Frizzled Brussels Sprouts with Roasted Romanesco (Anne Burrell) |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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!
4. Add the brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
5. 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.
6. Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.
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