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Categories: Quick and easy, Vegetables, Vegetarian

Boon's Brussels sprouts

Boon's Brussels sprouts
Glenn Koenig / Los Angeles Times

Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food. The dish we can't get out of our heads is the Brussels sprouts at boon eat + drink in Guerneville. ... Read more

Total time: 30 minutes | Serves 4
Note: Adapted from boon eat + drink. 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.
  • 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

Step 1Heat the oven to 475 degrees.

Step 2In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3Roast 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.

Step 4While 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.

Step 5When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.

Each serving:
252 calories; 5 grams protein; 15 grams carbohydrates; 5 grams fiber; 21 grams fat; 3 grams saturated fat; 0 cholesterol; 4 grams sugar; 331 mg sodium.
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