inthekitchen
Brussels Sprouts with Romesco Sauce
The sweetness of a red pepper sauce balances the bitterness of charred Brussels 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 1 . Roast red peppers over an open flame . 2 . Place in bowl and cover with saran wrap for 20 minutes , allowing peppers to steam so the charred skin can be easily removed . 3 . Purée in a blender with toasted hazelnuts , garlic and olive oil . 4 . Season with salt & pepper to taste .
Brussels sprouts 1 . Core and halve Brussels sprouts . 2 . Sear , face down in a pan with olive oil and butter . 3 . Deglaze pan with white wine . 4 . When Brussels sprouts are caramelized , toss and cook in the pan until tender . Season with salt & pepper to taste . 5 . Serve on top of romesco sauce , garnish with crushed hazelnuts , grainy mustard , micro greens and mustard greens .
Yield 2-4 servings
ciao ! / dec / jan / two thousand twenty 11