Boon Brussels Sprouts

Name: Boon Brussels Sprouts
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds Brussels sprouts, trimmed and halved, reserving any leaves that separate; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons blended oil (canola, olive oil), plus more for frying the leaves; Juice of 1 Meyer lemon (about 2 tablespoons); 1/2 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon crushed red pepper flakes; 2 cloves garlic, finely minced (or to taste); Freshly ground black pepper

Getting reviews...

Level: Intermediate

Total: 35 min
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 35 min
Active: 30 min

Yield: 4 servings

Ingredients

Deselect All

1 1/2 pounds Brussels sprouts, trimmed and halved, reserving any leaves that separate

1/4 cup plus 2 tablespoons olive oil

2 tablespoons blended oil (canola, olive oil), plus more for frying the leaves

Juice of 1 Meyer lemon (about 2 tablespoons)

1/2 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon crushed red pepper flakes

2 cloves garlic, finely minced (or to taste)

Freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F.
In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil.
Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans.
Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes.
Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing.
In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm.
Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot.