Tuesday, 8 March 2011

Brussels Sproutastic

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 amuse bouche of a sorbet amongst the heavy stuff is a fab little recipe for these otherwise foul-smelling and sulphurous comestibles:
Total time: 30 minutes
Servings: 4
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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