Ingredients
-
1 1/2
-
1/4
-
2
-
1
-
1/2
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
Directions
Russian River Brussels Sprouts, This recipe is from the boon eat + drink in Guerneville, California Instead of roasting the Brussels sprouts, the restaurant deep-fries them (using rice bran oil) at 350 degrees to cook and color, about 1 minute and 10 seconds NOTE: Personally made, changes needed – parboil or precook bs on stove or microwave 5 min Dry well then coat with oil, cook in the oven, add 1 tbsp honey or eqiv to allow dressing to stick to bs, toss and serve hot , This recipe is from the boon eat + drink in Guerneville, California Instead of roasting the Brussels sprouts, the restaurant deep-fries them (using rice bran oil) at 350 degrees to cook and color, about 1 minute and 10 seconds NOTE: Personally made, changes needed – parboil or precook bs on stove or microwave 5 min Dry well then coat with oil, cook in the oven, add 1 tbsp honey or eqiv to allow dressing to stick to bs, toss and serve hot
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Steps
|
1
Done
|
Heat the Oven to 475 Degrees F. |
|
2
Done
|
in a Large Bowl, Toss the Brussels Sprouts With 2 Tablespoons Olive Oil, Then Place Them in a Single Layer on a Rimmed Baking Sheet. |
|
3
Done
|
Roast the Brussels Sprouts in the Oven, Tossing Periodically, Until Crisp and Lightly Browned, About 15 Minutes. Toss the Brussels Sprouts Every Few Minutes For Even Coloring. |
|
4
Done
|
While the Brussels Sprouts Are Roasting, in a Large Bowl, Whisk Together the Remaining One-Fourth Cup Olive Oil, Lemon Juice, Salt, Pepper, Garlic and Red Pepper Flakes to Form a Dressing. |
|
5
Done
|
When the Brussels Sprouts Are Roasted, Remove Them and Toss Them With the Dressing. Transfer to a Platter and Serve Hot. |
