Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.
- 1 1/2 pounds brussels sprouts, halved
- 1/4 cup plus 2 tablespoons olive oil, divided
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves finely minced garlic, or to taste
- 1/2 teaspoon crushed red pepper flakes
Heat the oven to 400°F.
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.
Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.
While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.
When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.
Serves 4 — Recipe from the Los Angeles Times, March 3, 2011