Charred Brussels Sprout Skewers with Almond Romesco

Heat oven to 200°C (400°F). Place tomatoes cut-side up, red bell pepper quarters, and 3 unpeeled garlic cloves on a baking sheet. Drizzle with 1 tbsp olive oil and season lightly with salt. Roast for 25-30 minutes, until the tomatoes are collapsed and lightly charred at the edges and the pepper skin is blistered and softened.

Remove from oven. When cool enough to handle, squeeze the garlic from their skins. Peel the bell pepper, discarding seeds and skin. Set aside the roasted vegetables and any collected juices.

While vegetables roast, place blanched almonds in a dry skillet over medium heat. Toast 4-5 minutes, stirring frequently, until golden and fragrant. Transfer to a mortar and pestle (or food processor) and pound to a coarse crumb — not smooth, you want texture. Set aside.

In a blender, combine the roasted tomatoes, peeled bell pepper, roasted garlic cloves and their juices, toasted almonds, red wine vinegar, smoked paprika, remaining 3 tbsp olive oil, and salt. Blend until smooth but still with a little texture. Taste and adjust salt or vinegar. If too thick, add 1-2 tbsp warm water. Transfer to a bowl and let sit at room temperature while you prepare the sprouts.

Trim the woody base from Brussels sprouts and cut in half. In a large bowl, toss the halves with olive oil, grated garlic, salt, and black pepper until evenly coated.

Thread the Brussels sprout halves onto skewers, pressing them snugly so they lay flat. Heat a grill pan or cast iron skillet over high heat until smoking. Alternatively, heat your broiler to high.

Place skewers cut-side down on the hot pan (or under the broiler). Cook without moving for 4-5 minutes until deeply caramelized and charred at the edges. Flip and cook another 3-4 minutes until the cut side is golden and the core is tender when pierced. Internal temperature should reach 74°C (165°F) at the thickest point.

Spread a generous pool of almond romesco across a serving platter or individual plates. Lay the charred Brussels sprout skewers on top, cut-side down in the sauce. Drizzle with a little extra olive oil and scatter with fresh parsley if you like. Serve immediately while hot.