Description
You’ll be happy to eat these veggies.
Ingredients
Scale
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
Instructions
To roast the bell peppers:
- 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.
- 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.
- Peel off the charred skin and remove the seeds from inside the peppers.
For the romesco Sauce:
- Place all ingredients in a blender and puree until a mostly smooth texture, check seasoning.
For the brussels sprouts:
- Melt the butter in a saucepan and add the garlic, allowing the garlic to lightly sweat for 2-3 minutes.
- 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:
- 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.
- Optionally, add some toasted almonds and fresh dill sprigs on top for garnish.