Tuesday, 8 March 2011
Tuscan Tony on the left, OH, on the right. Deep in the soft and smelly stuff as usual.
Your recipe from Tuscany this morning as an
of a sorbet amongst the heavy stuff is a fab little recipe for these otherwise foul-smelling and sulphurous comestibles:
1 1/2 pounds Brussels sprouts, halved
Juice of 1 lemon (about 2 tablespoons)
1/2 teaspoon salt
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon pepper
2 cloves finely minced garlic, or to taste
1/2 teaspoon crushed red pepper flakes
1. Heat the oven
to 475 degrees.
2. In a large bowl,
toss the Brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.
3. Roast the Brussels sprouts
in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring.
4. While the Brussels sprouts
are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing.
5. When the Brussels sprouts
are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.
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