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
Instructions
To roast Brussels sprouts:
Preheat oven to 400 degrees
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.
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:
In the bowl of a food processor, combine the bell peppers, hazelnuts, potato or bread, vinegar, garlic, and smoked paprika.
Process until smooth (even the nuts - this may take more time than you expect.)
With the motor running, add the oil in a thin stream. The sauce will thicken slightly.
Serve the brussels sprouts warm or at room temperature with the sauce to dip.
Recipe by The Domestic Front at https://www.thedomesticfront.com/roasted-brussels-sprouts-hazelnut-romesco/