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  • Chef Eric

Weekend Meal Inspiration - Grilled Roasted Brussel Sprouts


1 lb. brussels sprouts, stems cut off and outer leaves removed

½ cup extra virgin olive oil, plus 3 tbs. for the mushrooms and pine nuts.

¼ cup lightly toasted pine nuts

1 cup shitake mushrooms, stems removed and quartered

1 tbs. Township 27 Pasilla Chiles, Ground

Orange zest from one orange


¼ cup white wine vinegar

1 medium shallot, finely chopped

½ tsp. Township27 Coarse White Sea Salt

½ tsp. Township27 4 Pepper Blend, Ground

2 tsp. Dijon mustard

1 tbs. honey


Preheat the barbeque to high heat.

Bring a pot of salted water to a boil.

Prepare brussels sprouts and add them to the boiling water. Boil for roughly 5 to 7 minutes until a skewer can penetrate without resistance. Don’t overboil, keep checking after 5 minutes to make sure they do not get mushy.

While the sprouts are boiling, add the pine nuts and 1 tbs. of olive oil to a cast iron pan over medium/low heat, and toast until they start to turn a bit brown. They burn quite quickly, so keep watching them, and remove from heat just as they start to turn. They will cook a bit more in the pan once it’s removed from the heat.

Drain the sprouts, rinse in cold water until the sprouts are cooled down.

Make the vinaigrette. Whisk together the vinegar, shallot, mustard, and the salt and pepper. You can adjust the salt and pepper to suit your taste.

While whisking the vinaigrette, slowly add the olive oil in a thin stream from a measuring cup. Whisk until the vinaigrette thickens nicely. Have patience, this turns out very well if you take your time.

Toss the sprouts with a bit of canola oil, place on a cookie sheet and on to the grille. Grille for a few minutes, turn the sprouts and grille again until they get nicely roasted. There should be a bit of blackening happening.

Remove the sprouts from the grille and let cool on a cutting board.

While the sprouts are cooling, add 2 tablespoons of olive oil to a cast iron pan over medium heat. Add the mushrooms to the pan, stir fry a bit, and add the pasilla chiles. The pasilla chiles are not hot, so you can adjust the quantity to suit your taste.

Slice the sprouts in half, and plate with the mushrooms, pine nuts, vinaigrette, and the orange zest!

And…. Enjoy!

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