Frizzled Brussels Sprouts with Roasted Romanesco

Total Time:
55 min
Prep:
35 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 head romanesco, florets quartered
  • 1 lemon, juiced
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, smashed
  • Pinch of crushed red pepper flakes
  • 1 pint brussels sprouts, stemmed and leaves pulled apart
  • Pomegranate seeds
Directions
  • Preheat the oven to 400 degrees F.

  • Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes.

  • Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny!

  • Add the brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.

  • Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed.

  • Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.


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    Recipe courtesy of Food Network Kitchen