Roasted Brussels Sprouts with Hazelnut Romesco
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the Brussels Sprouts
  • 2 lbs whole Brussels sprouts - the small ones are better
  • 2 Tablespoons olive oil
  • salt and pepper
For the Romesco Sauce:
  • 12 oz. Roasted red bell peppers (about 2 peppers), seeds and stems removed
  • ⅓ cup whole hazelnuts, toasted and peeled.
  • 1 medium boiled potato (for paleo and gluten free) OR 1 slice french style or sourdough bread
  • 2 Tablespoons sherry vinegar
  • 3 cloves garlic
  • ½ tsp. smoked paprika
  • ⅓ cup olive oil
  • salt and pepper
To roast Brussels sprouts:
  1. Preheat oven to 400 degrees
  2. Trim any discolored bottoms and outer leaves off of each sprout. In a large bowl, toss the Brussels sprouts with olive oil. Arrange on a flat baking sheet, and sprinkle with about ½ tsp. salt.
  3. Roast at 400 degrees 15 to 20 minutes, or until the sprouts are brown and tender. (Cooking time may vary depending on size of sprouts).
To make the Romesco sauce:
  1. In the bowl of a food processor, combine the bell peppers, hazelnuts, potato or bread, vinegar, garlic, and smoked paprika.
  2. Process until smooth (even the nuts - this may take more time than you expect.)
  3. With the motor running, add the oil in a thin stream. The sauce will thicken slightly.
  4. Serve the brussels sprouts warm or at room temperature with the sauce to dip.
Recipe by The Domestic Front at