Roasted Brussels Sprouts with Romesco Sauce & Aged Feta

Chef Aniceto Sousa’s Brussels sprouts in a spicy gremolata make the perfect addition to a fall lunch.

Roasted Brussels Sprouts with Romesco Sauce & Aged Feta

Serves 4 to 6
Ingredients

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.

RECIPES BY ANICETO SOUSA/PHOTOGRAPHY BY LAURA PETRILLA/ STYLING BY LAUREN PIASECKI