Frizzled Brussels Sprouts with Roasted Romanesco

Name: Frizzled Brussels Sprouts with Roasted Romanesco
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Getting reviews...

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Ingredients

Deselect All

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

Try this cooking class now

Frizzled Brussels Sprouts with Roasted Romanesco

29m Easy 97%

CLASS

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.