FRIZZLED BRUSSELS SPROUTS WITH ROASTED ROMANESCO
Steps:
- 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.
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Bakhsh qali
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe didn't disappoint. The sprouts were crispy and flavorful, and the romanesco was roasted to perfection. I will definitely be making this again.
Deiondre Paz
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy sprouts and the roasted romanesco. They even asked for seconds!
Adeel BiN SaiF
[email protected]I made this for a potluck and it was a huge success! Everyone loved the crispy sprouts and the roasted romanesco. The dressing was also a hit.
Bogdan Voicu
[email protected]This dish was a hit at my last dinner party. The sprouts were crispy and the romanesco was tender. The dressing was also delicious. I would definitely recommend this recipe.
Alan Cota
[email protected]I'm not a big fan of Brussels sprouts, but this recipe was a game-changer! The sprouts were crispy and flavorful, and the romanesco was roasted to perfection. I will definitely be making this again.
SAIFUL YT
[email protected]This recipe was easy to follow and the dish turned out great! I used a mix of Brussels sprouts and broccoli, and it was delicious. The sprouts were crispy and the broccoli was tender. I would definitely recommend this recipe.
Lisa Fike
[email protected]The sprouts were a bit too crispy for my liking, but the romanesco was delicious. I would recommend roasting the sprouts for a shorter amount of time.
Deborah Bennett
[email protected]I roasted the romanesco and Brussels sprouts separately, and then tossed them together with the dressing. This dish was a great side dish for a roasted chicken dinner.
Bindiya Cantu
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I added some chopped bacon and walnuts for extra flavor. The sprouts were crispy and the romanesco was tender. I will definitely make this again!
Waseembhutta Waseembhutta
[email protected]I followed the recipe exactly and the dish turned out great. I love the combination of flavors and textures. The sprouts were crispy and slightly charred, while the romanesco was tender and flavorful. I would definitely recommend this recipe to anyon
Ni Anik
[email protected]I made this last night and it was a hit! The sprouts were perfectly crispy and the roasted romanesco was delicious. I added a bit of lemon zest to the sprouts and it really brightened up the dish. Will definitely make this again!