- Level: Easy
- Total: 35 min
- Active: 35 min
- 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
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.
