For the Red Pepper Sauce:
- 5 red bell peppers, stemmed and cored
- ½ cup olive oil
- ½ cup grapeseed oil
- 2 shallots, thinly sliced
- ½ garlic clove, minced
- 6 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- Kosher salt, to taste
For the Roasted Sunchokes with Brussels Sprout Leaves:
- 5 large (12 ounces) sunchokes, trimmed
- 3½ tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 garlic clove, smashed
- One 6-inch rosemary sprig
- 1 tablespoon unsalted butter
- 3 cups Brussels sprout leaves (from 1 pound Brussels sprouts)
- 1 shallot, minced
- Lemon juice, to taste
1. Make the red pepper sauce: Thinly slice 1½ red peppers and set aside. Transfer the remaining peppers to a blender and purée until smooth. Strain through a fine-mesh sieve into a small saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally until reduced to ¼ cup, 8 minutes.
2. Meanwhile, in a medium saucepan, heat the oils over medium heat with the sliced peppers, shallots and garlic. Once bubbling, reduce the heat to medium-low and simmer, stirring occasionally, until the peppers are tender, 25 to 30 minutes.
3. Let cool slightly, then strain out the oil, reserving it. Transfer the cooked peppers to a blender with the reduced pepper juice, red wine vinegar and orange juice. Purée until smooth, then, with the motor running, slowly stream in the reserved oil until emulsified. Season with the orange zest and salt, then set aside.
4. Make the roasted sunchokes with Brussels sprout leaves: Preheat the oven to 375º. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Add the sunchokes and season with salt and pepper. Cook, turning as needed, until the sunchokes are lightly golden, 5 to 6 minutes.
5. Transfer the pan to the oven and roast, turning every 10 minutes, until tender, 20 to 25 minutes. Return the pan to the stove over medium heat and add the garlic, rosemary and butter. Baste the sunchokes until lightly glazed and fragrant, 1 to 2 minutes. Transfer to a cutting board and thickly slice crosswise.
6. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the Brussels sprout leaves and season with salt and pepper. Cook until lightly wilted, 1 minute. Add the shallot and cook, stirring often, until softened, 1 minute. Add the sliced sunchokes to the pan and cook until the leaves begin to brown, 1 to 2 minutes.
7. Stir in the remaining ½ tablespoon olive oil and season with lemon juice. Transfer to a platter and drizzle the red pepper sauce over top, then serve.