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Roasted Brussels Sprouts with a Grapefruit Dressing

Prep Time:20 Minutes
Cook Time:30 Minutes

Nutritional Information

A tangy grapefruit dressing adds another dimension of flavor to these roasted Brussels sprouts.


  • For the Dressing:
  • 5 tablespoons olive oil
  • 5 tablespoons lemon juice
  • 5 tablespoons reserved grapefruit juice
  • to taste kosher salt
  • to taste fresh ground black pepper
  • For the Brussels sprouts:
  • 2 1/2 pounds Brussels sprouts, halved
  • 3 large Texas Red grapefruits, segmented, juice reserved
  • 2 small shallots, thinly sliced
  • 3 ounces olive oil
  • 1/2 cup fresh cilantro, chopped
  • to taste kosher salt
  • to taste fresh ground black pepper


  • 1. Preheat EGG to 425 degrees, using indirect heat, plate setter with the feet up, and a stainless steel grate.
  • 2. Lay the sprouts and the shallots out on a baking sheet. Toss with 3 tablespoons of the oil, salt, and black pepper to taste. Roast for about 20 minutes, and then set aside to cool.
  • 3. For the Dressing:
  • 4. In a bowl whisk together all the dressing ingredients. Taste to adjust any of the ingredients if you like.
  • 5. Put the sprouts and shallots, along with the grapefruit segments and cilantro, in a large salad bowl. Toss with just enough of the dressing to coat everything without soaking it. Season to taste with kosher salt and fresh ground black pepper. Serve immediately.
  • 6. How to segment a grapefruit:
  • 7. Using a sharp knife, carefully slice off the top and bottom of the grapefruit.
  • 8. Using even downward strokes, slice the skin away from the flesh and discard.
  • 9. Remove any remaining white pith.
  • 10. Cut between the membranes to segment the grapefruit, retaining any juices.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828