Grill

I feel like a romesco sauce is the perfect vehicle for sage and walnuts. It's easy to do, delicious, and pushes the boundaries on creativity a little beyond your typical pesto. In that spirit, I adapted recipes from the Culinary Institute of America cookbook and kitchenwitchcookie's fantastic recipe for Grilled Brussels Sprouts. Instead of the artichokes that the Culinary Institute of America recipe calls for, I took some inspiration from kitchenwitchcookie (but changed the spices) and decided to substitute in Brussels sprouts instead of artichokes while keeping the idea of marinating the vegetables in lemons, olive oil, garlic, salt, and pepper. Grilling the brussel sprouts gives them a nice smokiness that goes excellently with the walnuts. For the romesco sauce, I substituted in walnuts, which I thought would help bring out the sweetness of the tomatoes and pair well with the slight bitterness of the Brussels sprouts. I also added in a healthy dose of sage to add an earthy, peppery flavor to the romesco. Lessons I learned from this recipe: 1.) My family is way more supportive of my cooking endeavors when I enter the results into contests 2.) My brother will eat anything if you pair it with a good sauce 3.) Flipping Brussels sprouts on the grill is more difficult than expected, but the results are oh so worth it!

Oct. 1, 2021, 11:49 a.m.

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