Brussels Recipe
Make Brussels Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tapas
Method
Tapas
- 1
Roast Brussels sprouts
Preheat oven to 425°F (220°C). Trim the Brussels sprouts and cut in half. In a bowl, toss them with 3 tbsp olive oil (for Brussels sprouts), 1 tsp salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and 2 cloves garlic (for Brussels sprouts). Spread on a baking sheet in a single layer and roast 20–25 minutes, stirring halfway, until edges are caramelized and centers are tender.
- 2
Prepare romesco sauce
In a blender or processor, combine 1 cup roasted red peppers, 0.25 cup almonds, 1 clove garlic (for romesco), 1.5 tbsp olive oil, 1 tsp sherry vinegar, 0.25 tsp smoked paprika, and 0.25 tsp salt. Blend until smooth and glossy. If too thick, blend in a splash of water until you reach a sauce-coated consistency.
- 3
Finish and serve
Toss the roasted Brussels sprouts with the romesco sauce until evenly coated. Transfer to a serving platter. Garnish with shaved Manchego cheese and scatter 2 tbsp Marcona almonds on top for crunch. Serve warm, with toothpicks for tapas.
