Roasted Brussels Sprouts with Hazelnut Romesco

romesco and brussels

Thanksgiving has come and gone, and yet I find myself thinking about what it means to be truly thankful.

It’s just so easy to get bogged down in the details of everyday life, to get lost in the mundane. I get too caught up in it all.

And I just need to stop. I need to take a deep breath and look around me.

I have so much.

I have been given so much.

I need to work on being grateful for all that I have, and all that I’ve been given.

I need to work on being content.

Thanksgiving is a good starting point, a day dedicated to feasting and family and thankfulness. It is a wonderful reminder that I am really, truly blessed.

As I enter the holiday season, I want to retain a spirit of gratitude. I can’t say it will be easy, but I’m going to do my best.

In any case, I hope that your Thanksgiving was lovely. (I cannot believe it was a week ago! Where did the time go?) I made these Brussels sprouts as part of our Thanksgiving meal and thought I should share them with you all.

(They are so good, it’s a little bit silly.)

Enjoy!

Roasted Brussels Sprouts with Hazelnut Romesco

Ingredients

  • 1-2 lbs Brussels sprouts
  • Olive oil
  • Salt & Pepper
  • 2 Red bell peppers
  • 2 dried Ancho chilies or 1 tsp Ancho chili powder
  • 3/4 cups roasted hazelnuts
  • 1.5 teaspoons smoked paprika
  • 2 cloves garlic, smashed
  • 1 piece of crusty white bread
  • 1/2 tsp ground cumin
  • 2 tablespoons tomato paste
  • Salt & pepper, to taste
  • 2 teaspoons red wine vinegar
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400F. Lightly grease a baking sheet (or line it with foil or a Silpat).
  2. Remove the outer leaves of the sprouts. With a sharp knife, cut off the bottom of the sprouts (the ‘stem’) and slice each in half.
  3. In a small bowl, toss the sliced sprouts with a bit of olive oil, salt, and pepper.
  4. Once the sprouts are lightly coated, spread in an even layer on the baking sheet.Roast sprouts in the oven until lightly browned and fork tender (but still slightly firm!), about 15-20 minutes.
  5. To make the romesco sauce: Cut crust off bread and brush with olive oil. Either toast in the oven or in a skillet until golden brown and crisp.
  6. *If you decided to make/use ancho chili paste as opposed to chili powder, please do the following: To make paste, pour boiling water over 2 dried ancho chili pods. Allow to soak in hot water for 15-20 minutes. Remove pods from water and puree, adding a little extra water to make a paste.
  7. In a food processor, combine hazelnuts, garlic, toasted bread, salt, and spices. Mix until a dry paste forms. Add chili paste, roasted red peppers, tomato paste, vinegar, and olive oil until a smooth paste forms. Add extra olive oil if you would like a thinner consistency. Taste and adjust spices as needed.
  8. The romesco sauce can be made a day or two ahead of time and stored for later use. Romesco is best enjoyed at room temperature.
  9. Once the Brussels sprouts are roasted, serve while warm with a healthy dollop of romesco sauce. You could also toss your Brussels sprouts in the romesco sauce!
  10. Enjoy.
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2 Responses

  1. [...] recipe, a roasted Brussels sprouts with a hazelnut romesco sauce with hazelnuts, red peppers, and tomatoes from Rosemarried. Gorgeous and clever! Photo from [...]

  2. You should try to mix it up with some melon

    I tried it, it was awesome

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