Roasted Brussels Sprouts with Romesco Sauce and Aged Feta

Smoky, tangy, and irresistibly savory, Roasted Brussels Sprouts with Romesco Sauce & Aged Feta are a side dish that steals the spotlight. Roast tender Brussels sprouts golden perfection. Pair them with a vibrant, nutty Romesco sauce made from sweet roasted red peppers, toasted almonds, and smoked paprika. Sprinkle crumbled aged feta to add a salty, creamy finish that ties all the flavors together.

Roasted Brussels Sprouts Recipe

This recipe is a perfect balance of textures and tastes. Cispy-edged Brussels sprouts, silky-smooth sauce, and the crumbly richness of feta. The Romesco sauce brings a burst of Mediterranean flavor, while the feta adds depth and tang. It’s a dish that feels both rustic and elegant. We think it’s right both for a weeknight dinner and a holiday table. Everyone around the table at either occasion will agree.

Serve these Roasted Brussels Sprouts with Romesco Sauce & Aged Feta as a standout side or even a vegetarian main. The bold flavors and beautiful presentation make it a crowd-pleaser, and the simple preparation means you can enjoy gourmet results without spending hours in the kitchen. One bite, and you’ll see why this combination is a match made in flavor heaven.

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Roasted Brussels Sprouts with Romesco Sauce and Aged Feta

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• Author: Aniceto Sousa
• Yield: Serves 4 to 6 1x

Print Recipe

Ingredients

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For the peppers:

• 4 red bell peppers, roasted and deseeded
• 1/4 cup chopped garlic
• 1/2 cup sliced almonds, toasted
• 2 tbsp lemon juice
• 1 tbsp parsley, chopped
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp fresh cracked black pepper

For the Romesco sauce:

• 1/4 lb butter
• 2 tbsp chopped garlic
• 2 lb Brussels sprouts, cleaned and halved
• 1 tbsp kosher salt
• Freshly cracked black pepper

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Instructions

To Roast the Bell Peppers:

1. Toss peppers in canola oil and season lightly with salt and pepper. Roast in a 350-degree oven for 10-15 minutes until skin is charred and peppers are soft.
2. After the peppers are done, place them in a bowl and cover with plastic wrap for about 10 minutes until the peppers are cool enough to touch.
3. Peel off the charred skin and remove the seeds from inside the peppers.

For the Romesco Sauce:

1. Place all ingredients in a blender and puree until a mostly smooth texture, check seasoning.

For the Brussels Sprouts:

1. Melt the butter in a saucepan and add the garlic, allowing the garlic to lightly sweat for 2-3 minutes.
2. Coat the brussels with the butter and garlic and season with salt and pepper. Place on a roasting pan and cook for 15-20 minutes in a 375-degree oven.

To Assemble:

1. On a serving platter, spoon the Romesco Sauce on the platter. Put the Brussels on top of the sauce. Then crumble some feta cheese and scatter around the top of Brussels.
2. Optionally, add some toasted almonds and fresh dill sprigs on top for garnish.

Recipes by Aniceto Sousa, Mediterra Café
Photography by Laura Petrilla
Styling by Lauren Piasecki

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