Roasted Brussels Sprouts with Romesco Sauce This dish is multifaceted. Dab the sauce over the sprouts or serve it on the side. I also used it as a veggie and dip at a cocktail party. Preparation time: 30 minutes Brussels sprouts 500g (1 lb) Brussels sprouts, halved lengthwise 2 tbsp olive oil Romesco sauce 1/4 cup olive oil 1/3 cup sliced almonds 1/4 cup fresh breadcrumbs 1/2 cup tomato, seeded and chopped 1/2 cup red pepper, roasted and chopped 1 tsp garlic, chopped 1/2 tsp chili flakes or more to taste 1/2 tsp hot Spanish paprika 1 tbsp sherry vinegar Salt Preheat oven to 425 F. Toss Brussels sprouts with oil and season with salt and pepper. Spread on a baking sheet and bake for 15 minutes, turning once or until tender-crisp and golden. To make Romesco, heat 2 tbsp oil in skillet over medium heat. Add almonds and sauté until lightly browned. Add breadcrumbs and sauté until golden. Remove from heat and stir in tomato. Place skillet ingredients in a food processor along with remaining oil, red pepper, garlic, chili flakes and paprika. Process until smooth and then add vinegar. Season with salt to taste. If purée is too thick, thin with a little water.