Brussels sprouts
Ingredients for 4 servings:
- 500 g fresh Brussels sprouts or 300–350 g frozen Brussels sprouts
- 75–100 g feta cheese
- 4 tbsp olive oil
½ tsp The Winner Steaks it all – salt flakes from Rock'n'Rubs 1 tsp Another Greek in the Wall by Rock'n'Rubs - 1 tsp honey, brown sugar, or agave syrup
Preparation
Step-by-step instructions
- 1
Preheat the grill and pan
Preheat the lidded grill to 180°C (indirect heat). Have a cast iron skillet ready.
- 2
Prepare the Brussels sprouts
- Fresh: Trim the ends and remove the outer leaves.
- Frozen: Let thaw in the cast iron pan.
Halve large florets if needed to ensure even cooking. - 3
Mix seasoning oil
Mix 3 tablespoons of olive oil with "The Winner Steaks it All – Salt Flakes" and "Another Greek in the Wall" to taste.
- 4
Mix it up and toss it in the pan
Add the Brussels sprouts to the pan, crumble the feta and sprinkle it on top. Drizzle with the flavored oil and gently toss to combine.
- 5
Toast (20 min)
Place the pan on the grill, close the lid, and cook for 20 minutes.
- 6
Add the glaze
Mix 1 tbsp olive oil with honey, sugar, or agave syrup (to taste). Open the lid, drizzle over the Brussels sprouts, and gently fold in.
- 7
Finish cooking (10–15 min.)
Roast for another 10–15 minutes with the lid closed, until the Brussels sprouts are tender with roasted flavors and the feta is lightly browned.
- 8
Serve
Finish with extra sea salt flakes and freshly ground pepper to taste. Enjoy hot as a side dish or a vegetarian main course.
TIP (Oven Option)
Roast at 180°C top and bottom heat for a total of 25–35 minutes on the middle rack; add the glaze after about 20 minutes.
