Crispy Brussels Sprouts

Preheat oven to 450°F. Combine Brussels sprouts, broccoli, 2 tbsp olive oil, smoked paprika, and a pinch of salt and pepper on foil-lined baking sheet and toss. Arrange Brussels sprouts, cut side down, and roast until sprouts and broccoli are browned and crisp in places, 12 to 14 minutes.

Combine breadcrumbs, hazelnuts, Aleppo pepper, 1 tsp olive oil and a pinch of salt and pepper in large nonstick skillet and cook over medium heat until breadcrumbs are toasted, 3 to 5 minutes. Transfer to small bowl, add lemon zest, and stir to combine. Wipe skillet clean.

Add butter beans, ¼ cup water, 1 tbsp olive oil, and ½ tsp salt to same skillet. Cook over medium heat until warmed through, 2 to 5 minutes, using back of spoon to mash beans until few whole beans remain (they do not need to be smooth). Stir in just half the lemon juice and season to taste with salt and pepper.

Divide butter bean mash between bowls. Top with crispy Brussels sprouts and broccoli, drizzle with romesco, and sprinkle with spicy hazelnut breadcrumbs. Dig in!