Brussels sprouts with romesco sauce balance the sweetness of red pepper sauce with the bitterness of charred sprouts.
Ingredients
Romesco sauce
2 red peppers
1/4 cup hazelnuts
1 clove garlic
pinch of paprika & cayenne
2 Tbsp olive oil
Brussels sprouts
15-20 medium-large
Brussels sprouts
1 Tbsp butter
1/4 cup white wine
1 Tbsp olive oil
Garnish
10-12 hazelnuts
1/8 cup mustard greens
1 Tbsp grainy mustard
micro greens
Method
Romesco Sauce
- Roast red peppers over an open flame.
- Place in bowl and cover with saran wrap for 20 minutes, allowing peppers to steam so the charred skin can be easily removed.
- Purée in a blender with toasted hazelnuts, garlic and olive oil.
- Season with salt & pepper to taste.
Brussels sprouts
- Core and halve Brussels sprouts.
- Sear, face down in a pan with olive oil and butter.
- Deglaze pan with white wine.
- When Brussels sprouts are caramelized, toss and cook in the pan until tender. Season with salt & pepper to taste.
- Serve on top of romesco sauce, garnish with crushed hazelnuts, grainy mustard, micro greens and mustard greens.
Yield 2-4 servings of Brussels sprouts with romesco sauce