Description
This recipe features crispy smashed Brussels sprouts roasted to golden perfection and served with a vibrant, smoky romesco dipping sauce made from roasted red peppers, fire-roasted tomatoes, almonds, and spices. It’s a delightful side dish that balances tender sprouts with a flavorful, creamy sauce.
Ingredients
Brussels Sprouts
- 2 Pounds Brussels Sprouts
- 2 Tablespoons Extra Virgin Olive Oil
- Kosher Salt (to taste)
- Ground Black Pepper (to taste)
Romesco Dipping Sauce
- 1 12 Ounce Jar Roasted Red Peppers (drained)
- 1 14 Ounce Can Fire Roasted Tomatoes (drained)
- 1 Cup Blanched Almonds
- 1/3 Cup Extra Virgin Olive Oil
- 1/3 Cup Flat Leaf Parsley (chopped)
- 3 Cloves Garlic
- 1/2 Lemon (juiced – approximately 2 tablespoons)
- 2 Teaspoons Red Wine Vinegar
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Crushed Red Pepper Flakes
Instructions
- Prepare Sprouts: Wash the Brussels sprouts thoroughly and trim off the stems. It’s normal if some outer leaves fall off during this process—set those aside for roasting alongside the sprouts if desired.
- Boil Water: Bring a large pot of salted water to a rolling boil, which will help season the sprouts as they cook.
- Boil Sprouts: Add the trimmed Brussels sprouts to the boiling water and cook for 15 minutes until just tender but still firm.
- Ice Bath: Remove the sprouts from the boiling water and immediately transfer them to an ice bath to stop the cooking process. Let them chill for 5 to 10 minutes, then drain and pat dry thoroughly.
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
- Arrange Sprouts: Spread the cooled Brussels sprouts evenly on the prepared baking sheet, ensuring enough space to smash each one.
- Smash Sprouts: Using the back of a glass or a sturdy plate, press down on each sprout to flatten it to about half an inch thick, creating more surface area for crispiness.
- Season: Brush each smashed sprout generously with extra virgin olive oil, then sprinkle with kosher salt and ground black pepper to taste.
- Bake: Place the baking sheet in the preheated oven and roast the sprouts for 35 minutes, flipping them halfway through to ensure even browning and crispiness.
- Prepare Romesco Sauce: While the Brussels sprouts roast, combine roasted red peppers, fire-roasted tomatoes, blanched almonds, extra virgin olive oil, chopped parsley, garlic cloves, lemon juice, red wine vinegar, kosher salt, smoked paprika, and crushed red pepper flakes in a blender or food processor. Blend until the sauce is mostly smooth but still has some texture. Adjust seasoning to taste.
- Serve: Once the Brussels sprouts are golden and crispy, remove them from the oven. Drizzle the romesco sauce on top or serve it alongside in a dipping bowl. Serve immediately and enjoy the combination of crispy sprouts and smoky, tangy sauce.
Notes
- For extra crunch, save some of the loose Brussels sprout leaves and roast them alongside the smashed sprouts.
- Adjust the crushed red pepper flakes in the romesco sauce according to your preferred spice level.
- If you don’t have fire-roasted tomatoes, canned diced tomatoes can be used, but the smoky flavor may be less pronounced.
- Make sure to dry the boiled Brussels sprouts well before roasting to achieve maximum crispiness.
- The romesco sauce can be made a day ahead and stored in the refrigerator to enhance its flavors.
