the tin with the onions on the grill over low heat and cook for about 10 minutes, or until caramelized and beginning to brown, stirring or shaking the tin every few minutes. Remove from grill, set aside and turn grill up to medium high heat. You can also use the upper rack if the temp is hot enough.
- Grill Brussels sprouts in the aluminum tin, either directly on the heat, or on the upper rack, for about 10 minutes, or until nicely brown, crispy and done. Stir or shake tin once or twice during this stage. Remove from heat.
- To serve, place Brussels sprouts on the plate, drizzle Romesco sauce over the top of them. Garnish wiht grilled onions, feta and toasted walnuts.
Notes
We love this Romesco sauce just as it is with the roasted veggies and spices, but if you tend to like your sauces a bit hotter, you can always add 1/2 to 1 teaspoon of New Mexico chili powder!🌶
We most always use aluminum tins for grilling our veggies, but the barbecue mats work well too. Use whichever works best for you.
Be prepared to watch the veggies on your first attempt at this recipe, because every barbecue is just a little bit different with varying heat levels, and therefore varying cook times.